Snkeomisy2016

• Performed repairs on commercial kitchen equipment such as: Combi Ovens, Range ovens, Convection ovens, Fryers, Griddles, Charbroilers, steam tables, Steamers, Rotational ovens, Warming cabinets, vent hoods and all equipment related to the commercial kitchen industry. • We specialized in solving customer problems and not just replacing parts. • Focused on diagnosing equipment correctly the first time and finding the root cause to equipment failure. • Kept a running log on equipment that was experiencing intermittent issues to pin point the cause and find the root issue. • Troubleshot root causes of equipment failure and collaborated with kitchen staff to come up with a plan on how to prevent future equipment failure. • Developed relationships with customers to help educate staff on how to properly use and maintain their equipment. • Acquired new accounts through quality work and attention to detail. • I specialized in Combi Oven repairs. I am very familiar with Rational SCC series combi ovens.

• Serviced both hot and cold side equipment. • Installed walk in systems; Also removed old systems when necessary. • Responsible for servicing all commercial kitchen equipment for multiple institutions such as hospitals, schools, restaurants, nursing homes, etc. • Completed the Champion/Moyer Diebel warranty certification course • Completed the R290 certification course • Completed the advanced gas and electric training course at the SmartCare national training kitchen. • Completed the advanced refrigeration training course at the Ecolab national training kitchen. • Job duties required building and maintaining good relationships with big accounts through clear communication and quality service.

• Performed repairs on food processing equipment for a bread manufacturing plant. • Removed and replaced parts such as contactors, relays, proximity switches, VFD controllers, PLC's (also programed PLC's when needed), motors, fan belts, conveyor belts, and other parts as needed. • Responsible for keeping equipment running to minimize downtime on the production floor. • Performed maintenance on equipment to prevent downtime. • Required to draw ladder diagrams on older units that did not have any literature available.

• Lead a 4 man crew that was responsible for maintaining all food service equipment • Job duties included performing preventative maintenance on cooking and cooling equipment to keep the unit in good working condition at all times. • Troubleshot and diagnosed equipment failure when unit was not operating properly. • Worked with cook staff to educate them on how to properly use and maintain the equipment properly. • Created a preventative maintenance log and procedures hand book to help new employees properly perform PMs correctly without any direct supervision. • Worked with outside vendors and kitchen staff to come up with a plan on how to keep equipment from failing and minimize down time.

• Responsible for maintaining all HVAC systems at the facility • Helped in all service repairs of HVAC systems • Promoted to lead a 3 man crew in the kitchen. We were required to service all of the cooking and cooling equipment in the kitchen. • Performed preventative maintenance on equipment during down time.