Maintenance Executive

Senior Executive / Head – Plant Maintenance,

Hyderabad, Sanga Reddy, Mahbubnagar, Warangal - Telangana

Department: Engineering & Maintenance

Qualification: B.Tech / BE in Mechanical or Electrical Engineering

Experience: Minimum 5 Years (Industrial / Centralized Kitchen / Manufacturing Plant Maintenance)

Job Purpose

To lead the Maintenance Department ensuring effective preventive, predictive and breakdown maintenance of all kitchen equipment, utilities, and infrastructure. The role is responsible for ensuring uninterrupted kitchen operations through robust engineering maintenance practices, safety protocols, cost control, and continuous improvement.

Key Responsibilities

1. Equipment & Machinery Maintenance

• Oversee maintenance of kitchen machinery, boilers, steam lines, fabrication units, electrical panels, conveyors, chillers, compressors, RO plants, DG sets, HVAC, motors, pumps, utilities, etc.
• Ensure scheduled preventive and predictive maintenance plans are executed timely.
• Minimize breakdowns and maximize availability of equipment.

2. Planning, Execution & Monitoring

• Prepare and monitor Annual Maintenance Plan (AMP), maintenance schedules, and spare parts planning.
• Evaluate equipment performance, energy utilization, and maintenance cost metrics.
• Coordinate with OEMs for equipment servicing, installation, calibration, warranty claims and AMCs.

3. Safety & Compliance

• Implement and monitor safety protocols for electrical, mechanical, and steam systems.
• Ensure compliance with statutory norms related to boilers, electrical safety, pollution control, fire safety, and equipment certifications.

4. Team Leadership & Training

• Lead the team of technicians, operators, and supervisors.
• Provide technical training on machine operations, preventive maintenance, safety systems, & troubleshooting.
• Plan manpower allocation for shifts and critical operations.

5. Cost Management & Optimization

• Control maintenance budgets, spare stock, consumables, and vendor contracts.
• Identify cost-saving opportunities through energy-saving projects, waste reduction, and life-cycle asset management.
• Develop alternate vendors and technology improvements to reduce costs.

6. Projects & Continuous Improvement

• Participate in CAPEX discussions, installation of new equipment, technology upgrades, and kitchen expansion projects.
• Implement continuous improvement initiatives using Kaizen, 5S, TPM, Root Cause Analysis (RCA), and Six Sigma tools (where applicable).

Skills & Competencies Required

• Sound technical knowledge of Mechanical/Electrical engineering systems, industrial equipment, and utilities.
• Strong leadership and team management skills.
• Analytical and problem-solving abilities for root cause diagnosis.
• Strong understanding of safety standards (ISO, OSHA, FSSAI relevance).
• Vendor management, AMC handling, commercial awareness, and cost control skills.
• Computer proficiency: MS Office, ERP/SAP, CMMS (advantage).
• Excellent documentation, reporting and communication skills.

Additional Requirements

• Must be willing to work in operational kitchens and industrial environments.
• Should be available for emergency breakdown support as needed.
• Experience in food processing plants, FMCG industry, central kitchen, manufacturing units will be an added advantage.