Maintenance Engineer (F&B / Kitchen Equipment & HVAC)

Job Description ​Role Overview The Facilities & Kitchen Equipment Technician is responsible for preventive maintenance, troubleshooting, and rapid-response repair of all commercial kitchen appliances, cold-room refrigeration, and Air-Conditioning & Mechanical Ventilation (ACMV) systems across restaurant outlets and central production facilities. This role ensures minimal operational downtime, strict compliance with workplace electrical safety standards, and optimal equipment performance. ​Key Responsibilities ​Commercial Kitchen Equipment Maintenance & Repair ​Diagnose, overhaul, and repair commercial kitchen equipment (e.g., induction cookers, combi ovens, deep fryers, noodle boilers, dishwashers, hot lamp warmer, and icemaker). ​Source replacement components, test heating elements, thermostats, control boards, contactors, and high-load switches. ​Implement structured Preventive Maintenance (PM) schedules to extend machinery lifespan and prevent kitchen bottlenecks. ​ACMV & Commercial Refrigeration ​Troubleshoot and service commercial refrigeration units, including walk-in chillers/freezers, under-counter chillers, and ice machines (gas charging, compressor replacement, condenser coil cleaning, and thermostat calibration). ​Inspect, maintain, and repair exhaust hood systems, kitchen ventilation fans, fresh air intake blowers, and ductwork. ​Perform regular servicing and diagnostic checks on split/cassette air conditioning units and air handling units (AHU/FCU). ​Electrical Safety & General Facilities ​Conduct routine electrical testing, load checks, and safety audits across all distribution boards (DB boxes), single-phase, and 3-phase power setups. ​Ensure all wiring modifications and repairs strictly adhere to local regulatory electrical safety codes. ​Handle general plumbing, minor mechanical repairs, and ad-hoc facility issues across operations. ​Manage inventory of critical spare parts, consumable tools, and maintain detailed maintenance service logs. ​Requirements & Qualifications ​Certifications: Valid Electrical Licence (e.g., EMA Licensed Electrician / Electrician certification) or equivalent recognized vocational diploma/Nitec in Electrical Technology / Mechanical Engineering / Air-Conditioning & Refrigeration. ​Experience: 3–5+ years of hands-on experience in commercial kitchen equipment servicing, commercial refrigeration, and ACMV/HVAC maintenance (prior F&B or hospitality industry experience highly preferred). ​Technical Knowledge: Strong understanding of single-phase and 3-phase electrical circuitry, motor controls, thermal safety loops, and commercial kitchen ventilation/exhaust systems. ​Problem Solving: Ability to work independently under fast-paced operational conditions and respond swiftly to critical equipment breakdowns during operating hours. ​Mobility: Class 3 driving license is a MUST for traveling between multi-outlet locations.