Ensure all works are carried out as per instructions and specifications.
Liaise with superiors to discuss day to day operational requirements, achievements and improvements and take necessary action accordingly.
Be prepared to work unsociable hours or overtime as dictated by his manager.
Be able to find faults on kitchen and laundry equipment and troubleshoot.
Handle every complaint / suggestion from managers with positive attitude, sincere and promptness.
Discuss all complaints / suggestions with superior and take remedial action.
Makes regular rounds when assigned and makes entries in the record log books as set out by maintenance department. Reports and carries out also any corrective action immediately.
To carry out preventive maintenance tasks on all plumbing equipment.
To be thoroughly familiar with all regulations regarding safety at work and observe these meticulously at all times.
To observe cleanliness at the place of work and on the job after completion of work.
To ensure cleanliness of appearance strict personal hygiene and uniform, particularly when working in kitchen areas.
Adhere with the HACCP procedure when doing intervention in Kitchen.
To be entirely flexible and adapt to rotate within the different sub sections of the Engineering Department.
To carry out any other reasonable duties as assigned by the Engineering Supervisor and the Assistant Director of Engineer.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read and understand the hotel’s Ambasador Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the hotel.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.
To attend training and meetings as and when required.