Central Kitchen Manager

About the role

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.

About you

• 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 North Jakarta (PIK area).

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.

Benefits

• Competitive salary

• BPJS Kesehatan & BPJS Ketenagakerjaan.

• Career growth opportunities within a fast-growing multi-brand F&B group.

• A dynamic, collaborative work environment.