Kitchen Technician

job Description: Commercial Kitchen Kitchen Technician/ Enginer

Technician (ITI/Diploma Holder)

This Job Description (JD) outlines the essential duties, qualifications, and

skills required for a Commercial Kitchen Technician holding an Industrial

Training Institute (ITI) certificate or a Diploma in a relevant technical field

(e.g., Electrical, Mechanical, Refrigeration, or HVAC).

1. Job Summary

The Commercial Kitchen Technician is responsible for the installation,

maintenance, troubleshooting, and repair of a wide range of commercial

food service equipment, including cooking, refrigeration, and ware-

washing appliances. This role ensures the continuous, safe, and efficient

operation of kitchen equipment to minimize downtime for clients (e.g.,

restaurants, hotels, hospitals, canteens).

2. Key Responsibilities

AreaDuties and ResponsibilitiesMaintenance & Repair

* Diagnose, troubleshoot, and repair mechanical, electrical, plumbing,

and refrigeration issues in commercial kitchen equipment (e.g., ovens,

stoves, fryers, dishwashers, mixers, walk-in coolers, freezers, ice

machines, ventilation hoods).

Preventive Maintenance (PM)

1. Perform routine Preventive Maintenance (PM) inspections and

services according to manufacturer specifications and established

schedules to maximize equipment lifespan and reliability.

Installation

2.Install new commercial kitchen equipment, including making necessary

electrical, gas, and plumbing connections as per safety codes and

blueprints/schematics.

Documentation & Inventory

3. Accurately complete service reports, work orders, and maintenance

logs (often via a tablet/mobile app). Maintain an inventory of common

spare parts in the service vehicle and place timely orders.

Safety & Compliance

4. Adhere strictly to all safety protocols, environmental regulations (e.g.,

refrigerant handling), and food safety standards while performing work.

Ensure all repairs meet required industry and regulatory standards.

C u s t o m e r S e r v i c e

5. Communicate effectively with kitchen staff, managers, and clients

regarding the status of repairs, operational issues, and proper equipment

u s a g e .

Required Qualifications and Experience

Essential Qualifications:

• Education: IT| Certificate or Diploma in a relevant trade, such as:

• Fitter, Electrician, Refrigeration and Air Conditioning

(RAC),Mechanical Electronics.

• Experience: Previous hands-on experience Fresher/1-3 years in the

maintenance and repair of commercial/industrial equipment is

often preferred, but entry-level ITI/Diploma holders may be

considered for trainee positions.

License/Certification: Valid Driver's License (for field service roles).

Additional certifications (e.g., HVAC/Refrigeration certification) are

a strong advantage.

Technical Skills:

• Troubleshooting: Strong ability to read and interpret technical

manuals, electrical schematics, and blueprints to diagnose

complex equipment faults.

• Electrical: Solid understanding of commercial electrical systems,

control circuits, and components (e.g., motors, heaters,

thermostats, switches).

• Mechanical: Proficiency in mechanical repairs, including gearboxes,

belts, pumps, and alignment.

• Plumbing/Gas: Basic knowledge of plumbing, water lines, drainage,

and gas supply systems in a commercial kitchen context.

• Refrigeration/HVAC (Desired): Familiarity with the vapor

compression cycle, charging refrigerants, and repairing

refrigeration components (compressors, condensers, evaporators).

4. Physical Demands and Work Environment

• Ability to work in a demanding kitchen environment, which can

involve heat, noise, and slippery surfaces.

• Must be able to frequently stand, walk, climb ladders, and lift/carry

objects up to 50 lbs.

• Requires bending, stooping, kneeling, and working in confined

s p a c e s .

• Willingness to work flexible hours, including on-call duties or

emergency weekend service, as nee