Job Description
Full details about the role and requirements
Yukerja Summary
The Central Kitchen and Warehouse Manager (FnB) role at Asindo Berkat Sentosa is curated from JobStreet (category Logistik & Supply Chain). Note the work location (South Jakarta, Jakarta) before applying. Yukerja.com is not the employer — applications are handled on the official source site.
Key Responsibilities
Central Kitchen Operations
Manage daily production planning to meet outlet demand and sales forecasts.
Ensure consistent food quality, taste, and presentation according to company standards.
Monitor production efficiency, yield, and waste reduction initiatives.
Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
Coordinate with R&D and Operations for new menu launches and recipe implementation.
Oversee equipment maintenance and ensure smooth kitchen operations.
Warehouse & Inventory Management
Supervise receiving, storage, inventory control, and distribution of raw materials and finished goods.
Maintain accurate inventory records through regular stock counts and reconciliation.
Monitor inventory levels to prevent stock shortages or overstocking.
Ensure proper FIFO/FEFO implementation and storage practices.
Control inventory shrinkage, spoilage, and product losses.
Supply Chain & Distribution
Coordinate procurement and warehouse teams to ensure material availability.
Plan and monitor daily deliveries to outlets, ensuring on-time and accurate distribution.
Optimize warehouse space utilization and logistics processes.
Team Leadership
Lead, coach, and develop Central Kitchen and Warehouse teams.
Conduct performance evaluations and identify training needs.
Create work schedules and ensure adequate manpower planning.
Foster a culture of discipline, teamwork, and continuous improvement.
Cost & Performance Management
Monitor food cost, warehouse operating costs, and labor productivity.
Analyze operational KPIs and prepare regular management reports.
Identify process improvement opportunities to increase efficiency and profitability.
Ensure compliance with company SOPs and internal audit requirements.
Qualifications
Bachelor's degree in Food Technology, Hospitality, Supply Chain, Business Management, or a related field.
Minimum 5 years of experience in Central Kitchen, Food Manufacturing, or F&B Operations, with at least 2 years in a managerial role.
Strong knowledge of food safety standards (HACCP, GMP, ISO 22000 is an advantage).
Experience managing warehouse operations and inventory management systems.
Strong leadership, communication, and problem-solving skills.
Proficient in Microsoft Office and inventory/ERP systems.
Able to work in a fast-paced, multi-outlet F&B environment.