EQUIPMENT TECHNICIAN DUTIES AND RESPONSIBILITIES

Company Description

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®

Job Description

1. 1. Ensure all works are carried out as per instructions and specifications.
   2. Liaise with superiors to discuss day to day operational requirements, achievements and improvements and take necessary action accordingly.
   3. Be prepared to work unsociable hours or overtime as dictated by his manager.
   4. Be able to find faults on kitchen equipment and troubleshoot.
   5. To ensure good work practices and reporting procedures.
   6. Timekeeping and personal hygiene must be of the highest standards.
   7. To assist the team when needed and ensure all problems are dealt with professionally.
   8. To ensure PPM services are performed on equipment as directed by management.
   9. Behave in a professional manner at all times.
   10. Develop and maintain good working relationship with clients.
   11. Handle every complaint/suggestion from managers with positive attitude, sincere and promptness.
   12. Discuss all complaints/ suggestions with superior and take remedial action.
   13. Attend regular meetings (tool box talks) with other staff to share mutual concerns, work practices, improvement plans and to communicate company’s policies, standards, objectives and other helpful information.
   14. Maintain a professional and pleasant working relation with all his superiors and peers at all times.
   15. Ensure all work is carried out in compliance with the HSE management system.
   16. Ensure that all accidents, fire loss, theft and damages are reported to Supervisor/Manager immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
   17. Work according to the policies, procedures and instructions identified by the Chief Engineer.
   18. Take part in the Emergency Response Teams.
   19. Must take all measures required for occupational and worker health and comply with all measures taken.
   20. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
   21. To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
   22. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
   23. Carry out all responsibilities related to the quality management and food safety management systems implemented at    the facilities.
   24. Carry out all other duties assigned by managers and hotel management not specified in the job description.

 

Qualifications

1. Education: At least a technical high school or vocational diploma.
2. Experience: At least 1 years of practical experience required by the job.
3. Foreign Language: Not required.
4. Courses and Training:  Not required.
5. Computer Literacy: required.
6. Skills: Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months. If necessary, expected to possess certification in the related field (apprenticeship certification, semi-skilled certification. Expected to possess technical knowledge about the methods, techniques and processes related to certain areas of the job.