Training for young chefs as part of the National Vocational Qualifications (NVQ) is disastrously inadequate, according to David Nicholls, executive head chef at London's Mandarin Oriental Hyde Park hotel.

Speaking at last week's Caterer and Hotelkeeper Chef Conference in London, Nicholls said that he always trialled young chefs in his kitchen before employing them because he couldn't rely on accredited NVQ skills.

"You just don't know what you're getting. It's truly horrifying sometimes."

Nicholls was executive chef at London's Royal Garden hotel when the NVQ system was introduced in the late 1980s.

His main criticism of NVQs was that they were not measured and tested properly with a final practical and theory exam.

He added: "The City and Guilds system wasn't perfect - it was sick and needed medication, not euthanasia."