Job description
Key Responsibilities:
1. Maintenance Management & Planning
- Develop and implement preventive and corrective maintenance programs for all catering equipment and facilities.
- Ensure all kitchen, refrigeration, and HVAC systems operate at optimal performance.
- Establish maintenance schedules to minimize downtime and operational disruption.
- Monitor maintenance KPIs (downtime, response time, cost efficiency).
2. Kitchen & Food Equipment Oversight
- Manage maintenance of commercial kitchen equipment, including:
- Ovens, combi ovens, fryers, grills
- Dishwashers
- Food preparation equipment (mixers, slicers, cutters)
- Ensure compliance with manufacturer guidelines and food safety standards (HACCP).
- Coordinate equipment installation, commissioning, and upgrades.
3. HVAC & Refrigeration Systems
- Supervise maintenance of:
- HVAC systems (AHUs, FCUs, exhaust systems, fresh air units)
- Cold rooms, freezers, chillers, blast chillers
- Ensure proper temperature control for food safety and staff comfort.
- Monitor energy efficiency and recommend improvements.
5. Team Leadership & Supervision
- Lead and supervise a team of technicians (electrical, HVAC).
- Assign tasks, monitor performance, and provide technical guidance.
- Conduct training for maintenance staff on equipment handling and safety.
6. Health, Safety & Compliance
- Ensure compliance with:
- Local regulations and standards
- HACCP and food safety requirements
- Occupational health & safety policies
- Conduct risk assessments and ensure safe work practices.
- Maintain documentation for audits and inspections.
7. Budgeting & Cost Control
- Prepare and manage maintenance budgets.
- Control costs related to spare parts, repairs, and external contractors.
- Identify cost-saving opportunities without compromising quality.
8. Vendor & Contractor Management
- Manage service contracts for specialized equipment and systems.
- Evaluate vendor performance and ensure SLA compliance.
- Coordinate with suppliers for spare parts and technical support.
9. Emergency Response & Troubleshooting
- Handle equipment breakdowns and emergencies promptly.
- Implement corrective actions to prevent recurrence.
- Ensure 24/7 readiness for critical operations (especially in remote sites/camps).
10. Reporting & Documentation
- Maintain accurate records of:
- Maintenance logs
- Equipment history
- Spare parts inventory
- Prepare reports on system performance and maintenance activities.
- Support audits and management reviews.
Skills
- Strong knowledge of:
- Commercial kitchen equipment
- HVAC systems and refrigeration
- Electrical and plumbing systems
- Experience with CMMS (Computerized Maintenance Management Systems)
- Ability to read technical drawings and manuals
Certifications (Preferred):
- HVAC certification
- Food safety / HACCP Level 3
- NEBOSH / IOSH or equivalent safety certification
Core Competencies:
- Leadership and team management
- Problem-solving and troubleshooting
- Planning and organization
- Cost control and budgeting
- Communication and coordination
Working Conditions:
- May require working in:
- Remote sites or camps
- High-temperature kitchen environments
- On-call availability for emergency maintenance
Key Performance Indicators (KPIs):
- Equipment uptime and reliability
- Maintenance cost vs. budget
- Response time to breakdowns
- Compliance with safety and audit standards
- Energy efficiency improvements
This job post has been translated by AI and may contain minor differences or errors.
Preferred candidate
Years of experience
3 - 5 years
Degree
Bachelor's degree / higher diploma
