Head of Central Kitchen (F&B)

Monroe Consulting Group; Sulawesi Utara; On-site; IDR 600,000,000 - 1,000,000,000; Full time

Job summary

Monroe Consulting Group in Bitung, North Sulawesi, seeks an experienced Head of Central Kitchen to lead all central kitchen operations ensuring efficiency, safety, and on-time delivery to stores. The role requires deep expertise in large-scale food production and leadership of multi-function teams across production, warehouse, and logistics.

The ideal candidate will ensure raw material management, FIFO adherence, and compliance with HACCP, BPOM, Halal, and ISO standards while driving

Qualifications

• Bachelor's degree required in a related field such as Food Technology or Industrial Engineering.
• Minimum 8 years in central kitchen operations with at least 5 years in a managerial role.
• Strong knowledge of HACCP, BPOM, Halal, ISO and related food safety standards.
• Experience with FIFO, budget control, and cross-functional leadership.

Responsibilities

• Oversee all central kitchen operations and ensure SOP compliance.
• Enforce hygiene and sanitation standards per BPOM, Halal, HACCP, ISO.
• Manage raw material planning, storage, FIFO, and cost control.
• Lead DW scheduling, workforce development, and performance targets.
• Collaborate with other departments on menu development and process improvements.

Skills

Leadership

Strategic planning

Cross-functional collaboration

People management

Education

Bachelor's degree in Food Technology, Chemical Technology, Biology, Industrial Engineering, or related field

Tools

ERP systems

Job description

Our client is seeking an experienced and highly capable Head of Central Kitchen to lead and oversee all central kitchen operations in Bitung, North Sulawesi. This is a senior operational leadership role responsible for ensuring end-to-end food production runs efficiently, safely, and in full compliance with industry standards - from raw material management through to delivery to stores.
The ideal candidate brings deep expertise in large-scale food production, a strong command of food safety and quality standards (HACCP, BPOM, Halal, ISO), and the leadership capability to manage a multi-function team across production, warehouse, and logistics.

Key Responsibilities

Production Management

• Oversee all food raw material production activities, ensuring operations run efficiently and in full compliance with applicable Standard Operating Procedures (SOPs)
• Enforce hygiene and sanitation standards in accordance with FnB industry regulations and certifications including BPOM, Halal, HACCP, and ISO
• Ensure raw material recording, storage, and distribution systems are properly managed using a First In First Out (FIFO) system in line with SOPs

Supply & Inventory Management

• Manage raw material ordering and availability to ensure continuous production flow while minimizing waste
• Monitor and control the utilization of raw materials, utilities, and labor costs within the budget set by management
• Ensure warehouse and logistics SOPs are upheld at all times

Workforce Management

• Manage Daily Worker (DW) schedules to align with production volumes and store demands
• Ensure workforce availability and attendance meets operational requirements
• Lead, develop, and motivate the production team to consistently achieve targets

Innovation & Cross-functional Collaboration

• Collaborate with relevant departments on menu innovation and development of new product variants in line with consumer needs and market trends
• Actively contribute ideas and process improvements to support business growth

Additional Responsibilities

• Carry out additional tasks assigned by superiors within the scope of relevant competencies

Requirements

Education

• Bachelor's degree (S1) in Food Technology, Chemical Technology, Biology, Industrial Engineering, or a related field

Experience

• Minimum 8 years of experience in Central Kitchen operations
• At least 5 years in a managerial position within the food & beverage or retail industry
• Proven experience leading production, warehouse, and logistics teams
• Track record of managing shift work and delivering results at high production volumes

Technical Competencies

• Strong command of FIFO systems, HACCP, hygiene & sanitation standards, and food quality management
• Proficient in budget management and waste analysis
• Familiar with Enterprise Resource Planning (ERP) systems
• Working knowledge of BPOM, Halal, and ISO compliance requirements

Core Competencies

• Strong leadership skills - able to develop teams and drive performance toward targets
• Critical thinking and sound decision-making abilities
• High attention to detail and precision in production management
• Able to work under pressure and meet tight deadlines
• Excellent communication and cross-functional collaboration skills