Oversee the end-to-end maintenance operations for the Central Kitchen and retail outlets, ensuring 100% equipment uptime and operational safety.
Execute a rigorous Preventive Maintenance (PM) schedule and Corrective Maintenance (CM) for critical assets to extend equipment lifespan and prevent disruption.
Lead, train, and roster the technician team to ensure rapid response times to technical issues and 24/7 support readiness.
Manage spare parts inventory and maintenance budgets efficiently to optimize asset performance and control repair costs.
Collaborate with Safety and Operations teams to ensure all facilities strictly comply with building regulations and food safety standards.
Requirements :
Minimum 5 years of experience in Facility or Maintenance Engineering within the F&B, Cold Chain, or Food Manufacturing industry, including at least 2 years in a supervisory role.
Strong technical expertise in MEP (Mechanical, Electrical, Plumbing), HVAC, and industrial kitchen equipment (e.g., blast freezers, ovens, boilers, gensets).
Solid understanding of Food Safety standards (HACCP/GMP) and how maintenance activities impact hygiene compliance.
Ability to work under pressure with strong problem-solving skills for emergency breakdowns and rapid troubleshooting.
