Maintenance Executive

Job Description: Maintenance Incharge (Catering Industry - Multi-Kitchen Operations)

Position Title: Maintenance Incharge / Head of Maintenance Engineering

Department: Engineering & Maintenance

Reports To: Operations Manager / Asst General Manager

Location: [All Location(s) - , Multi-Outlet Facility]

Employment Type: Full-Time

Mission of the Role

To ensure the seamless, safe, and efficient operation of all kitchen equipment, utilities, and facility infrastructure across catering operations, minimizing downtime, ensuring compliance, and maximizing equipment lifespan through expert technical oversight, proactive maintenance planning, and hands-on leadership.

Core Responsibilities

Strategic Maintenance Leadership:

Develop, implement, and oversee a comprehensive Preventive Maintenance (PM) program for all critical kitchen equipment (boilers, motors, grinders, exhausts, refrigeration) and facility systems across all designated kitchens.

Create and manage the annual maintenance budget, prioritizing critical repairs and upgrades.

Lead, mentor, and schedule the maintenance team (technicians, helpers), ensuring adequate coverage for all shifts and locations.

Maintain detailed records (CMMS - Computerized Maintenance Management System preferred) of all maintenance activities, work orders, spare parts inventory, and equipment history.

Technical Expertise & Troubleshooting (Critical Systems):

Boilers: Possess in-depth knowledge of operation, maintenance (daily checks, water treatment, blowdowns), troubleshooting, safety protocols (including statutory compliance), and minor repairs of industrial catering boilers (steam/hot water). Understand pressure systems regulations.

Motors & Drives: Expert in troubleshooting, repairing, and maintaining electric motors (specifically 2HP and above commonly found in mixers, grinders, exhaust fans, pumps), including understanding starters (DOL, Star-Delta), VFDs, bearings, alignment, and load testing.

Exhaust Systems (Sukhad): Thorough understanding of commercial kitchen exhaust hoods, ductwork, fire suppression systems (Ansul), and extraction fans. Ensure optimal airflow, grease management, and compliance with fire safety regulations. Schedule and oversee deep cleaning.

Refrigeration & Cold Rooms: Maintain optimal performance of walk-in cold rooms, freezers, chillers, refrigerators, and ice machines. Troubleshoot refrigerant issues (within permissible scope), compressors, condensers, evaporators, controls, and temperature monitoring systems. Understand HACCP implications of temperature failures.

Grinders & Processing Equipment: Expertise in maintaining, troubleshooting, and repairing commercial meat grinders, vegetable cutters, mixers, blenders, and food processors. Focus on safety interlocks, blade sharpening/replacement, gearboxes, and drive mechanisms.

Other Key Equipment: Oversee maintenance of ovens (convection, deck, combi), fryers, cooking ranges, dishwashers (conveyor, flight type), pasta cookers, bain-maries, hot cupboards, and associated gas/electric/steam lines.

Operational Excellence & Compliance:

Preventive Maintenance: Execute and supervise scheduled PM tasks rigorously to prevent breakdowns.

Breakdown Management: Respond urgently to equipment failures in kitchens, diagnose faults accurately, perform repairs efficiently, or coordinate with external vendors when necessary to minimize disruption to food production.

Spare Parts Management: Maintain optimal inventory levels of critical spare parts for key equipment. Source parts cost-effectively.

Safety & Compliance: Ensure all work adheres to strict safety standards (LOTO, electrical safety, working at height, confined space if applicable), food safety regulations (preventing contamination during repairs), and local statutory requirements (boiler inspections, electrical certifications, fire safety).

Vendor Management: Liaise with and oversee external contractors for specialized repairs, statutory inspections, and major overhauls. Ensure quality and cost control.

Energy Efficiency: Identify and implement opportunities to improve energy efficiency of equipment (e.g., optimizing boiler operation, motor efficiency, refrigeration settings).

Training & Communication:

Train kitchen staff on the correct and safe basic operation and minor care (e.g., cleaning, reporting issues) of equipment.

Train maintenance technicians on specific equipment and procedures.

Communicate effectively with Kitchen Managers, Chefs, and Operations Management regarding maintenance schedules, downtime, and critical issues.

Prepare regular reports on maintenance performance, downtime analysis, and cost tracking.

Mandatory Qualifications & Experience

Education: ITI (Electrical/Mechanical/Fitter) Diploma or equivalent. A Diploma/Degree in Mechanical/Electrical Engineering is highly preferred.

Experience: Minimum 5-7 years of hands-on experience in maintenance, with at least 3 years specifically in the hospitality/catering industry or a heavy industrial setting with similar equipment (FMCG, Pharma plant kitchens). Proven experience leading a maintenance team is essential.

Technical Skills (Non-Negotiable):

Deep Practical Knowledge: Proven expertise in troubleshooting, repairing, and maintaining:

Industrial Boilers (Operation, Maintenance, Safety)

Electric Motors (2HP and above - Dismantling, Rewinding/Bearing Replacement, Alignment, Starter Circuits)

Commercial Kitchen Exhaust Systems (Sukhad - Hoods, Ducts, Fans, Fire Systems)

Refrigeration Systems & Walk-in Cold Rooms/Freezers (Compressors, Controls, Defrost, Glycol Systems)

Heavy-Duty Grinders, Mixers, Cutters, and Food Processing Machinery.

Strong Fundamentals: Excellent understanding of mechanical systems (gearboxes, bearings, belts, chains, pneumatics), electrical systems (single & three-phase power, controls, basic PLC understanding), and plumbing.

Safety Focus: Thorough knowledge of relevant safety protocols (Electrical, LOTO, Pressure Vessels, Working at Height).

Tools: Proficiency with hand tools, power tools, electrical testing equipment (multimeter, clamp meter, megger), and welding/gas cutting (advantageous).

Certifications (Highly Desirable):

Boiler Operation Engineer (BOE) certificate or equivalent (mandatory in some jurisdictions).

Refrigeration handling certificate (type depending on local regulations).

Certified Maintenance & Reliability Professional (CMRP) or similar.

Electrical License (if applicable locally).

Soft Skills:

Strong leadership and team management abilities.

Excellent problem-solving and analytical skills under pressure.

Outstanding communication (verbal & written) and interpersonal skills.

Proactive, organized, and meticulous with documentation.

Ability to prioritize effectively in a fast-paced, 24/7 environment.

Basic computer literacy (MS Office, CMMS software).

Working Conditions

Primarily based in industrial kitchen/production environments (hot, humid, noisy).

Requires frequent standing, walking, bending, lifting (up to 25kg), and working in confined spaces.

On-call availability for emergencies outside normal hours (nights, weekends, holidays) is essential.

May require travel between multiple kitchen locations if applicable.

Job Types: Full-time, Permanent

Pay: ₹20, ₹30,000.00 per month

Benefits:

• Health insurance
• Leave encashment
• Provident Fund

Schedule:

• Day shift
• Morning shift

Work Location: In person