Kitchen and Laundry Equipment Maintenance Technician

Job Description Roles & Responsibilities The main mission of the kitchen and laundry equipment technician is to ensure the availability, proper functioning, and safety of the hotel's technical installations related to food production and refrigerated storage. He/She will work on kitchen equipment (cooking, preparation, washing/dishwashing), laundry/linen, and especially cold rooms (positive/negative cold, evaporators, regulation, defrosting, alarms). He/She will carry out preventive checks and maintenance, ensure corrective maintenance and troubleshooting in compliance with maintenance plans, internal procedures, and hygiene requirements (cold chain, food safety). In case of anomaly (breakdown, temperature drift, alarm, regulation fault), he/she will apply safety procedures, rapid reaction, lockout if necessary, and will alert the manager, while ensuring the traceability of interventions and equipment compliance. Main Missions: Carry out checks on the proper functioning of kitchen equipment and associated areas (depending on scope: professional washing/dishwashing, production equipment, ventilation/extraction if applicable). Ensure daily/scheduled monitoring of cold rooms and refrigerators: temperature checks, alarms, defrosting (if applicable), general condition of units. Check and adjust refrigeration systems according to procedures: regulation, thermostats/probes, controls, valves (depending on site), air circulation, condition of evaporators and condensers. Diagnose breakdowns (symptoms, alarms, regulation faults, cold loss) and propose/implement actions in accordance with authorization level. Perform preventive maintenance: technical cleaning (depending on areas), checks, inspections, safety verifications, intervention planning. Execute corrective maintenance: replacement of wear parts (with authorization), recommissioning, validation tests. Participate in interventions with service providers (refrigeration, electricity, gas, automation) and provide a clear technical report. Ensure strict compliance with the cold chain: safety measures in case of drift, immediate alert, organization of continuity if applicable according to internal procedures. Apply food hygiene rules and internal procedures (areas, cleaning, production plan constraints). Comply with electrical/mechanical safety rules and workplace safety (lockout if necessary, PPE, signage). Ensure traceability: drafting of work orders, reports, readings (temperatures/checks), parts/consumables tracking. Keep preventive actions and reporting up to date. Participate in internal audits / quality controls and preparation for verifications. Desired Candidate Profile Profile Required: Technician Diploma / BTS in Industrial Maintenance, Electrotechnics, Refrigeration and Air Conditioning, or equivalent. 2 to 5 years of experience in maintenance of catering/institutional equipment and/or commercial refrigeration (ideally in a hotel environment). Solid knowledge in maintenance and diagnostics (electrical, basic mechanical, regulation). Knowledge or mastery of commercial refrigeration: temperature regulation, probes, evaporators/condensers, defrosting, alarms, performance notions. Ability to intervene on kitchen/institutional equipment (production, professional washing/dishwashing if applicable). Proficiency with control instruments (multimeter according to authorizations, thermometers/probes, reading alarms and regulation). Ability to read technical manuals, schematics, and simple plans. Company Industry HotelsHospitality Department / Functional Area Engineering Keywords Kitchen And Laundry Equipment Maintenance Technician Get real-time job updates only on our App