Able to rebuild, repair, and maintain complex machinery

Strong knowledge of mechanical systems (50–60% of work)

Able to identify electrical issues (20–30% of work), escalate or call contractors as needed

Solid understanding of GMP and HACCP guidelines.

Equipment Experience (Food/Bakery Industry) :

Flow wrappers, shrink wrappers, checkweighers, tape machines, conveyors

Processing lines for batter and dough (sheeting lines, pastry equipment)

Ovens (good to have exposure/IMT license)

Refrigeration systems (Class B Refrigeration license preferred but not mandatory; training can be provided)

Industry Preference :

Bonus: Food manufacturing background (ideally bakery)

Open to other industries (e.g., automotive) if strong technical adaptability

Leadership Responsibilities

Act as right-hand support to the Maintenance Manager