HVAC & Kitchen Equipment Team Leader
Key Skills for This Role
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Qualifications and experience
- Diploma or technical certificate in Mechanical, HVAC, Refrigeration, or Electrical Engineering.
- At least five years of relevant experience; five-star hotel or luxury hospitality experience is preferred.
- Strong practical experience in HVAC, refrigeration, commercial kitchen equipment, and cold room maintenance.
- Experience supervising technicians, assigning tasks, and coordinating preventive and corrective maintenance.
Technical knowledge and skills
- Knowledge of VRF systems, Daikin chillers, chilled water systems, AHUs, FAHUs, FCUs, ventilation systems, and VFDs.
- Knowledge of commercial cooking, dishwashing, food preparation, and refrigeration equipment.
- Ability to troubleshoot electrical, mechanical, refrigeration, and control-system faults.
- Knowledge of refrigerant handling, pressure testing, leak detection, evacuation, charging, and commissioning.
- Ability to interpret technical drawings, equipment specifications, and HVAC control diagrams.
- Leadership, communication, problem-solving, teamwork, and coordination skills.
HVAC systems and maintenance
- Supervise hotel HVAC operation, maintenance, and troubleshooting to support reliable performance and guest comfort.
- Oversee VRF systems and troubleshoot error codes, communication faults, refrigerant issues, cooling problems, drainage, sensors, and controls.
- Supervise refrigerant piping work, pressure testing, leak detection, evacuation, charging, and commissioning.
- Monitor Daikin chillers and chilled water systems, including pumps, heat exchangers, differential pressure, flow rates, and water temperatures.
- Maintain AHUs, FAHUs, FCUs, exhaust fans, fresh air systems, ventilation equipment, and VFDs.
- Ensure proper operation of thermostats, sensors, actuators, control valves, dampers, and HVAC control sequences.
Kitchen equipment maintenance
- Supervise maintenance, repair, and troubleshooting of commercial kitchen equipment.
- Oversee combi and convection ovens, cooking ranges, fryers, griddles, grills, salamanders, and steamers.
- Maintain dishwashers, glasswashers, pot washers, food preparation equipment, and kitchen ventilation systems.
- Diagnose electrical, heating, temperature-control, water-supply, drainage, and mechanical faults.
- Monitor safety interlocks, thermostats, heating elements, contactors, solenoid valves, pumps, and control boards; coordinate specialist repairs.
Refrigeration and cold rooms
- Supervise walk-in chillers, freezer rooms, cold rooms, and refrigerated storage systems.
- Oversee commercial refrigeration equipment, ice machines, blast chillers, and refrigerated preparation counters.
- Diagnose faults involving compressors, condensers, evaporators, expansion valves, refrigerant circuits, and defrost systems.
- Keep refrigeration equipment within required temperature ranges and address faults promptly to prevent disruption.
Team supervision and service coordination
- Supervise HVAC and kitchen equipment technicians, assign daily tasks, and monitor work quality and timely completion.
- Coordinate preventive and corrective maintenance to reduce breakdowns and operational disruption.
- Maintain critical spare-parts stocks and coordinate with suppliers and specialist service providers.
- Coordinate maintenance with Culinary, Stewarding, Food & Beverage, Housekeeping, and other departments to minimize disruption.
- Prepare and review shift handover reports, maintenance reports, outstanding job lists, and equipment condition updates.
- Maintain HVAC and kitchen equipment standards to support guest comfort and uninterrupted hotel services.
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