Diagnose, repair, and service a variety of hot and cold commercial kitchen equipment including:
Hot-side: ovens, grills, fryers, steamers, combi ovens, etc.
Cold-side: refrigerators, freezers, chillers, ice machines, cold rooms, etc.
Perform preventive maintenance on commercial kitchen equipment.
Install new equipment according to manufacturer specifications and local codes.
Troubleshoot electrical, mechanical, and refrigeration systems.
Maintain service records, job sheets, and equipment logs accurately.
Order and replace parts as necessary; coordinate with suppliers if required.
Communicate clearly with customers, managers, and coworkers about service issues and solutions.
Provide emergency/unscheduled repairs as needed.
Ensure compliance with health, safety, and environmental regulations.
Maintain tools, company vehicle, and work area in a clean and organized condition.
Participate in on-call rotation for emergency service calls.
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