Kitchen Technician

Key Responsibilities Preventive Maintenance • Carry out scheduled preventive maintenance on all commercial kitchen equipment in accordance with the hotel's preventive maintenance program. • Inspect equipment for wear, leaks, unusual noise, vibration, or malfunction. • Lubricate moving parts and replace worn components before failures occur. • Maintain maintenance records and update work completion reports. • Ensure all maintenance activities comply with manufacturer recommendations. Corrective Maintenance • Diagnose faults and repair defective kitchen equipment promptly. • Attend maintenance requests raised through the hotel's maintenance management system. • Troubleshoot electrical, mechanical, gas, and steam-related issues. • Replace defective motors, switches, thermostats, heating elements, contactors, valves, bearings, belts, and other components. • Coordinate with suppliers for major repairs requiring specialized expertise. General Preventive Maintenance Activities For all equipment, the Kitchen Technician should: • Conduct visual inspections for wear, corrosion, leaks, or damage. • Clean internal and external components as recommended by the manufacturer. • Tighten loose electrical and mechanical connections. • Lubricate bearings, hinges, and moving parts where applicable. • Verify equipment calibration and operating temperatures. • Test safety devices, emergency stops, and protective interlocks. • Record maintenance activities, findings, and corrective actions. • Report equipment requiring major repair or replacement. • Ensure all equipment complies with food safety, hygiene, and occupational safety standards before returning it to service. Qualifications: Education • Diploma or Technical Certificate in Mechanical, Electrical, Refrigeration, or Industrial Maintenance. • Trade certification in commercial kitchen equipment maintenance is an advantage. Experience • Minimum 2–3 years' experience as a Kitchen Technician in a hotel, commercial kitchen, or food production facility. • Experience with commercial kitchen and refrigeration systems. • Hospitality industry experience preferred. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Show more Show less

Diploma or Technical Certificate in Mechanical, Electrical, Refrigeration, or Industrial Maintenance. Trade certification in commercial kitchen equipment maintenance is an advantage. Minimum 2–3 years' experience as a Kitchen Technician in a hotel, commercial kitchen, or food production facility. Experience with commercial kitchen and refrigeration systems. Hospitality industry experience preferred.

Preventive Maintenance: carry out scheduled preventive maintenance on all commercial kitchen equipment; inspect equipment for wear, leaks, unusual noise, vibration, or malfunction; lubricate moving parts and replace worn components; maintain maintenance records and update work completion reports; ensure all maintenance activities comply with manufacturer recommendations. Corrective Maintenance: diagnose faults and repair defective kitchen equipment promptly; attend maintenance requests raised through the hotel's maintenance management system; troubleshoot electrical, mechanical, gas, and steam-related issues; replace defective motors, switches, thermostats, heating elements, contactors, valves, bearings, belts, and other components; coordinate with suppliers for major repairs requiring specialized expertise. General Preventive Maintenance Activities: conduct visual inspections for wear, corrosion, leaks, or damage; clean internal and external components as recommended by the manufacturer; tighten loose electrical and mechanical connections; lubricate bearings, hinges, and moving parts where applicable; verify equipment calibration and operating temperatures; test safety devices, emergency stops, and protective interlocks; record maintenance activities, findings, and corrective actions; report equipment requiring major repair or replacement; ensure all equipment complies with food safety, hygiene, and occupational safety standards before returning it to service.