Installation Engineer Apprentice

Summary

The role of commercial catering equipment technician 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.

Annual wage: £14,144 a year
Minimum wage rates (opens in new tab)
Training course: Commercial catering equipment technician (level 3)
Hours: 7:30am - 4:30pm Monday – Friday (start / finish times subject to change on a job-by-job basis)
42 hours 30 minutes a week
Possible start date: Monday 10 February
Duration: 2 years 6 months
Positions available: 2

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

Key Responsibilities

• Install commercial catering equipment, including cooking systems, refrigeration, dishwashing units, and plumbing fixtures.

• Interpret designs and liaise with the project manager to complete installations.

• Work alongside other trades to ensure successful project completion.

• Test and certify gas works (if qualified; desirable but not essential).

• Report work schedules, timecards, and company expenses accurately.

• Represent the company professionally when interacting with clients and other on-site personnel.

• Adhere strictly to health and safety protocols.

Where you’ll work

2-4 CLAPHAM HIGH STREET

CLAPHAM

LONDON

SW4 7UT

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

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 take place at Nescot College KT17 3 DS, 1 day a week.

L3 Commercial catering equipment technician Apprenticeship Standard

Requirements

Essential qualifications

GCSE in:

English (grade 4+)
Maths (grade 4+)

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

Attention to detail
Organisation skills
Problem solving skills
Team working
Physical fitness

About this company

Dentons Catering Equipment is a family-run business with over 80 years of history in designing, supplying, and installing commercial kitchens. Known for our strong client relationships and excellent service, we pride ourselves on delivering high-quality installations and fostering a collaborative and supportive work environment. Many of our team members have been with us for years, reflecting the positive and professional culture we’ve built.

After this apprenticeship

Successful apprentices will become fully qualified and can progress into a full-time Commercial Catering Equipment Technician role.

Ask a question

The contact for this apprenticeship is:

NORTH EAST SURREY COLLEGE OF TECHNOLOGY (NESCOT)

Martin Walker-Smith

mwalkersmith@nescot.ac.uk

02083948593

The reference code for this apprenticeship is VAC1000289704.

Apply now

Closes on Friday 31 January

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