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Overview of the role

Installing, maintaining and repairing commercial catering equipment

Commercial catering equipment technician

Details of standard

Occupation summary

This occupation is found in the engineering sector working in the catering industry, in a variety of sites that prepare food in kitchens using commercial catering equipment. Sites include restaurants, public houses, hotels, cafes, schools, hospitals, prisons, care homes, Ministry of Defence sites and many more. They work for catering equipment distributors, catering equipment maintenance specialists, catering equipment manufacturers or importers.

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. Technicians’ work on commercial refrigeration equipment will be limited to mechanical and electrical work and will not include any work relating to refrigerant circuit. Some technicians specialise in certain types of equipment, the majority will work across a wide spectrum. Depending on the work required, they may spend the day at one site or working across a number of venues, working to deadlines. They will travel to sites and might need to work shifts or unsociable hours.


Installations involve unpacking and in some cases assembling equipment, connecting in accordance with the equipment manufacturer’s instructions to suitable services (gas, electricity, water and drainage) and commissioning. Where an installation involves the removal of equipment, they disconnect the redundant item, remove it to a safe area for disposal and make safe any services no longer required. On maintenance visits, they visually inspect the equipment, check the services for any problems, carry out maintenance tasks as specified by the manufacturer, and test the equipment is functioning as designed. On repair visits, they establish the problem from the customer, check the faulty item to confirm the problem, diagnose the fault, adjust or repair or replace faulty components, and test the equipment after repair to ensure that it is working correctly. They need to be qualified and registered with Gas Safe for the types of appliances they are working on and retain their currency. They will typically need a driving license for private/light goods vehicles. In addition, it is likely that they will need a disclosure and baring service (DBS) certification.

In their daily work, an employee in this occupation interacts with venue personnel, such as chefs, catering managers, facilities managers, managers/owners and kitchen staff. Personnel from equipment manufacturers technical support services, and equipment and spares suppliers’ sales and technical staff. They may also liaise with Environmental Health Officers and other trades personnel, such as builders, electricians etc. Internally, they will interact with company management, office staff and other technicians.

An employee in this occupation will be responsible for planning their schedule and logistics to meet customers’ requirements and location. Reporting to the correct person in the customer’s premises and agreeing the purpose of their visit and managing customer expectations. At all times, presenting a professional image of the company.Technicians usually work on their own and unsupervised – self-managing, however occasionally on maintenance visits to larger kitchens, they may work alongside other technicians or a supervisor. They must ensure the quality and accuracy of work carried out, ensuring the health, safety and welfare of self and others - working in line with legislation. They have the authority to determine action, including the disconnection or isolation of equipment. They are responsible for ensuring that their tools and equipment are fit for purpose and that their vehicle is roadworthy. They may be responsible for maintaining a stock of spares to an agreed level.

Typical job titles include:

Commercial catering equipment technician Commercial catering equipment engineer Commercial catering equipment service engineer Commercial catering equipment service technician Commercial catering equipment maintenance engineer Commercial catering equipment maintenance technician Commercial catering equipment service and maintenance engineer Commercial catering equipment service and maintenance technician


Occupation duties

Duty

Criteria for measuring performance

KSBs

Duty 1 Conduct servicing of commercial catering equipment ensuring in line with manufacturers’ specifications and/or legislation

- Following specifications
- Health & safety compliance
- Accurate recording

K1 K2 K3 K4 K5 K6 K7 K8 K9 K12 K13 K19 K20 K21 K22 K23

S1 S2 S4 S6 S9 S10 S11 S12 S15 S19 S20 S23 S24

B1 B2 B3 B4 B5 B7 B9

Duty 2 Undertake fault finding and repairs of commercial catering equipment, for example replacing thermostat or pumps; including use of diagnostic equipment

- Accuracy of fault identification
- Efficiency
- Quality of repair; full and final fix with no return to site, re-call rates

K1 K4 K5 K6 K7 K8 K9 K10 K11 K13 K14 K19 K20 K21 K22 K23

S2 S4 S5 S6 S9 S10 S11 S12 S14 S15 S19 S20 S24

B1 B2 B3 B4 B5 B7 B8 B9

Duty 3 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

- Accuracy – following specifications, diagrams and technical information
- Health & safety compliance
- Efficiency
- Customer satisfaction

K1 K4 K5 K6 K7 K8 K9 K12 K21 K22

S2 S4 S5 S8 S9 S10 S11 S12 S13 S23

B1 B3 B4 B5 B7 B8 B9

Duty 4 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

- Following procedures
- Correct use of tools/equipment
- Accurate recording
- Health & Safety compliance
- Accuracy of issue identification

K1 K4 K5 K6 K7 K8 K9 K12

S5 S12 S15 S19 S23

B1 B4 B5 B8 B9

Duty 5 Decommission and remove redundant catering equipment and leave the overall installation in a safe condition

- Accuracy – following specifications, diagrams and technical information
- Health & safety compliance
- Efficiency
- Customer satisfaction

K4 K5 K7 K8 K9 K10

S9 S10 S11 S12 S17 S23

B1 B2 B3 B4 B5 B9

Duty 6 Safely isolate and lock-off of services (gas, water, electricity); for example cap off gas supplies to prevent possible escape of gas

- Health & safety compliance
- Following procedures
- Reporting of incidents

K4 K5 K6 K7 K8 K9

S4 S9 S10 S11 S12 S19

B1 B2 B3 B4 B5 B9

Duty 7 Plan work schedule and logistics to meet customers’ requirements and priorities; time management

- Efficiency - jobs completed versus scheduling
- Appropriate prioritisation

K9 K15 K17 K18 K19 K20 K21 K22

S2 S3 S5 S20 S21

B1 B3 B4 B5 B9

Duty 8 Interpret specifications, drawings and technical information, for example manuals

- Accuracy of installation; level of snagging
- Customer satisfaction

K3 K11 K12 K13 K19 K20

S2 S5 S20

B5

Duty 9 Conduct or agree risk assessments and apply method statements to maintain safe working environment

- Health & safety compliance
- Following procedures
- Identification and control of risks

K7 K9 K10 K19

S4 S18 S19 S23

B1 B4 B5 B8

Duty 10 Provide information and guidance to end-users on the correct operation and maintenance of commercial catering equipment

- Clarity, accuracy and tailoring of information; customer comprehension
- Customer satisfaction

K1 K2 K10 K16 K17 K18 K20

S16 S20 S21 S22 S23

B1 B2 B3 B5 B6 B7 B8

Duty 11 Complete documentation (written or digital) associated with the specified job for example, time sheets, maintenance records, written acceptance of work completed, commissioning sheets

- Legibility
- Accuracy
- Timeliness

K7 K9 K19 K20 K21 K23

S6 S16 S18 S19 S20 S21

B2 B5 B8

Duty 12 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

- Condition and availability of tools, equipment and PPE
- Failure and replacement rate

K7 K8 K9

S6 S12 S20 S23 S24

B1 B3 B5 B9

Duty 13 Maintain and safely store stock – consumables and spares

- Availability of stock
- Level of breakages

K7 K9 K10 K13 K19 K20 K23

S6 S7 S18 S20 S24

B1 B2 B3 B4 B5

Duty 14 Communicate with customer, keeping them informed; managing conflict

- Clarity, accuracy and tailoring of information; customer comprehension
- Customer satisfaction

K16 K17 K19 K20 K21 K22

S16 S18 S20 S21 S22 S23

B1 B3 B4 B5 B6 B7

Duty 15 Report on work completed to office/manager

- Accuracy
- Timeliness

K17 K18 K19 K20 K21

S16 S18 S20 S21 S22

B4 B5 B7


KSBs

Knowledge

K1: Principle of operation of commercial catering equipment, including, combination ovens, fryers, grills, dish/glass washers, microwave ovens, induction units, water boilers. Back to Duty

K2: Requirements of basic preventative maintenance tasks and procedures for commercial catering equipment; maintenance checklists and procedures. Back to Duty

K3: How to identify specific servicing procedures. Back to Duty

K4: Principles of electricity, systems and circuits including earth bonding. Electrical safety testing. Back to Duty

K5: Gas – working safely and the function, set up and adjustment of gas components such as regulators, burners, thermocouples, thermostats etc. Air quality measuring, Safe isolation and capping off redundant gas supplies. Back to Duty

K6: Water and drainage - types of materials and installation processes. Safe isolation and capping off. Back to Duty

K7: Regulations and Legislation: The Gas Safety (Installation and Use) Regulations 1998, Electricity at Work (1989) Regulations, Water Supply (Water Fittings) Regulations, Waste Electrical and Electronic Equipment Regulations 2013 (WEEE), Health and Safety at Work etc. Act 1974, Control of Substances Hazardous to Health Regulations 2002 (COSHH), Control of Asbestos Regulations 2012, The Food Safety and Hygiene (England) Regulations 2013 relating to temperature and cross contamination, General Data Protection Regulations (GDPR), Pressure Systems Safety Regulations 2000, Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR), normative standards and documents; or subsequent editions or modifications. Back to Duty

K8: Use of tools – hand tools, power tools and test meters including Electrical Multimeter, Ohmmeter, Air Quality meter, Flue Gas Analyser, Electronic Gas Leak Detector, Manometer. Back to Duty

K9: Health and safety practice including confined spaces, working at heights, personal protective equipment, Construction Skills Certification Scheme Compliance, vehicle safety, risk assessments including dynamic versions, method statements including dynamic versions, manual handling and permits to work. Back to Duty

K10: Environmental practice considerations including recycling, fats, oils and grease, food waste and redundant parts. Back to Duty

K11: Fault finding and diagnosis procedures including error codes for most common appliances. Back to Duty

K12: How to use manufacturers’ instructions, including commercial catering kitchen design considerations. Manufacturers’ warranty terms, Back to Duty

K13: How to identify parts, descriptions and part numbers; fitting timescales. Back to Duty

K14: Procedures for replacing faulty components. Back to Duty

K15: Planning techniques including time management skills and journey planning. Back to Duty

K16: Customer training, mentoring and coaching techniques. Back to Duty

K17: Equality and diversity in the workplace considerations. Back to Duty

K18: Professional relationships including etiquette, expectations and responsibilities; internal and external. Back to Duty

K19: Documentation requirements (manual and digital formats) including job sheets, safety inspection sheets, vehicle safety checklist, safety notices/advice and waste transfer documents. Back to Duty

K20: Information Technology including email systems, internet searches, service management systems, connecting equipment to networks, programming control systems, smart technology and emerging technologies. Back to Duty

K21: Company operation insight, including Service Level Agreements, employer/employee responsibilities, limitations, commercial contracts (customer expectations, response times), systems of work, key performance indicators. Back to Duty

K22: Industry insight for example appropriate timing, peak business hours, local geography, parking restrictions, vehicle restrictions, access, industry stakeholders. Back to Duty

K23: Stock management including how to identify requirements, value, handling, safe storage and transportation, ordering and return of parts, equipment and tools. Back to Duty

Skills

S1: Undertake routine servicing of commercial catering equipment. Back to Duty

S2: Interpret, follow and adhere to Service Level Agreements, legal requirements, specifications, and customer needs. Back to Duty

S3: Plan, organise and schedule own/others' work for example task delegation, work-flow, route planning, time management. Back to Duty

S4: Conduct site survey, including recording and updating risk assessments and method statements. Back to Duty

S5: Interpret job requirements for example job specification, technical drawings, wiring diagrams and Manufacturers’ Instruction manuals. Back to Duty

S6: Determine and source resources for example materials, parts, time and equipment. Back to Duty

S7: Manage stock levels. Back to Duty

S8: Install connecting pipework for gas, water and drainage to mains service. Back to Duty

S9: Conduct electrical connection, disconnection and/or isolation of catering or ancillary equipment. Back to Duty

S10: Conduct gas connection, disconnection and/or isolation of catering or ancillary equipment. Back to Duty

S11: Conduct water and drainage connection, disconnection and/or isolation of catering or ancillary equipment. Back to Duty

S12: Operate and maintain tools and instruments in correct working order, including drills, power tools, spirit levels, specialist tools/instruments. Back to Duty

S13: Commission/re-commision catering and ancillary equipment. Back to Duty

S14: Diagnose faults in catering or ancillary equipment; identify and implement solutions including fitting replacement or repairing parts. Back to Duty

S15: Test catering or ancillary equipment and quality assure to manufacturers’ specification. Back to Duty

S16: Report completion of work carried out to customer and management/office. Back to Duty

S17: Categorise decommissioned catering or ancillary equipment for reuse, disposal or recycling. Back to Duty

S18: Complete documentation for example asset management records, work sheets, waste environmental records. Back to Duty

S19: Collect, record and provide data, for example gas, water pressures and air quality readings. Back to Duty

S20: Use IT equipment including computers and smart phones and software for example email, internet browsers, word processing and spreadsheets. Back to Duty

S21: Communicate effectively with stakeholders, internal or external, for example customers, colleagues, managers, general public. Back to Duty

S22: Provide information, guidance or training to stakeholders including demonstrating the correct operation of equipment. Back to Duty

S23: Conduct all duties in adherence with health and safety directives and environmental policy and procedures. Back to Duty

S24: Store and transport materials, parts, equipment and tools. Back to Duty

Behaviours

B1: Prioritises Health & Safety. Back to Duty

B2: Reliable, for example, acts with integrity, punctual, meticulous, trustworthy, honest, determined, perseveres. Back to Duty

B3: Adaptable, for example, responds to unforeseen circumstances, improvises in environment or time challenged conditions, resilient under pressure, works independently. Back to Duty

B4: Takes responsibility for job, for example, a desire to see a job through from start to finish, checks that it has been completed to required standard, self-motivated. Back to Duty

B5: Quality focus for example attention to detail, accuracy, customer orientated, implements quality and lasting repairs. Back to Duty

B6: Professional, for example, represents themselves/employer well, presentable, passion for product, ambassadorial nature, instils confidence. Back to Duty

B7: Team player, for example works with others toward a common goal, with an obvious willingness and positive attitude, has regard for equality and diversity considerations. Back to Duty

B8: Maintains a commitment to continuous professional development in order to ensure growth in ability and standards of work. Back to Duty

B9: Recognises personal and professional limitations and seeks appropriate advice when necessary. Back to Duty


Qualifications

English & Maths

Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.

Other mandatory qualifications

Core Commercial Catering Gas Safety Natural Gas

Level: 2

ComCat 1, Commercial Catering Appliances – Group 1 boiler burners, open/solid top ranges, hot plates and bain maries

Level: 2

ComCat 3, Commercial Catering Appliances – deep fat and pressure fryers, griddles and grills

Level: 2

ComCat 5, Commercial Catering Appliances – forced draught burner appliances

Level: 2

CONGLP1 PD, Commercial Catering Appliances – Changeover from natural gas to Liquid Petroleum Gases core domestic gas safety for permanent dwell

Level: 2


Additional details

Occupational Level:

3

Duration (months):

30

Review

This apprenticeship standard will be reviewed after three years

Status: Approved for delivery
Level: 3
Reference: ST0791
Version: 1.0
Approved for delivery: 3 July 2019
Route: Engineering and manufacturing
Typical duration to gateway: 30 months (this does not include EPA period)
Maximum funding: £15000
Trailblazer contact(s): kirstin@hcscateringequipment.co.uk
Employers involved in creating the standard: Airedale, Archer Catering Systems Ltd, BF Engineering Services Ltd, C&C, CKS Catering Ltd, Court Catering, HB Catering & Refrigeration, Sime Catering Equipment Ltd, Gratte Brothers Catering Equipment Ltd, Hatherley commercial Services Ltd, Hobart UK Service, JLA Ltd, Aggora Technical
LARS Code: 479

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