Commercial Catering Equipment Technician Apprentice
What will you be doing
Working towards the Commercial Catering Equipment Technician, Level 3 ST0791 Apprenticeship
The broad purpose of the occupation is to install, commission, maintain and repair commercial catering equipment, such as combination ovens, fryers, grills and griddles, cooking ranges, dishwashers, microwave ovens etc. Equipment may be gas or electrical and may involve plumbing and electronic controls.
What will you be doing
Working towards the Commercial Catering Equipment Technician, Level 3 ST0791 Apprenticeship
The broad purpose of the occupation is to install, commission, maintain and repair commercial catering equipment, such as combination ovens, fryers, grills and griddles, cooking ranges, dishwashers, microwave ovens etc. Equipment may be gas or electrical and may involve plumbing and electronic controls.
Throughout the duration of the programme, you will be working to acquire the necessary knowledge, skills and qualifications to perform the following duties:
- Conduct servicing of commercial catering equipment in line with manufacturers’ specifications and/or legislation
- Undertake fault finding and repairs of commercial catering equipment, for example replacing thermostat or pumps; including use of diagnostic equipment
- Install and commission a wide range of commercial catering equipment, for example ovens, grills, fryers, dishwashers, water treatment equipment and ancillary equipment e.g., fly killers, water filtration, preparation equipment
- Test and undertake quality assurance checks to verify that the commercial catering equipment is working in accordance with its design specification and current regulations including air quality tests
- Decommission and remove redundant catering equipment and leave the overall installation in a safe condition
- Safely isolate and lock-off of services gas, water, electricity; for example, cap off gas supplies to prevent possible escape of gas
- Plan work schedule and logistics to meet customers’ requirements and priorities, time management
- Interpret specifications, drawings and technical information, for example manuals
- Conduct or agree risk assessments and apply method statements to maintain safe working environment
- Provide information and guidance to end-users on the correct operation and maintenance of commercial catering equipment
- Complete documentation written or digital associated with the specified job for example, time sheets, maintenance records, written acceptance of work completed, commissioning sheets
- Maintain tools, equipment and Personal Protective Equipment PPE, including ensuring meters typically Electric Multi Meter, Ohmmeter, Carbon Dioxide/Monoxide Meter, Flue Gas Analyser – this list is not exhaustive are in calibrated date
- Maintain and safely store stock – consumables and spares
- Strong communication with the customer
- Report on work completed to office/manager