Job Description
Are you a seasoned operations professional with a passion for F&B excellence? Hangry, Indonesia's fast-growing multi-brand culinary company, is seeking a dynamic Production Leader for our Central Kitchen in Jakarta Barat. In this role, you will be the backbone of our culinary output, ensuring that our high standards of quality, safety, and efficiency are met across all production lines.
As our Production Leader, you will oversee daily kitchen operations, manage workflows, and lead a dedicated team to deliver consistent, delicious meals to our customers. You will play a pivotal role in optimizing production cycles and maintaining a hygienic, organized environment. If you are a natural leader who thrives in a fast-paced environment and possesses a sharp eye for detail, we want to hear from you!
Responsibilities
- Lead and supervise the daily operations of the central kitchen production team to ensure targets are met.
- Monitor and enforce strict food safety, sanitation, and hygiene standards (HACCP/GMP).
- Optimize production workflows to minimize waste and maximize throughput.
- Manage inventory levels of raw materials and ingredients, ensuring timely replenishment.
- Conduct regular quality control checks to maintain consistency in food flavor, presentation, and packaging.
- Train and mentor staff on production techniques, equipment operation, and safety protocols.
- Generate and analyze daily production reports to identify areas for operational improvement.
Qualifications
- Minimum of 2-3 years of experience in a Supervisory or Leadership role within an F&B, catering, or food manufacturing environment.
- Strong knowledge of kitchen operations, inventory management, and food safety standards.
- Proven ability to lead, motivate, and manage a diverse team of kitchen staff.
- Excellent problem-solving skills and the ability to work under pressure in a fast-paced setting.
- Strong communication skills in Indonesian; English proficiency is an added advantage.
- Willingness to work in shifts and follow the operational schedule of the central kitchen.
- Educational background in Food Science, Culinary Arts, or Hospitality Management is preferred.