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Asst. Manager, Technical

Catrion Group
Ras Al Khair, KSA
Full time
Management
1 months ago
LeadershipStrategic PlanningBudgetingTeam ManagementPerformance ManagementProject Management
Free

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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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