Maintenance Technician for Kitchen and Laundry Equipment

Job Description Roles & Responsibilities The Kitchen and Laundry Equipment Maintenance Technician is primarily responsible for ensuring the availability, proper functioning, and safety of the hotel's technical installations related to food production and refrigerated storage. They will work on kitchen equipment (cooking, preparation, washing/dishwashing), laundry/linen, and especially cold rooms (positive/negative cold, evaporators, regulation, defrosting, alarms). They will perform checks and preventive maintenance, ensure corrective maintenance and troubleshooting in compliance with maintenance plans, internal procedures, and hygiene requirements (cold chain, food safety). In case of anomalies (breakdown, temperature drift, alarm, regulation fault), they will apply safety procedures, rapid reaction, lockout/tagout if necessary, and alert the supervisor, while ensuring the traceability of interventions and equipment compliance. Main Missions: Perform functional checks of kitchen equipment and associated areas (scope: professional dishwashing, production equipment, ventilation/extraction if applicable). Ensure daily/scheduled monitoring of cold rooms and refrigerators: temperature checks, alarms, defrosting (if applicable), general unit status. Verify and adjust refrigeration systems according to procedures: regulation, thermostats/probes, controls, valves (site-dependent), air circulation, status of evaporators and condensers. Diagnose faults (symptoms, alarms, regulation faults, loss of cold) and propose/implement actions in accordance with authorization level. Perform preventive maintenance: technical cleaning (area-dependent), 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, electrical, gas, automation) and provide a clear technical report. Ensure strict adherence to 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/tagout if necessary, PPE, signaling). Ensure traceability: drafting intervention reports, summaries, 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 Technician / BTS diploma 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). Basic knowledge or mastery of commercial refrigeration: temperature regulation, probes, evaporators/condensers, defrosting, alarms, performance notions. Ability to intervene on kitchen/institutional equipment (production, professional dishwashing if applicable). Proficiency with control instruments (multimeter according to authorizations, thermometers/probes, reading alarms and regulation). Ability to read technical notices, diagrams, and simple plans. Company Industry HotelsHospitality Department / Functional Area Engineering Keywords Maintenance Technician For Kitchen And Laundry Equipment Get real-time job updates only on our App