Technical Manager

Job Summary

Responsible for overseeing the installation, maintenance, repair and servicing of commercial kitchen equipment across the company’s restaurants and facilities. The Technical Manager will lead the technical team, coordinate with suppliers and contractors, and ensure all equipment is safe, reliable and operating efficiently.

Key Responsibilities

• Oversee the installation, testing, commissioning and maintenance of commercial kitchen equipment.
• Manage preventive and corrective maintenance for equipment such as ovens, cookers, fryers, refrigerators, freezers, dishwashers, exhaust systems and other kitchen equipment.
• Troubleshoot equipment breakdowns and coordinate timely repairs to minimise operational disruption.
• Supervise and assign work to technicians and external contractors.
• Conduct regular inspections of kitchen equipment and identify potential problems before breakdowns occur.
• Coordinate with restaurant operations to arrange maintenance and repair works with minimal disruption to business.
• Liaise with suppliers, manufacturers and contractors on equipment servicing, warranty claims and technical issues.
• Review quotations and recommend suitable repair, replacement or upgrading of equipment.
• Maintain proper records of equipment, maintenance schedules, breakdowns, repair costs and spare parts.
• Monitor maintenance costs and ensure work is completed within the approved budget.
• Ensure all technical works comply with relevant safety, electrical, fire and workplace requirements.
• Provide technical advice for new restaurant openings, renovations and kitchen setup projects.
• Review kitchen equipment layouts, specifications and installation requirements for new projects.
• Train and guide technicians and restaurant staff on the proper operation and basic care of equipment.
• Respond to urgent equipment breakdowns and technical emergencies when required.
• Perform any other duties related to technical and maintenance operations as assigned by Management.

Requirements

• Diploma or equivalent qualification in Mechanical Engineering, Electrical Engineering, Building Services, or a related technical field.
• At least 5 years of relevant experience in commercial kitchen equipment, hospitality engineering, facilities maintenance or a related field.
• Strong knowledge of commercial kitchen equipment and refrigeration systems.
• Experience in troubleshooting electrical, mechanical and refrigeration-related problems.
• Experience managing technicians, contractors and suppliers.
• Good project management and problem-solving skills.
• Able to read technical drawings, equipment specifications and manuals.
• Good communication and interpersonal skills.
• Able to work independently and under pressure.
• Willing to travel between different restaurant outlets and work outside normal hours when required.