Diploma or Technical Certificate in Mechanical, HVAC, Refrigeration, or Electrical Engineering.
Minimum 5 years of relevant experience, preferably in a 5-star hotel or luxury hospitality environment.
Strong practical experience in HVAC systems, refrigeration, commercial kitchen equipment, and cold room maintenance.
Proven experience supervising technicians, assigning daily tasks, and coordinating preventive and corrective maintenance.
Strong technical knowledge of VRF systems, Daikin chillers, chilled water systems, AHUs, FAHUs, FCUs, ventilation systems, and Variable Frequency Drives (VFDs).
Comprehensive knowledge of commercial kitchen equipment, including cooking, dishwashing, food preparation, and refrigeration equipment.
Ability to diagnose and troubleshoot electrical, mechanical, refrigeration, and control system faults.
Knowledge of refrigerant handling, pressure testing, leak detection, evacuation, charging, and system commissioning.
Ability to interpret technical drawings, equipment specifications, and HVAC control diagrams.
Good leadership, communication, problem-solving, and teamwork skills.
Ability to coordinate with internal departments, suppliers, and specialist service providers.
B. Key Areas of Responsibility
1. Operational
HVAC Systems and Maintenance
Supervises the daily operation, maintenance, and troubleshooting of HVAC systems throughout the hotel, ensuring reliable performance and guest comfort.
Oversees the maintenance and troubleshooting of VRF systems, including indoor and outdoor units, refrigerant circuits, electronic expansion valves, and inverter compressors.
Diagnoses system error codes, communication faults, refrigerant-related issues, and cooling performance problems.
Supervises refrigerant piping works, pressure testing, leak detection, evacuation, charging, and system commissioning.
Troubleshoots indoor unit faults, condensate drainage issues, sensor failures, and PCB/control-related problems.
Monitors and maintains Daikin chillers, including operational performance, alarms, troubleshooting, and basic control systems.
Oversees chilled water systems, including pumps, heat exchangers, differential pressure, flow rates, and supply/return water temperatures.
Supervises the maintenance of AHUs, FAHUs, FCUs, exhaust fans, fresh air systems, ventilation equipment, and VFDs.
Investigates cooling complaints, abnormal operating conditions, water flow issues, and HVAC control faults.
Ensures proper operation of thermostats, sensors, actuators, control valves, dampers, and HVAC control sequences.
Kitchen Equipment Maintenance
Supervises the maintenance, repair, and troubleshooting of commercial kitchen equipment to ensure safe and efficient operation.
Oversees the maintenance of combi ovens, convection ovens, cooking ranges, fryers, griddles, grills, salamanders, and steamers.
Ensures the proper operation and maintenance of commercial dishwashers, glasswashers, pot washers, food preparation equipment, and kitchen ventilation systems.
Diagnoses electrical, heating, temperature control, water supply, drainage, and mechanical faults.
Monitors equipment safety interlocks, thermostats, heating elements, contactors, solenoid valves, pumps, and control boards.
Coordinates with specialist service providers for complex repairs and ensures that equipment is safely restored to operation.
Refrigeration and Cold Room Systems
Supervises the operation, maintenance, and troubleshooting of walk‑in chillers, freezer rooms, cold rooms, and refrigerated storage systems.
Oversees the maintenance of commercial refrigeration equipment, ice machines, blast chillers, and refrigerated preparation counters.
Ensures that refrigeration equipment operates within the required temperature ranges and that faults are addressed promptly to prevent operational disruption.
Team Supervision and Maintenance Coordination
Supervises HVAC and Kitchen Equipment technicians, assigns daily tasks, and monitors the quality and timely completion of work.
Coordinates preventive and corrective maintenance activities to minimize equipment breakdowns and operational disruptions.
Maintains adequate stocks of critical spare parts and coordinates with suppliers and specialist service providers.
Coordinates with Culinary, Stewarding, Food & Beverage, Housekeeping, and other departments to ensure maintenance activities are carried out with minimal disruption.
Prepares and reviews shift handover reports, maintenance reports, outstanding job lists, and equipment condition updates.
2. Customer Service
Ensures that HVAC and kitchen equipment are maintained to the highest operational standards to support guest comfort and uninterrupted hotel services.
Responds promptly to guest complaints and departmental requests related to air‑conditioning, refrigeration, and kitchen equipment.
Coordinates with relevant departments to resolve technical issues efficiently and minimize inconvenience to guests and employees.
Maintains professional and courteous communication with guests, colleagues, and internal customers.
Ensures that maintenance activities are planned and executed with minimal disruption to hotel operations.
3. Financial
Supports the efficient use of Engineering resources, manpower, spare parts, and equipment to control maintenance and operational costs.
Monitors equipment performance and identifies opportunities to reduce energy consumption and improve operational efficiency.
Assists in controlling maintenance expenses through effective preventive maintenance and timely corrective action.
Ensures proper handling and utilization of tools, equipment, and spare parts to minimize unnecessary costs and wastage.
Coordinates with suppliers and specialist contractors to ensure maintenance services are carried out efficiently and in accordance with hotel requirements.
Supports initiatives aimed at extending equipment lifespan and reducing unnecessary breakdowns and replacement costs.
4. Personnel
Supervises HVAC and Kitchen Equipment technicians in the performance of their daily duties, ensuring compliance with hotel standards and Engineering procedures.
Assigns and monitors daily work schedules, ensuring tasks are completed efficiently and according to operational priorities.
Provides technical guidance, coaching, and on-the-job training to improve employees' troubleshooting and maintenance skills.
Ensures that technicians follow appropriate safety procedures when working with electrical systems, refrigerants, mechanical equipment, and kitchen appliances.
Promotes effective teamwork, communication, and cooperation within the Engineering Department.
Monitors employee punctuality, attendance, grooming, and professional conduct in accordance with hotel standards.
Encourages employees to identify maintenance concerns proactively and contribute to continuous operational improvement.
Supports cross‑training and the development of technical knowledge among Engineering employees.
Ensures that employees understand and comply with hotel rules, policies, procedures, and applicable health and safety regulations.
5. Administration
Prepares and maintains accurate maintenance reports, equipment condition updates, and daily shift handover records.
Monitors outstanding maintenance requests and ensures timely follow-up and completion.
Assists in planning and coordinating preventive maintenance schedules for HVAC, refrigeration, and commercial kitchen equipment.
Maintains records of equipment breakdowns, repairs, spare parts consumption, and contractor activities.
Coordinates with suppliers and specialist service providers regarding maintenance requirements, technical support, and spare parts availability.
Reports recurring equipment faults, major breakdowns, and operational concerns to the Chief Engineer or designated Engineering management.
Ensures that maintenance documentation and equipment records are updated in accordance with hotel procedures.
Participates in departmental briefings and communicate important technical and operational updates to the Engineering team.
6. Other Duties
Attends and contributes to departmental meetings, training sessions, and briefings as required.
Ensures compliance with all hotel, company, and local regulations relating to occupational health and safety, fire prevention, hygiene, and security.
Maintains awareness of relevant technical standards, equipment safety requirements, and energy conservation practices.
Reads and understands the hotel's Employee Handbook and complies with all hotel rules, policies, and procedures.
Maintains high standards of personal presentation, grooming, and professional behavior.
Demonstrates flexibility and supports other Engineering activities when operationally required.
Maintains professional working relationships with colleagues, contractors, suppliers, and other relevant stakeholders.
Responds to changes in hotel operations, equipment technologies, and engineering requirements.
Represents the hotel and GHM professionally at all times.
Carries out any other reasonable duties and responsibilities as assigned by management.