HVAC and Kitchen Equipment Team Leader

Department:Engineering

A. Job Qualifications

• 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.

• Diagnoses faults involving compressors, condensers, evaporators, expansion valves, refrigerant circuits, and defrost systems.

• 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 communicates 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.