Maintenance and Process Executive

Job Responsibilities:

1. Oversee routine and preventive maintenance of all kitchen equipment, including ovens, refrigerators, HVAC systems, and other appliances.
2. Coordinate with vendors and contractors for major repairs or replacements.
3. Troubleshoot and resolve any equipment breakdowns, minimizing downtime.
4. Maintain an updated maintenance schedule and log of all work performed.

Process Optimization:

1. Review, design, and improve kitchen processes to ensure operational efficiency, food safety, and optimal output.
2. Implement best practices for food handling, preparation, and storage in compliance with ISO 22000 standard.
3. Collaborate with kitchen managers and crew to streamline workflows, minimize waste, and enhance productivity.

Facility Management:

1. Ensure all kitchen facilities are clean, organized, and meet all regulatory requirements.
2. Manage the overall cleanliness and hygiene of the kitchen and storage areas, including deep cleaning protocols.
3. Monitor and control kitchen utilities (water, gas, electricity) to ensure cost-effectiveness and sustainability.

Compliance and Safety:

1. Ensure all maintenance and operational activities comply with local health, safety, and environmental regulations.
2. Implement safety measures for staff when operating or repairing kitchen equipment.
3. Conduct regular safety inspections and risk assessments, taking immediate corrective actions where necessary.

Inventory & Spare Parts Management:

1. Maintain inventory of critical spare parts for kitchen equipment, ensuring quick access to necessary components for repairs.
2. Develop and manage budgets for maintenance activities, ensuring cost-effective procurement and maintenance solutions.

Staff Management & Training:

1. Train maintenance and operations staff to ensure they are skilled in both regular and emergency maintenance procedures.
2. Provide ongoing training on the safe operation of kitchen equipment and machinery.
3. Develop and enforce standard operating procedures (SOPs) for all maintenance-related activities.

Reporting and Documentation:

1. Maintain detailed records of all maintenance activities, service contracts, and repairs.
2. Provide regular reports on maintenance performance, equipment condition, and process improvements to the M&E Manager.
3. Prepare and manage annual maintenance plans, highlighting expected repairs, upgrades, or replacements.

Budgeting & Cost Control:

1. Assist in preparing the maintenance budget and tracking expenses.
2. Propose cost-effective solutions for both preventive and corrective maintenance activities.
3. Monitor energy consumption and suggest improvements to reduce energy costs.

Job Requirements:

1. Education:
   • Bachelor's degree or diploma in Engineering, Facilities Management, or a related field (preferred).
   • Relevant certifications in maintenance or food safety (e.g., HACCP) are an asset.
2. Experience:
   • Minimum of 5 years of experience in facilities management or maintenance within a food production or commercial kitchen environment.
   • Proven track record of managing large-scale kitchen operations, equipment, and processes.

Company Overview:

Established in 2005, our vision for Tea Garden is to build a legacy of Malaysian food culture that brings back memories and satisfaction to everyone in the world. We fulfil our vision by promoting authentic Malaysian culture through our distinctive cuisine made from fresh, quality ingredients.

We believe good food brings people together. Our Malaysian cuisine plays an important role in breaking the barriers of language, race, and all walks of life by embracing the multicultural flavours of Malaysia. Each dish is made to nourish the soul and body and make our customers feel loved.

Managed by a team of passionate individuals devoted to preserving and promoting Malaysian cuisine, our chain of restaurants has since expanded locally as well as globally; bringing delicious and quality cuisine for the enjoyment of our customers.