Kitchen Equipment Technician

About the role

The Kitchen Equipment Technician at Waldorf Astoria Ras Al Khaimah maintains, repairs and commissions kitchen and beverage equipment so that culinary operations run safely and continuously. The role works closely with Kitchen, Stewarding, F&B and Engineering teams and covers both planned preventive maintenance and rapid response to breakdowns.

Key responsibilities

• Maintain, troubleshoot, repair, install and commission kitchen and beverage equipment to keep operations running safely.
• Carry out scheduled preventive maintenance and condition-based inspections of kitchen and refrigeration assets, document results and follow up on repairs.
• Respond quickly to breakdowns and emergency calls from the cook line, cold storage, dishwashing and beverage stations.
• Calibrate temperature controls, sensors, thermostats, pressure switches and electronic controllers to meet HACCP and food-safety requirements.
• Keep accurate maintenance records: work orders, service histories, parts inventory and energy usage logs.
• Source and recommend spare parts and consumables, handle parts procurement and warranty claims, and coordinate with vendors.
• Work with Kitchen, Stewarding, F&B and Engineering to schedule PPM and shutdowns with minimal impact.
• Monitor energy and water use and recommend energy-saving improvements.
• Ensure compliance with food safety, gas safety, electrical safety and fire suppression regulations, and keep the work area clean and safe.
• Supportive duties include helping during peak events and banquets, taking part in equipment commissioning, supporting energy-conservation initiatives, keeping technical skills current through manufacturer training and safety courses, and cross-training with Engineering on MEP topics.

Required profile

• Strong diagnostic ability for refrigeration systems, gas-fired appliances and electrical control systems.
• Ability to read technical manuals, wiring diagrams, refrigeration schematics and PLC/IoT logic.
• Knowledge of refrigeration theory, glycol systems and refrigerant handling.
• Familiarity with HACCP, food-safety temperature control and fire and gas safety procedures.
• Good mechanical aptitude for pumps, valves, bearings and drive systems.
• Strong prioritisation, communication and coordination skills with chefs and F&B teams, and ability to work under pressure, including nights and weekends.

Required skills

• Proficiency with diagnostic tools: multi-meter, manifold gauges, vacuum/pressure testers, clamp meters, thermal imaging (preferred) and leak detectors.
• Refrigeration diagnostics and troubleshooting.