Kitchen technician

The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose.



As we continue our expansion into the Kingdom of Saudi Arabia, FAENA The Red Sea will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life.

JOB OVERVIEW

The Kitchen Technician is responsible for the inspection, maintenance, troubleshooting, and repair of commercial kitchen equipment and related systems throughout the hotel. The role ensures that kitchen equipment operates safely, efficiently, and reliably to support uninterrupted Food & Beverage operations and maintain the highest standards of safety, hygiene, and operational performance.

DUTIES & RESPONSIBILITIES

• Perform preventive and corrective maintenance on commercial kitchen equipment and appliances.
• Inspect, troubleshoot, repair, and maintain cooking, refrigeration, heating, and food preparation equipment.
• Maintain equipment such as ovens, ranges, grills, fryers, dishwashers, ice machines, refrigerators, freezers, and other commercial kitchen appliances.
• Diagnose electrical, mechanical, and basic plumbing faults related to kitchen equipment.
• Respond promptly to kitchen maintenance requests and equipment breakdowns to minimize operational disruption.
• Conduct regular inspections of kitchen equipment to identify defects, wear, or potential failures.
• Complete preventive maintenance activities according to established schedules and manufacturer recommendations.
• Assist with the installation, testing, and commissioning of new kitchen equipment when required.
• Coordinate with Engineering and Food & Beverage teams regarding maintenance requirements and equipment availability.
• Ensure all maintenance activities comply with health, safety, hygiene, and hotel standards.
• Maintain accurate records of repairs, inspections, preventive maintenance, and equipment servicing.
• Monitor spare parts and materials required for kitchen equipment maintenance and report replenishment needs.
• Maintain tools and work areas in a clean, safe, and organized condition.
• Report major equipment defects or recurring technical issues to the Engineering Supervisor.
• Support energy conservation and equipment efficiency initiatives.
• Assist other Engineering team members with technical and maintenance activities when required.
• Perform other duties as assigned by Engineering management.

• Technical diploma or vocational qualification in Electrical, Mechanical, Refrigeration, or a related technical field.
• Previous experience as a Kitchen Technician or in commercial kitchen equipment maintenance.
• Experience within hotels, resorts, restaurants, or large commercial kitchens is preferred.
• Good knowledge of commercial kitchen equipment and appliances.
• Knowledge of electrical, mechanical, refrigeration, and basic plumbing systems related to kitchen equipment.
• Understanding of preventive and corrective maintenance practices.
• Good understanding of health, safety, and hygiene requirements.
• Ability to work flexible hours, including weekends, holidays, and shifts, as required by hotel operations.

SKILLS

• Strong technical and troubleshooting skills.
• Good knowledge of commercial kitchen equipment.
• Electrical and mechanical fault-finding abilities.
• Preventive and corrective maintenance skills.
• Strong attention to detail and safety.
• Good problem-solving skills.
• Ability to respond quickly to equipment breakdowns.
• Good time management and prioritization abilities.
• Ability to read and follow technical manuals and instructions.
• Good organizational and maintenance record-keeping skills.
• Teamwork and coordination with Engineering, Culinary, and F&B teams.
• Ability to work effectively in a fast-paced hotel environment.