Kitchen Technician

About the role

The Kitchen Technician installs, maintains, troubleshoots and repairs commercial kitchen and food and beverage equipment so that hotel operations remain safe, reliable and uninterrupted. The role covers preventive and corrective maintenance, rapid response to breakdowns and coordination with chefs, kitchen teams and Engineering.

Key responsibilities

• Perform preventive and corrective maintenance of commercial kitchen equipment
• Diagnose and repair electrical, mechanical and gas-related faults
• Maintain ovens, ranges, fryers, dishwashers, refrigerators, ice machines, exhaust and ventilation equipment, and food-preparation machines
• Carry out routine inspections and preventive maintenance according to the schedule
• Respond quickly to breakdowns and identify recurring issues, recommending permanent fixes
• Coordinate with chefs, kitchen teams and Engineering, and with external contractors and suppliers
• Maintain maintenance records, equipment history and spare-parts usage
• Support installation, testing and commissioning of new equipment
• Ensure all work complies with safety, hygiene and fire-safety standards

Required profile

• Diploma or technical certification in Electrical, Mechanical, Refrigeration, HVAC, Electromechanical Engineering or a related field
• Minimum 3-5 years maintaining commercial kitchen equipment
• Experience in hotels, resorts, restaurants, catering, hospitals or large commercial kitchens strongly preferred
• Ability to read electrical diagrams, technical manuals and equipment specifications

Required skills

• Electrical and mechanical troubleshooting
• Preventive maintenance and knowledge of safety standards
• Refrigeration and basic HVAC knowledge; gas equipment safety awareness
• Good communication, teamwork and ability to work under pressure