Central Kitchen Manager

PT Panna Berkat Mandiri; Tangerang Selatan; Presencial; IDR 180.000.000 - 240.000.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Career growth opportunities

Dynamic, collaborative work enviroment

Descripción de la vacante

PT Panna Berkat Mandiri is seeking a hands-on Central Kitchen Manager to lead daily production across our multi-brand F&B operation in North Jakarta. You will ensure OTIF supply to all outlets, control food cost, uphold HACCP and halal standards, and develop a motivated production team.

You will collaborate with Purchasing, Finance, and R&D, plan production with demand forecasts, manage inventory and waste, and report production performance to the Operations Manager.

Formación

• 3–5 years of experience in central kitchen / commissary / production kitchen management.
• Strong knowledge of food production, recipes, portioning and yield management.
• Solid understanding of food cost / COGS and inventory management.
• Familiar with food safety and hygiene standards (HACCP; halal/BPOM a plus).
• Proven leadership skills to manage, schedule, and develop a team.
• Strong planning and organizational skills under tight deadlines.

Responsabilidades

• Lead daily central kitchen production and operations to supply outlets on time and in full.
• Plan and schedule production based on orders and forecasts; ensure quality and portioning.
• Manage inventory of materials, WIP, and finished goods; minimize waste.
• Monitor food cost / COGS and improve production efficiency.
• Oversee inter-outlet transfers and coordinate distribution & delivery.
• Enforce HACCP, halal/BPOM standards, and FIFO discipline.
• Coordinate with Purchasing on material availability and quality checks.
• Collaborate with R&D on new products and scale recipes for volume.
• Lead, train, and develop the kitchen production team; manage shifts and attendance.
• Ensure equipment upkeep and a safe, compliant work environment.
• Prepare production, stock, waste, and cost reports for the Operations Manager.
• Uphold SOPs and continuously improve production workflows.

Conocimientos

Central kitchen management

Food cost / COGS control

HACCP / halal safety knowledge

Leadership & team development

Planning & organizational skills

High-volume production under deadlines

Willing to be based in North Jakarta

Descripción del empleo

About Us

Panna Hospitality Group is a fast-growing multi-brand F&B group operating several restaurant concepts across Jakarta and Tangerang — including GAISE Brunch & Bistro, 3 TIMES Bakery & Kitchen, SUTBUL Modern Korean Dining. Our Central Kitchen is the production backbone that supplies consistent quality to all outlets. We are looking for a hands‑on Central Kitchen Manager to lead and scale our production operations.

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. This role reports directly to the Operations Manager and works closely with Purchasing, Finance, and R&D.

Key Responsibilities

• 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.

Requirements

• 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.
• Detail‑oriented, disciplined, hands‑on, and able to work early/flexible hours as production requires.
• Willing to be based in North Jakarta (PIK area).

What We Offer

• Career growth opportunities within a fast‑growing multi‑brand F&B group.
• A dynamic, collaborative work environment.