Radix HR
Job Summary
The Head Technician is responsible for leading the maintenance and repair operations of commercial kitchen and food service equipment. This role oversees a team of technicians to ensure all food equipment operates safely, efficiently, and in compliance with company standards and health regulations. The Head Technician handles advanced troubleshooting, preventive maintenance planning, and coordination with management to minimize equipment downtime and support uninterrupted kitchen operations.
Key Responsibilities
- Plan, assign, and supervise daily maintenance and repair activities for food equipment.
- Perform advanced troubleshooting, diagnostics, and repairs on commercial kitchen equipment such as ovens, ranges, fryers, grills, refrigeration units, freezers, dishwashers, steamers, and food processing machines.
- Conduct routine inspections and preventive maintenance to reduce breakdowns and extend equipment lifespan.
- Ensure all equipment operates in compliance with food safety, sanitation, and electrical standards.
- Review and approve maintenance reports, service logs, and technical documentation.
- Coordinate with kitchen staff, operations team, and management to prioritize urgent repairs.
- Recommend improvements to maintenance procedures, equipment usage, and safety practices.
- Monitor inventory of spare parts, tools, and consumables related to food equipment maintenance.
- Act as the main technical support during equipment emergencies or major breakdowns.
- Assist in installation, testing, and commissioning of new food equipment when required.
People Management
- Lead, supervise, and coordinate a team of food equipment technicians.
- Assign tasks based on technical skills, urgency, and operational priorities.
- Provide hands-on training, coaching, and mentorship to junior technicians.
- Monitor team performance, conduct evaluations, and provide constructive feedback.
- Promote teamwork, accountability, and a safe working environment.
- Enforce company rules, safety protocols, and proper equipment handling procedures.
- Address staff concerns, conflicts, and disciplinary matters in accordance with company policy.
Qualifications
- Diploma, degree, or certification in Mechanical, Electrical, Refrigeration, or related technical field.
- At least 3–5 years of experience in food equipment maintenance, preferably in restaurants, commissaries, hotels, or food manufacturing facilities.
- Strong technical knowledge of commercial kitchen and food service equipment.
- Experience in electrical systems, gas systems, refrigeration, and basic plumbing is an advantage.
- Ability to read and interpret equipment manuals, wiring diagrams, and schematics.
- Proven leadership experience in supervising and training technicians.
- Excellent troubleshooting, problem-solving, and organizational skills.
- Good communication and coordination skills with kitchen and management teams.
- Strong commitment to workplace safety and food sanitation standards.
- Physically fit and willing to perform hands-on technical work.
- Willing to work on-call, weekends, or shifting schedules as required.
- Willing to be assigned full-time in Tondo, Manila.
