Kitchen Technician

• Carry out scheduled preventive maintenance on all commercial kitchen equipment in accordance with the hotel's preventive maintenance program.
• Inspect equipment for wear, leaks, unusual noise, vibration, or malfunction.
• Lubricate moving parts and replace worn components before failures occur.
• Maintain maintenance records and update work completion reports.
• Ensure all maintenance activities comply with manufacturer recommendations.

• Diagnose faults and repair defective kitchen equipment promptly.
• Attend maintenance requests raised through the hotel's maintenance management system.
• Troubleshoot electrical, mechanical, gas, and steam-related issues.
• Replace defective motors, switches, thermostats, heating elements, contractors, valves, bearings, belts, and other components.
• Coordinate with suppliers for major repairs requiring specialized expertise.

For all equipment, the Kitchen Technician should:

• Conduct visual inspections for wear, corrosion, leaks, or damage.
• Clean internal and external components as recommended by the manufacturer.
• Tighten loose electrical and mechanical connections.
• Lubricate bearings, hinges, and moving parts where applicable.
• Verify equipment calibration and operating temperatures.
• Test safety devices, emergency stops, and protective interlocks.
• Record maintenance activities, findings, and corrective actions.
• Report equipment requiring major repair or replacement.
• Ensure all equipment complies with food safety, hygiene, and occupational safety standards before returning it to service.

• Diploma or Technical Certificate in Mechanical, Electrical, Refrigeration, or Industrial Maintenance.
• Trade certification in commercial kitchen equipment maintenance is an advantage.

• Minimum 2–3 years' experience as a Kitchen Technician in a hotel, commercial kitchen, or food production facility.
• Experience with commercial kitchen and refrigeration systems.
• Hospitality industry experience preferred.