Job Description

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.