KEY RESPONSIBILITIES

1. Equipment Repair & Troubleshooting

• Diagnose and repair various kitchen equipment, including but not limited to steamers, fryers, ovens, mixers, chillers, freezers, grills, stove burners, vacuum sealers, blenders, and food processors.
• Conduct mechanical, electrical, and thermal diagnostics to identify issues.
• Perform corrective actions including replacement of motors, heating elements, thermostats, switches, sensors, wiring, and other components.

2. Installation & Commissioning

• Install new kitchen equipment and ensure proper wiring, calibration, leveling, and safety configuration.
• Commission equipment by testing operational functionality and ensuring compliance with manufacturer standards.
• Coordinate proper placement, ventilation, and utility connections (water, gas, electricity).

3. Preventive Maintenance

• Conduct regular servicing, cleaning, lubrication, calibration, and parts checking on all kitchen equipment.
• Implement preventive maintenance schedules to reduce breakdowns and prolong equipment lifespan.
• Maintain accurate logs of maintenance performed and parts replaced.

4. Safety & Compliance

• Ensure all kitchen equipment is operating safely and in accordance with company and food safety standards.
• Follow lock-out/tag-out (LOTO) procedures, electrical safety practices, and proper handling of tools and equipment.
• Identify potential hazards and recommend solutions to prevent accidents or damage.

5. Operational Support

• Respond to urgent repair requests to minimize downtime during operations.
• Assist kitchen and production staff with proper equipment use and basic troubleshooting.
• Coordinate with external suppliers or contractors for major repairs or parts replacements when needed.

QUALIFICATIONS

Education & Training

• Vocational or Technical Certificate in Mechanical, Electrical, or Electronics Technology.
• TESDA certification in relevant fields (e.g., Electrical Installation and Maintenance, Mechatronics, Commercial Cooking Equipment Repair) is an advantage.

Experience

• At least 1–2 years of experience in maintaining and repairing commercial kitchen equipment.
• Experience working in restaurants, commissaries, or food manufacturing facilities preferred.

Skills & Competencies

• Strong technical and mechanical troubleshooting skills.
• Ability to read wiring diagrams, technical manuals, and equipment schematics.
• Knowledge in electrical systems, temperature controls, and mechanical components.
• Good communication and time-management skills.
• Physically fit; can work in hot environments and lift heavy equipment.
• Can work independently with minimal supervision.

WORKING CONDITIONS

• May be required to work on shifting schedules, weekends, or holidays for urgent repairs.
• Exposure to hot, noisy, or confined kitchen areas.
• Occasional fieldwork to different branches or commissaries.