Key Responsibilities:

Perform regular preventive maintenance on kitchen equipment (ovens, fryers, dishwashers, refrigerators, chillers, etc.).

Troubleshoot and repair electrical, mechanical, and gas issues in kitchen systems.

Calibrate temperature controls and ensure all equipment operates efficiently.

Maintain proper records of maintenance activities, service reports, and parts used.

Respond promptly to maintenance requests from the culinary or F&B team.

Ensure all work complies with safety standards and manufacturer specifications.

Coordinate with vendors for spare parts or major repairs when needed.

Report any potential hazards or major breakdowns to the Maintenance Supervisor immediately.

Support the engineering team in other maintenance tasks when required.

Qualifications & Skills:

Diploma or Technical Certificate in Electrical / Mechanical / Refrigeration.

Minimum 2–3 years of experience as a Kitchen Technician in a hotel, restaurant, or facility maintenance environment.

Strong knowledge of commercial kitchen equipment operation and repair.

Ability to read wiring diagrams and technical manuals.

Basic understanding of safety procedures and preventive maintenance systems.

Good communication and teamwork skills.

Work Conditions:

May require shift work, weekends, and emergency call-outs.

Frequent exposure to hot and humid environments inside kitchen areas.