Catering Engineer Apprentice

Summary

Apeiron offer a wide range of services including break down repairs, maintenance plans, equipment sales and parts, installation and project work. As a growing organisation there will be scope for our staff to grow into new roles. We support our employees to grow with regular training schedules to keep everyone up to date with the latest equipment.

Wage

£20,000 a year

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Overtime is available paid at time and a half. Company vehicle will be offered when it is required.

Training course

Commercial catering equipment technician (level 3)

Hours

Working patterns change based on business need and individual preferences however, our Engineers largely work flexibly between 07:00 - 17:00.

40 hours a week

Start date

Thursday 2 October 2025

Duration

2 years 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you’ll do at work

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. Depending on the work required, they may spend the day at one site or working across a number of venues, working to deadlines.
An apprentice will work with a fully qualified engineer to assist them in the day to day jobs and learn how this is done.
An apprentice will also assist in the completion of compliance documentation and paperwork on the completion of jobs.
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, engineers 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, engineers 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.
Engineers are qualified and registered with Gas Safe for the types of appliances they are working on and retain their currency.
In your daily work, you will interact 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. You 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.
Once qualified you will be responsible for planning your 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. Engineers largely work on their own and unsupervised – self-managing, however occasionally on maintenance visits to larger kitchens, you may work alongside other Engineers or a Supervisor.
You 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.
You will have the authority to determine action, including the disconnection or isolation of equipment. You are responsible for ensuring that their tools and equipment are fit for purpose and that their vehicle is roadworthy.
You will also be responsible for maintaining a stock of spares to an agreed level.

Where you’ll work

Unit 7 Pintail Business Park
165 Christchurch Road
Ringwood
BH25 3AL

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

NORTH EAST SURREY COLLEGE OF TECHNOLOGY (NESCOT)

Your training course

Commercial catering equipment technician (level 3)

Equal to A level

Course contents

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

Your training plan

Training will be in person at Nescot College - 1 day a week, for the duration of the apprenticeship.

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Organisation skills
Problem solving skills
Initiative

About this company

We are a family run team of commercial catering engineers and equipment installers based in Ringwood serving Bournemouth, Poole, Southampton, Eastleigh, Portsmouth, Weymouth, Basingstoke, Guildford, Salisbury, Reading, Dorchester, Chichester and surrounding areas. Our team of experienced professionals are fully qualified and complete any job with care and efficiency.

After this apprenticeship

Catering Engineer, Commercial Catering Engineer.

Ask a question

The contact for this apprenticeship is:

APEIRON CATERING LTD

Louisa Silom

lsilom@apeironcatering.co.uk

02083948593

The reference code for this apprenticeship is VAC1000317660.

Apply now

Closes on Wednesday 1 October 2025

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