Kitchen technician

Company

Role overview

Duties and responsibilities

• Perform preventive and corrective maintenance on commercial kitchen equipment and appliances.
• Inspect, troubleshoot, repair, and maintain cooking, refrigeration, heating, and food-preparation equipment.
• Maintain ovens, ranges, grills, fryers, dishwashers, ice machines, refrigerators, freezers, and other commercial kitchen appliances.
• Diagnose electrical, mechanical, and basic plumbing faults related to kitchen equipment.
• Respond promptly to maintenance requests and breakdowns; conduct regular inspections and scheduled preventive maintenance.
• Assist with installation, testing, and commissioning of new equipment.
• Coordinate maintenance needs and equipment availability with Engineering and Food & Beverage teams.
• Comply with health, safety, hygiene, and hotel standards; maintain accurate service and inspection records.
• Monitor spare parts and materials, report replenishment needs, and keep tools and work areas clean and organized.
• Support energy conservation and equipment efficiency initiatives; assist other Engineering team members as needed.
• Report major defects or recurring technical issues to the Engineering Supervisor.
• Perform other duties assigned by Engineering management.

Qualifications

• Technical diploma or vocational qualification in Electrical, Mechanical, Refrigeration, or a related technical field.
• Previous experience as a Kitchen Technician or in commercial kitchen equipment maintenance.
• Experience in hotels, resorts, restaurants, or large commercial kitchens is preferred.
• Good knowledge of commercial kitchen equipment and appliances.
• Knowledge of related electrical, mechanical, refrigeration, and basic plumbing systems.
• Understanding of preventive and corrective maintenance practices and health, safety, and hygiene requirements.
• Ability to work flexible hours, including weekends, holidays, and shifts.

Skills

• Strong technical troubleshooting and problem-solving skills, including electrical and mechanical fault-finding.
• Preventive and corrective maintenance skills and attention to detail and safety.
• Ability to respond quickly to equipment breakdowns and manage time and priorities.
• Ability to read and follow technical manuals and instructions.
• Organizational and maintenance record-keeping skills.
• Teamwork and coordination with Engineering, Culinary, and Food & Beverage teams.
• Ability to work effectively in a fast-paced hotel environment.