In my previous role, we experienced a sudden breakdown of the dishwasher during lunch service. I quickly assessed the situation, identified the issue as a blocked drain, and devised a temporary solution to keep the service running while I cleared the blockage. This experience taught me the importance of staying calm under pressure and thinking on my feet to resolve issues efficiently.

I prioritize tasks based on urgency and impact on operations. For instance, I would address safety hazards immediately, followed by equipment malfunctions that disrupt service. Preventive maintenance is also scheduled during off-peak hours to minimize disruption. This approach ensures that critical issues are resolved promptly while routine maintenance is managed effectively.

I conduct regular inspections and maintain detailed records of all maintenance activities. I also provide training to staff on proper equipment usage and safety protocols. By staying updated on regulatory changes and fostering a culture of safety awareness, I ensure that our dining hall consistently meets or exceeds health and safety standards.

Effective communication is key. I hold regular meetings with kitchen staff to discuss any issues and gather feedback. I also use a shared logbook to document maintenance requests and updates. By maintaining open lines of communication and being responsive to their needs, I ensure that everyone is on the same page and that issues are addressed promptly.

In my previous role, I implemented a preventive maintenance schedule that included regular inspections, lubrication, and calibration of equipment. This approach significantly reduced breakdowns and extended the lifespan of our equipment. Preventive maintenance is crucial in a dining hall as it minimizes downtime, ensures consistent service, and lowers long-term repair costs.