MST Technician Kitchen Maintenance

MST Technician Kitchen Maintenance

Department: Food Service Maintenance
Reporting To: Site Manager
Experience Required: 35 Years

1. Purpose of the Role

To ensure the efficient operation, preventive maintenance, and timely repair of commercial kitchen equipment and associated utilities. The role focuses on minimizing equipment downtime, ensuring uninterrupted food production, and maintaining high standards of safety, hygiene, and operational reliability.

2. Key Responsibilities

A. Preventive & Breakdown Maintenance

• Perform preventive and corrective maintenance of commercial kitchen equipment.
• Attend equipment breakdowns and restore operations within defined timelines.
• Conduct routine inspections of kitchen equipment and utility systems.
• Identify potential equipment failures and implement corrective measures to prevent recurring issues.

B. Kitchen Equipment Maintenance

Maintain, inspect, and troubleshoot the following equipment:

• Cooking ranges, burners, ovens, and steamers
• Tilting pans and bratt pans
• Dishwashers and pot washers
• Bain-maries and hot-holding equipment
• Refrigerators, freezers, and cold rooms
• Exhaust systems and fresh air units
• Vegetable-cutting and food-preparation equipment
• Water heaters and kitchen plumbing fixtures

C. Electrical & Utility Support

• Inspect electrical panels, wiring, switches, and sockets associated with kitchen operations.
• Monitor LPG/PNG systems and ensure safe operation in accordance with approved procedures.
• Maintain water supply, drainage, and plumbing systems within kitchen areas.
• Identify electrical, mechanical, and utility-related faults and coordinate repairs as required.

D. Safety & Compliance

• Ensure compliance with HSE, food safety, fire safety, and site-specific operational requirements.
• Follow Lockout/Tagout (LOTO), permit-to-work, and equipment-isolation procedures, as applicable.
• Maintain accurate records of maintenance activities, repairs, and equipment servicing.
• Support safety audits, statutory inspections, and compliance assessments.
• Ensure maintenance activities are performed without compromising kitchen hygiene or food safety.

E. Inventory & Vendor Coordination

• Monitor critical spare parts and maintenance consumables inventory.
• Coordinate with original equipment manufacturers (OEMs) and service vendors for specialized repairs.
• Verify the quality and completion of outsourced maintenance work.
• Report spare parts requirements and equipment replacement needs to the reporting manager.

3. Required Skills & Technical Knowledge

• Strong working knowledge of commercial kitchen equipment and maintenance practices.
• Basic electrical, mechanical, plumbing, and refrigeration troubleshooting skills.
• Ability to interpret electrical diagrams, equipment drawings, and technical manuals.
• Familiarity with preventive maintenance schedules, breakdown reporting, and maintenance documentation.
• Understanding of food service, hospitality, and institutional catering operations.
• Knowledge of workplace safety, equipment isolation, and safe maintenance practices.

4. Educational Qualification

• ITI or Diploma in Electrical, Mechanical, Refrigeration & Air Conditioning (RAC), or a related technical trade.
• Refrigeration/HVAC certification will be an added advantage.

5. Experience

• 3–5 years of relevant experience in kitchen equipment maintenance, facility management, hospitality, or institutional catering.
• Experience in hotels, hospitals, universities, hostels, corporate cafeterias, industrial kitchens, or similar food service environments.
• Hands-on experience maintaining commercial cooking equipment, dishwashing systems, refrigeration units, and kitchen utilities is preferred.

6. Key Competencies

• Commercial kitchen equipment troubleshooting
• Preventive maintenance planning and execution
• Electrical and mechanical maintenance
• Refrigeration and cold-room maintenance
• Safety and compliance management
• Breakdown response and problem-solving
• Vendor coordination and spare parts management
• Teamwork, communication, and service orientation

7. Preferred Industry Experience

Candidates with experience in large-scale institutional kitchens, educational campuses, hostels, corporate cafeterias, hospitals, industrial kitchens, and hospitality operations will be preferred.

Commercial Kitchen Equipment Maintenance, Kitchen Equipment Repair, Preventive Maintenance, Breakdown Maintenance, Electrical Maintenance, Mechanical Maintenance, Refrigeration, HVAC, Cold Room Maintenance, Dishwasher Maintenance, Plumbing Maintenance, Facility Management