SUMMARY:
Ensures that all kitchen appliances, including new equipment under warranty, operate safely.
POSITION INFO:
The President Hotel is entering an exciting phase of growth and transformation, and we are creating a newly established role of Catering Technician. This pivotal position ensures the safe, efficient, and hygienic operation of all kitchen equipment in our high-volume kitchen, which serves up to 580 breakfasts daily.
This hands-on role is critical to the smooth running of our culinary operations, combining technical expertise, preventative maintenance, procurement management, and compliance oversight. The successful candidate will work closely with the Executive Chef, kitchen teams, and engineering department, reporting directly to the Chief Engineer, to ensure all kitchen systems are fully operational, safe, and compliant with manufacturer and food hygiene standards.
About the Role
The Catering Technician is responsible for the maintenance, servicing, repair, and commissioning of all kitchen equipment-gas, electrical, and electronic. The role involves preventative maintenance, stock and procurement management, emergency response, compliance with food safety and manufacturer requirements, and detailed reporting to the Chief Engineer.
The ideal candidate is hands-on, detail-oriented, and highly skilled in mechanical, electrical, and electronic kitchen systems, with a proactive approach to ensuring operational efficiency and safety in a high-pressure, high-volume kitchen environment.
Key Responsibilities
Equipment Maintenance & Servicing
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Inspect, service, and repair all kitchen equipment, including ovens, stoves, fryers, grills, dishwashers, coffee machines, and other appliances.
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Diagnose and repair mechanical, electrical, and electronic faults, including control boards, sensors, timers, wiring, and components.
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Perform preventative maintenance to avoid breakdowns and extend equipment lifespan.
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Manage new equipment under 2-year manufacturer warranty, ensuring compliance with manufacturer requirements.
Procurement & Stock Management
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Monitor and maintain adequate stock levels of spare parts, consumables, and materials.
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Procure parts and materials as required, in consultation with the Engineering Department.
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Ensure timely procurement to prevent downtime and maintain operational efficiency.
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Keep accurate records of stock usage and replenishment.
Compliance & Food Safety
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Ensure all work adheres to health, safety, and food hygiene regulations.
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Conduct risk assessments prior to maintenance or repair work.
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Maintain equipment in a clean, sanitized, and safe state for food preparation.
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Comply with manufacturer guidelines, local regulations, and hotel policies.
Installation & Commissioning
