Commercial catering equipment technician Apprenticeship Standard

Interested in a simple Skills Scan and Learning Progress Tracker tool for the Commercial catering equipment technician standard?

Knowledge

K1: Principle of operation of commercial catering equipment, including, combination ovens, fryers, grills, dish/glass washers, microwave ovens, induction units, water boilers.
K2: Requirements of basic preventative maintenance tasks and procedures for commercial catering equipment; maintenance checklists and procedures.
K3: How to identify specific servicing procedures.
K4: Principles of electricity, systems and circuits including earth bonding. Electrical safety testing.
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.
K6: Water and drainage - types of materials and installation processes. Safe isolation and capping off.
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.
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.
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.
K10: Environmental practice considerations including recycling, fats, oils and grease, food waste and redundant parts.
K11: Fault finding and diagnosis procedures including error codes for most common appliances.
K12: How to use manufacturers’ instructions, including commercial catering kitchen design considerations. Manufacturers’ warranty terms,
K13: How to identify parts, descriptions and part numbers; fitting timescales.
K14: Procedures for replacing faulty components.
K15: Planning techniques including time management skills and journey planning.
K16: Customer training, mentoring and coaching techniques.
K17: Equality and diversity in the workplace considerations.
K18: Professional relationships including etiquette, expectations and responsibilities; internal and external.
K19: Documentation requirements (manual and digital formats) including job sheets, safety inspection sheets, vehicle safety checklist, safety notices/advice and waste transfer documents.
K20: Information Technology including email systems, internet searches, service management systems, connecting equipment to networks, programming control systems, smart technology and emerging technologies.
K21: Company operation insight, including Service Level Agreements, employer/employee responsibilities, limitations, commercial contracts (customer expectations, response times), systems of work, key performance indicators.
K22: Industry insight for example appropriate timing, peak business hours, local geography, parking restrictions, vehicle restrictions, access, industry stakeholders.
K23: Stock management including how to identify requirements, value, handling, safe storage and transportation, ordering and return of parts, equipment and tools.

Skills

S1: Undertake routine servicing of commercial catering equipment.
S2: Interpret, follow and adhere to Service Level Agreements, legal requirements, specifications, and customer needs.
S3: Plan, organise and schedule own/others' work for example task delegation, work-flow, route planning, time management.
S4: Conduct site survey, including recording and updating risk assessments and method statements.
S5: Interpret job requirements for example job specification, technical drawings, wiring diagrams and Manufacturers’ Instruction manuals.
S6: Determine and source resources for example materials, parts, time and equipment.
S7: Manage stock levels.
S8: Install connecting pipework for gas, water and drainage to mains service.
S9: Conduct electrical connection, disconnection and/or isolation of catering or ancillary equipment.
S10: Conduct gas connection, disconnection and/or isolation of catering or ancillary equipment.
S11: Conduct water and drainage connection, disconnection and/or isolation of catering or ancillary equipment.
S12: Operate and maintain tools and instruments in correct working order, including drills, power tools, spirit levels, specialist tools/instruments.
S13: Commission/re-commision catering and ancillary equipment.
S14: Diagnose faults in catering or ancillary equipment; identify and implement solutions including fitting replacement or repairing parts.
S15: Test catering or ancillary equipment and quality assure to manufacturers’ specification.
S16: Report completion of work carried out to customer and management/office.
S17: Categorise decommissioned catering or ancillary equipment for reuse, disposal or recycling.
S18: Complete documentation for example asset management records, work sheets, waste environmental records.
S19: Collect, record and provide data, for example gas, water pressures and air quality readings.
S20: Use IT equipment including computers and smart phones and software for example email, internet browsers, word processing and spreadsheets.
S21: Communicate effectively with stakeholders, internal or external, for example customers, colleagues, managers, general public.
S22: Provide information, guidance or training to stakeholders including demonstrating the correct operation of equipment.
S23: Conduct all duties in adherence with health and safety directives and environmental policy and procedures.
S24: Store and transport materials, parts, equipment and tools.

Behaviours

B1: Prioritises Health & Safety.
B2: Reliable, for example, acts with integrity, punctual, meticulous, trustworthy, honest, determined, perseveres.
B3: Adaptable, for example, responds to unforeseen circumstances, improvises in environment or time challenged conditions, resilient under pressure, works independently.
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.
B5: Quality focus for example attention to detail, accuracy, customer orientated, implements quality and lasting repairs.
B6: Professional, for example, represents themselves/employer well, presentable, passion for product, ambassadorial nature, instils confidence.
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.
B8: Maintains a commitment to continuous professional development in order to ensure growth in ability and standards of work.
B9: Recognises personal and professional limitations and seeks appropriate advice when necessary.

Duty 1

DUTY: Conduct servicing of commercial catering equipment ensuring in line with manufacturers’ specifications and/or legislation
CRITERIA FOR MEASURING PERFORMANCE: - Following specifications- Health & safety compliance- Accurate recording

Duty 2

DUTY: Undertake fault finding and repairs of commercial catering equipment, for example replacing thermostat or pumps; including use of diagnostic equipment
CRITERIA FOR MEASURING PERFORMANCE: - Accuracy of fault identification- Efficiency- Quality of repair; full and final fix with no return to site, re-call rates

Duty 3

DUTY: 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
CRITERIA FOR MEASURING PERFORMANCE: - Accuracy – following specifications, diagrams and technical information - Health & safety compliance- Efficiency- Customer satisfaction

Duty 4

DUTY: 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
CRITERIA FOR MEASURING PERFORMANCE: - Following procedures- Correct use of tools/equipment- Accurate recording - Health & Safety compliance- Accuracy of issue identification

Duty 5

DUTY: Decommission and remove redundant catering equipment and leave the overall installation in a safe condition
CRITERIA FOR MEASURING PERFORMANCE: - Accuracy – following specifications, diagrams and technical information - Health & safety compliance- Efficiency- Customer satisfaction

Duty 6

DUTY: Safely isolate and lock-off of services (gas, water, electricity); for example cap off gas supplies to prevent possible escape of gas
CRITERIA FOR MEASURING PERFORMANCE: - Health & safety compliance- Following procedures- Reporting of incidents

Duty 7

DUTY: Plan work schedule and logistics to meet customers’ requirements and priorities; time management
CRITERIA FOR MEASURING PERFORMANCE: - Efficiency - jobs completed versus scheduling- Appropriate prioritisation

Duty 8

DUTY: Interpret specifications, drawings and technical information, for example manuals
CRITERIA FOR MEASURING PERFORMANCE: - Accuracy of installation; level of snagging- Customer satisfaction

Duty 9

DUTY: Conduct or agree risk assessments and apply method statements to maintain safe working environment
CRITERIA FOR MEASURING PERFORMANCE: - Health & safety compliance- Following procedures- Identification and control of risks

Duty 10

DUTY: Provide information and guidance to end-users on the correct operation and maintenance of commercial catering equipment
CRITERIA FOR MEASURING PERFORMANCE: - Clarity, accuracy and tailoring of information; customer comprehension- Customer satisfaction

Duty 11

DUTY: Complete documentation (written or digital) associated with the specified job for example, time sheets, maintenance records, written acceptance of work completed, commissioning sheets
CRITERIA FOR MEASURING PERFORMANCE: - Legibility- Accuracy- Timeliness

Duty 12

DUTY: 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
CRITERIA FOR MEASURING PERFORMANCE: - Condition and availability of tools, equipment and PPE- Failure and replacement rate

Duty 13

DUTY: Maintain and safely store stock – consumables and spares
CRITERIA FOR MEASURING PERFORMANCE: - Availability of stock - Level of breakages

Duty 14

DUTY: Communicate with customer, keeping them informed; managing conflict
CRITERIA FOR MEASURING PERFORMANCE: - Clarity, accuracy and tailoring of information; customer comprehension- Customer satisfaction

Commercial catering equipment technician

Interested in a simple Skills Scan and Learning Progress Tracker tool for the Commercial catering equipment technician standard?

Knowledge

Skills

Behaviours

Duty 1

Duty 2

Duty 3

Duty 4

Duty 5

Duty 6

Duty 7

Duty 8

Duty 9

Duty 10

Duty 11

Duty 12

Duty 13

Duty 14

Duty 15

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Interested in a simple Skills Scan and Learning Progress Tracker tool for the Commercial catering equipment technician standard?