شركة ساوندلاينز للخدمات تعلن عن وظيفة فني معدات مطابخ في الرياض

The Kitchen Equipment Technician ensures the continuous operational reliability, safety, and efficiency of all heavy-duty cooking, refrigeration, warewashing, and food preparation machinery across catering facilities.

In a high-volume catering environment, downtime directly impacts production deadlines. This role is responsible for executing rigorous preventive maintenance, diagnosing complex mechanical and electrical failures, performing rapid emergency repairs, and maintaining compliance with all health, gas, and electrical safety standards.

Key Responsibilities & Essential Functions

1. Preventive Maintenance (PM) Management

• Execute scheduled inspection and maintenance routines for all gas, electric, hydraulic, and refrigeration kitchen appliances.
• Perform mechanical tune-ups: replace worn door gaskets, motor belts, bearings, heating elements, spray arms, and igniters before component failure.
• Calibrate digital temperature controllers, gas burner orifices, pressure relief valves, and thermostat probes across combi-ovens, fryers, and kettles.
• Maintain logs and documentation for all scheduled maintenance activities in the Computerized Maintenance Management System (CMMS).

2. Emergency Response & Troubleshooting

• Respond promptly to urgent breakdown requests during active catering production hours.
• Diagnose electrical, mechanical, plumbing, and gas system faults using multimeters, pressure gauges, line schematics, and diagnostic software.
• Repair or replace defective solenoids, relays, contactors, printed circuit boards (PCBs), compressors, valves, and switches.
• Perform first-line repair and troubleshooting on commercial walk-in coolers, freezers, and ice machines.

3. Equipment Installation & Commissioning

• Unpack, position, align, and level new commercial kitchen machinery.
• Connect equipment safely to main utility supplies, including gas lines, 3-phase electricity, potable water, and drainage systems.
• Perform pre-operational testing, safety verification checks, and calibration on newly installed units.
• Conduct basic operational and safety walk-throughs for kitchen supervisors and culinary staff.

4. Safety, Compliance & Inventory

• Adhere strictly to Lockout/Tagout (LOTO) protocols, personal protective equipment (PPE) guidelines, and food safety standards (HACCP).
• Ensure all gas appliances comply with regional gas safety codes and zero-leakage standards.
• Track inventory of fast-moving spare parts (thermostats, elements, gaskets, valves) and initiate purchase orders for required stock.
• Keep workshop spaces, tools, and technical areas clean, organized, and compliant with occupational health standards.

Qualifications & RequirementsRequired Education & Experience

• Education: High school diploma or equivalent, supplemented by a formal technical diploma/vocational certification in Electromechanical Engineering, HVAC/R, Mechanical Maintenance, or Electrical Technology.
• Experience: Minimum of 3-5 years of hands-on experience as a technician servicing commercial food service, hotel, or industrial catering equipment.

Essential Skills & Competencies

• Schematics & Manuals: High proficiency in reading electrical ladder diagrams, wiring schematics, gas flow charts, and exploded parts views.
• Multi-Trade Expertise: Solid working knowledge of 3-phase electricity (up to 480V), gas combustion systems, low-pressure plumbing, and basic refrigeration cycles.
• Problem Solving: Ability to work calmly under pressure and resolve mechanical issues during tight catering production deadlines.
• Communication: Clear verbal and written reporting skills to interface with chefs, facility managers, and third-party vendors.

Required Licenses & Certifications (Role/Region Dependent)

• Certified Gas Technician license (e.g., Gas Safe or local equivalent for commercial appliances).
• Electrical safety certification / license for commercial voltage systems.
• EPA Section 608 Universal Certification (if servicing HVAC/Refrigeration circuits).
• Valid driver’s license (if managing multi-site catering locations).