Eugene
Restaurant equipment technician. Fryers, panini presses, warming systems, bar equipment — the cooking and beverage line, not the cooling side.
Background
Came to commercial service from a mechanical background. The cooking line is where I feel most useful: gas, electric, hot-side controls, ignition, and the kind of operator-error issues that walk away the moment you show up and listen to the kitchen.
What I work on
Pitco and Frymaster fryers, Vulcan and Wolf ranges, Star and Hatco panini presses, hot food wells, bar blenders, and frozen-drink dispensers. Gas valve, thermopile, and ignition diagnostics — that's where most kitchen calls actually live.
Why I work at Berne
The shop has the right backup parts on a truck near me by 7 a.m. Half the value of this job is having what you need on hand.
Service area
Restaurant and bar calls across Miami-Dade and Broward. English and Russian.