Central Kitchen Manager - Tangerang

Deskripsi pekerjaan

Job Summary The Central Kitchen Manager is responsible for running daily central kitchen production to supply all outlets on time and in full, while controlling food cost, maintaining food safety standards, and leading the production team.

• Lead daily central kitchen production and operations to supply all outlets accurately, on time, and in full (OTIF).
• Plan and schedule production based on outlet orders and demand forecasts; ensure consistent quality, portioning, and adherence to standard recipes.
• Manage inventory of raw materials, work-in-progress, and finished goods; maintain minimum stock levels and minimize waste and spoilage.
• Monitor and control food cost / COGS through yield management, portion control, and production efficiency.
• Oversee inter-outlet transfers and coordinate distribution and delivery schedules.
• Enforce food safety, hygiene, and sanitation standards (HACCP; halal/BPOM as applicable) and maintain FIFO discipline.
• Coordinate with Purchasing on raw material availability, supplier deliveries, and incoming quality checks.
• Work with R&D on new product rollouts, recipe standardization, and scaling recipes for volume production.
• Lead, schedule, train, and develop the kitchen production team; manage shifts, attendance, and performance.
• Ensure kitchen equipment is maintained and the work environment is safe and compliant.
• Prepare production, stock, waste, and cost reports for the Operations Manager.
• Uphold company SOPs and continuously improve production workflows.

Tanggung jawab

Job Summary The Central Kitchen Manager is responsible for running daily central kitchen production to supply all outlets on time and in full, while controlling food cost, maintaining food safety standards, and leading the production team.

• Lead daily central kitchen production and operations to supply all outlets accurately, on time, and in full (OTIF).
• Plan and schedule production based on outlet orders and demand forecasts; ensure consistent quality, portioning, and adherence to standard recipes.
• Manage inventory of raw materials, work-in-progress, and finished goods; maintain minimum stock levels and minimize waste and spoilage.
• Monitor and control food cost / COGS through yield management, portion control, and production efficiency.
• Oversee inter-outlet transfers and coordinate distribution and delivery schedules.
• Enforce food safety, hygiene, and sanitation standards (HACCP; halal/BPOM as applicable) and maintain FIFO discipline.
• Coordinate with Purchasing on raw material availability, supplier deliveries, and incoming quality checks.
• Work with R&D on new product rollouts, recipe standardization, and scaling recipes for volume production.
• Lead, schedule, train, and develop the kitchen production team; manage shifts, attendance, and performance.
• Ensure kitchen equipment is maintained and the work environment is safe and compliant.
• Prepare production, stock, waste, and cost reports for the Operations Manager.
• Uphold company SOPs and continuously improve production workflows.

Kualifikasi

• Minimum 3–5 years of experience in central kitchen / commissary / production kitchen management, preferably in a multi-outlet F&B business.
• Strong knowledge of food production, standard recipes, portioning, and yield management.
• Solid understanding of food cost / COGS control and inventory management.
• Working knowledge of food safety and hygiene standards (HACCP; halal/BPOM a plus).
• Proven leadership skills — able to manage, schedule, and develop a production team.
• Strong planning and organizational skills; able to handle high-volume production under tight deadlines.
• Computer literate (spreadsheets; inventory / POS systems )
• Detail-oriented, disciplined, hands-on, and able to work early/flexible hours as production requires.
• Willing to be based in Greenlake, Tangerang