Kitchen Technicians

The Kitchen Technician Supervisor in a hotel is responsible for overseeing the maintenance and repair of kitchen equipment and systems. This position requires strong technical skills, knowledge of commercial kitchen equipment, and the ability to manage a team of technicians effectively. The Kitchen Technician Supervisor reports to the Engineering Manager or Chief Engineer and collaborates with the Food and Beverage department to ensure the smooth operation of the hotel's kitchen facilities.

Responsibilities:

1. Develop and implement preventive maintenance programs for all kitchen equipment, including ovens, stoves, refrigerators, dishwashers, and ventilation systems. 
2. Schedule and supervise routine inspections, cleaning, and servicing to ensure optimal performance and longevity of the equipment.

3. Diagnose and resolve equipment malfunctions and breakdowns promptly. 
4. Supervise a team of kitchen technicians, assigning tasks, providing guidance, and monitoring their performance. 
5. Conduct training sessions to enhance technical skills and ensure adherence to safety standards and procedures.

6. Maintain an inventory of spare parts, tools, and supplies required for equipment maintenance and repairs. 
7. Stay updated with advancements in kitchen equipment technology and industry best practices. 
   

Requirements:

1. High school diploma or equivalent. Technical certification or vocational training in electrical or mechanical systems is preferred.

2. Proven experience (usually 3-5 years) in the maintenance and repair of commercial kitchen equipment, preferably in a hotel or hospitality setting.

3. Strong knowledge of kitchen equipment and systems, including ovens, stoves, refrigeration units, dishwashers, and ventilation systems.

4. Proficiency in troubleshooting and diagnosing equipment malfunctions.

5. Supervisory or team management experience, demonstrating leadership and mentoring skills.

6. Excellent organizational and time management abilities to prioritize tasks and manage multiple responsibilities effectively.

7. Strong communication and interpersonal skills to interact with kitchen staff, vendors, and contractors.

8. Knowledge of health and safety regulations, food safety standards, and building codes applicable to commercial kitchens.

9. Basic understanding of energy efficiency principles and practices.

10. Ability to work flexible hours, including evenings, weekends, and holidays, as needed.

11. Physical fitness and dexterity to perform equipment repairs, installations, and maintenance tasks.