Duties & Responsibilities:Inspect, maintain, and repair commercial kitchen equipment such as:Cooking ranges, ovens, steamers, fryersWalk-in chillers & freezersDishwashers and food preparation machinesMaintain laundry machinery including:Industrial washers & dryersFlatwork ironersSteam boilers and pressing equipmentDiagnose electrical, gas, and mechanical issues.Conduct preventive maintenance programs.Monitor steam pressure and temperature systems.Follow hotel safety and fire prevention policies.Coordinate with Executive Chef and Housekeeping Manager.Ensure minimal downtime of operational equipment.Requirements:Technical diploma in Mechanical / Electrical / Refrigeration Engineering.2–5 years experience in hotel, resort, or industrial facility.Knowledge of gas systems, steam systems, and electrical wiring.Strong troubleshooting skills.Basic knowledge of safety and HACCP standards.
