Laundry & Kitchen Technician

6 فبراير، 2023

0 0 2 دقائق

الوصف الوظيفي

LAUNDRY Equipment

Should have best knowledge and skills in equipment for repair & maintain including planed preventive Maintenance guided by manufacturers.
Should have good knowledge to understand PLC Programable Logic Control based system to handle and troubleshoot
Ability to read and understand the all type diagrams of equipment and Electromechanical drawings
Confident to replace washer and dryer drum shaft bearings, alignment of motor and drum pulley, able to replace rusted deteriorated steam pipeline on – replacing steam traps and steam PRV’s – for steam operated equipment.
Ordering spare parts as per required level with follow up by suppliers to have all fast condumption items in store stock
Has the right to receive internal training courses to achieve the standards and company SOP
Full knowledge in VFD’s installation, function, troubleshooting and new unit installation with configerations
Maintains the area & equipment’s under his charge in tip-top condition in terms of performance and cleanliness.
Conducts perfect repair & maintenance and record in the system accordingly and findings to be discussed with supervisor
KITCHEN Equipment
Continues to perform PPM in kitchen area, coordinating with Executive Chef on daily check up equipment list for immediate solutions
Person should be highly skill and knowledgeable for Kitchen equipment in repair & maintenance – understand controls and componants functions – keeping in consideration all safety measures – precisely understand part importance and functions and integeration benefits
Ability to calibrates and measures all type ovens and baking equipment temperature as per setpoint to ensure product processing safe
Able to perform reverse forward and start-delta motor control circuits when such equipment come up for repair and maintenance
Permanent cooperation with colleagues and supervisors in the department to maintain decorum
Have the ability to give the correct information to guide team members and hotel guests. Regular meeting with team members
Should have enough knowledge in food safety and would be consider additional ability if HACCP awareness is there
[Hazard analysis n Critical control point]