Maintain kitchen equipment at correct temperature

Keep the refrigeration and storage of equipment at the correct temperature.

ensure proper storage temperatures for kitchen equipment
maintain correct temperature of kitchen equipment
maintain correct temperature of equipment in the kitchen
keep refrigeration equipment at correct temperature

skill/competence

sector-specific

Maintain kitchen equipment at correct temperature is an essential skill of the following occupations:

Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Cacao bean roaster: Cacao bean roasters set up and operate cacao processing equipments such as a continuous roasters, crackers fanners, drying and grinding equipment.
Pastry chef: Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Diet cook: Diet cooks prepare and present meals according to special dietary or nutrition needs.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 
Fish cook: Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
Grill cook: Grill cooks prepare and present meat, vegetables and fish using grill equipment such as grills and rotisseries.

Maintain kitchen equipment at correct temperature is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

Pizzaiolo: Pizzaiolos are responsible for preparing and cooking pizzas.
Kitchen assistant: Kitchen assistants assist in the preparation of food and cleaning of the kitchen area.

References

1. Maintain kitchen equipment at correct temperature – ESCO