Asst. Manager, Technical
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Key skills for this role
About the Role
Key Responsibilities: 1. Maintenance Management & Planning Develop and implement preventive and corrective maintenance programs for all catering equipment and facilities. Ensure all kitchen, refrigeration, and HVAC systems operate at optimal performance.
Key Skills for This Role
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1. Maintenance Management & Planning
- Develop and implement preventive and corrective maintenance programs for all catering equipment and facilities.
- Ensure all kitchen, refrigeration, and HVAC systems operate at optimal performance.
- Establish maintenance schedules to minimize downtime and operational disruption.
- Monitor maintenance KPIs (downtime, response time, cost efficiency).
2. Kitchen & Food Equipment Oversight
- Manage maintenance of commercial kitchen equipment , including:
- Ovens, combi ovens, fryers, grills
- Dishwashers
- Food preparation equipment (mixers, slicers, cutters)
- Ensure compliance with manufacturer guidelines and food safety standards (HACCP).
- Coordinate equipment installation, commissioning, and upgrades.
3. HVAC & Refrigeration Systems
- Supervise maintenance of:
- HVAC systems (AHUs, FCUs, exhaust systems, fresh air units)
- Cold rooms, freezers, chillers, blast chillers
- Ensure proper temperature control for food safety and staff comfort.
- Monitor energy efficiency and recommend improvements.
5. Team Leadership & Supervision
- Lead and supervise a team of technicians (electrical, HVAC).
- Assign tasks, monitor performance, and provide technical guidance.
- Conduct training for maintenance staff on equipment handling and safety.
6. Health, Safety & Compliance
- Ensure compliance with:
- Local regulations and standards
- HACCP and food safety requirements
- Occupational health & safety policies
- Conduct risk assessments and ensure safe work practices.
- Maintain documentation for audits and inspections.
7. Budgeting & Cost Control
- Prepare and manage maintenance budgets.
- Control costs related to spare parts, repairs, and external contractors.
- Identify cost-saving opportunities without compromising quality.
8. Vendor & Contractor Management
- Manage service contracts for specialized equipment and systems.
- Evaluate vendor performance and ensure SLA compliance.
- Coordinate with suppliers for spare parts and technical support.
9. Emergency Response & Troubleshooting
- Handle equipment breakdowns and emergencies promptly.
- Implement corrective actions to prevent recurrence.
- Ensure 24/7 readiness for critical operations (especially in remote sites/camps).
10. Reporting & Documentation
- Maintain accurate records of:
- Maintenance logs
- Equipment history
- Spare parts inventory
- Prepare reports on system performance and maintenance activities.
- Support audits and management reviews.
Skills
- Strong knowledge of:
- Commercial kitchen equipment
- HVAC systems and refrigeration
- Electrical and plumbing systems
- Experience with CMMS (Computerized Maintenance Management Systems)
- Ability to read technical drawings and manuals
Certifications (Preferred)
- HVAC certification
- Food safety / HACCP Level 3
- NEBOSH / IOSH or equivalent safety certification
Core Competencies
- Leadership and team management
- Problem-solving and troubleshooting
- Planning and organization
- Cost control and budgeting
- Communication and coordination
Working Conditions
- May require working in:
- Remote sites or camps
- High-temperature kitchen environments
- On-call availability for emergency maintenance
Key Performance Indicators (KPIs)
- Equipment uptime and reliability
- Maintenance cost vs. budget
- Response time to breakdowns
- Compliance with safety and audit standards
- Energy efficiency improvements
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