Kitchen Technician

Job Purpose The Kitchen Technician is responsible for the installation, preventive maintenance, troubleshooting, and repair of commercial kitchen and food & beverage equipment to ensure safe, reliable, and uninterrupted hotel operations. Key Responsibilities • Perform preventive and corrective maintenance of commercial kitchen equipment. • Diagnose and repair electrical, mechanical, and gas-related faults in kitchen equipment. • Maintain and repair equipment including: • Commercial ovens and combination ovens • Cooking ranges, grills, fryers, and hot plates • Dishwashers and glass washers • Refrigerators, freezers, and cold rooms • Ice machines • Bain-maries and hot holding equipment • Food processors, mixers, slicers, and other preparation equipment • Exhaust and ventilation equipment • Conduct routine inspections and preventive maintenance according to the maintenance schedule. • Respond promptly to equipment breakdowns to minimize disruption to kitchen and F&B operations. • Identify recurring technical issues and recommend permanent corrective solutions. • Coordinate with chefs, kitchen teams, and Engineering regarding equipment maintenance requirements. • Maintain accurate maintenance records, equipment history, and spare-parts usage. • Support installation, testing, and commissioning of new kitchen equipment. • Monitor the condition of kitchen equipment and recommend repair or replacement where required. • Ensure all maintenance activities comply with hotel safety, hygiene, and fire-safety standards. • Follow proper procedures when working with electrical, gas, refrigeration, and mechanical systems. • Coordinate with external contractors and suppliers when specialized maintenance is required. • Maintain tools, equipment, spare parts, and the workshop in good working condition. • Support other Engineering and Maintenance activities when required. Qualifications & Experience • Diploma or technical certification in Electrical, Mechanical, Refrigeration, HVAC, Electromechanical Engineering, or a related technical field. • Minimum 3–5 years of experience maintaining commercial kitchen equipment. • Previous experience within hotels, resorts, restaurants, catering companies, hospitals, or large commercial kitchens is strongly preferred. • Good knowledge of electrical and mechanical troubleshooting. • Experience with commercial cooking, refrigeration, dishwashing, and food-preparation equipment. • Ability to read electrical diagrams, technical manuals, and equipment specifications. • Knowledge of preventive maintenance procedures and safety standards. • Experience with major commercial kitchen equipment brands is an advantage. Required Skills • Strong troubleshooting and fault-diagnosis skills. • Electrical and mechanical maintenance knowledge. • Commercial kitchen equipment expertise. • Preventive maintenance. • Refrigeration and basic HVAC knowledge. • Gas equipment safety awareness. • Ability to work independently and under pressure. • Good communication and teamwork skills. • Flexible to respond to urgent breakdowns and operational requirements.

Diploma or technical certification in Electrical, Mechanical, Refrigeration, HVAC, Electromechanical Engineering, or a related technical field. Minimum 3–5 years of experience maintaining commercial kitchen equipment. Previous experience within hotels, resorts, restaurants, catering companies, hospitals, or large commercial kitchens is strongly preferred. Good knowledge of electrical and mechanical troubleshooting. Experience with commercial cooking, refrigeration, dishwashing, and food-preparation equipment. Ability to read electrical diagrams, technical manuals, and equipment specifications. Knowledge of preventive maintenance procedures and safety standards. Experience with major commercial kitchen equipment brands is an advantage.

Perform preventive and corrective maintenance of commercial kitchen equipment. Diagnose and repair electrical, mechanical, and gas-related faults in kitchen equipment. Maintain and repair equipment including: Commercial ovens and combination ovens; Cooking ranges, grills, fryers, and hot plates; Dishwashers and glass washers; Refrigerators, freezers, and cold rooms; Ice machines; Bain-maries and hot holding equipment; Food processors, mixers, slicers, and other preparation equipment; Exhaust and ventilation equipment. Conduct routine inspections and preventive maintenance according to the maintenance schedule. Respond promptly to equipment breakdowns to minimize disruption to kitchen and F&B operations. Identify recurring technical issues and recommend permanent corrective solutions. Coordinate with chefs, kitchen teams, and Engineering regarding equipment maintenance requirements. Maintain accurate maintenance records, equipment history, and spare-parts usage. Support installation, testing, and commissioning of new kitchen equipment. Monitor the condition of kitchen equipment and recommend repair or replacement where required. Ensure all maintenance activities comply with hotel safety, hygiene, and fire-safety standards. Follow proper procedures when working with electrical, gas, refrigeration, and mechanical systems. Coordinate with external contractors and suppliers when specialized maintenance is required. Maintain tools, equipment, spare parts, and the workshop in good working condition. Support other Engineering and Maintenance activities when required.