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.