This may seem an unusual article to add to Chef-e-pedia, but in any work environment where machinery and equipment is used, it needs to be kept in tip-top working condition, so that it does not let you down during service or other crucial time.
Maintained equipment usually has a longer life than non-maintained equipment and works for efficiently so is worth the investment of time and expert care, just as you would regularly change the oil and brakes on your car. Equally, there are mandatory elements of maintenance which you must complete such as PAT testing.
There are many areas for maintenance within the kitchen, from knives, to refrigerators, to plumbing (dishwashers, grease traps, combi-oven grease removal), gas checks (pilot lights, gas supply, ovens and hobs), electrical (microwave ovens, insect zappers, lighting, cleaning dust from and replacing bulbs) and environmental maintenance (cleaning fly screens, ensuring gullies are clean and clear, floors are clean and safe).
It is useful to have a planned schedule for all maintenance and this can be recorded on your own calendar on your MyEChef sub-domain.