HVAC & 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. • 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.