Introduction
We are seeking a dynamic and results‑driven Kepala Produksi Dapur dan Pengendalian Kualitas (Head of Kitchen Production & Quality Control) to lead our Central Production unit located in Sawangan, Depok. This full‑time role operates Monday through Saturday, 08:00‑17:00, and offers an opportunity to shape the culinary output of a fast‑growing catering organization.
The ideal candidate will be a seasoned production leader (male or female) aged between 25 and 40, with a solid educational foundation (minimum SMA/SMK, preferably in Tata Boga or Food Production) and at least two years of supervisory experience in a catering or food‑service environment.
Responsibilities
- Plan, coordinate, and supervise daily production activities to ensure smooth workflow and adherence to the master production schedule.
- Monitor production output against predefined targets, adjusting resources and priorities to meet or exceed deadlines.
- Implement and enforce rigorous quality‑control procedures aligned with HACCP standards, guaranteeing that every product meets company and regulatory specifications.
- Manage raw‑material inventory, track usage, and enforce waste‑reduction practices to maximize cost efficiency.
- Allocate tasks, mentor, and evaluate the performance of production staff, fostering a culture of teamwork, accountability, and continuous improvement.
- Maintain a clean, safe, and organized work environment by overseeing sanitation protocols, equipment maintenance, and workplace safety compliance.
- Prepare and submit detailed daily production reports to the Production Manager, highlighting achievements, variances, and any operational challenges.
- Collaborate with the menu development, procurement, and logistics teams to synchronize product specifications, ingredient sourcing, and delivery schedules.
- Drive process optimisation initiatives, such as lean manufacturing techniques, to enhance throughput and reduce cycle times.
- Act as the primary point of contact during internal or external audits, providing documentation and corrective action plans as needed.
Requirements
- Education: Minimum D3/D4 in Food Technology, Culinary Arts, or a related field; SMA/SMK with a focus on Tata Boga is also acceptable.
- Work Experience: At least 2 years of supervisory or team‑lead experience in food production, preferably within the catering sector.
- Technical Skills: Strong analytical abilities, proficiency in production forecasting, ingredient costing, and HACCP compliance.
- Leadership Qualities: Demonstrated ability to motivate teams, make decisive decisions, and maintain discipline under pressure.
- Personal Traits: High degree of discipline, meticulous attention to detail, strong sense of responsibility, and the ability to thrive in a fast‑paced environment.
- Gender: Male (as specified by the client’s current policy).
- Age: 25‑40 years.
- Language: Fluent in Bahasa Indonesia; English proficiency is a plus for handling international standards documentation.
Benefits
- Competitive base salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision care.
- Meal allowances and access to on‑site cafeteria meals.
- Professional development support, including certifications in food safety and leadership training.
- Paid annual leave, sick leave, and additional holidays in accordance with Indonesian labor law.
- Transportation allowance or company‑provided shuttle service to the Sawangan facility.
- Opportunities for career advancement within a rapidly expanding catering group.
About Company
Our client operates a state‑of‑the‑art Central Production hub in Sawangan, Depok, serving a diverse portfolio of corporate, institutional, and event‑catering contracts across Greater Jakarta. Leveraging modern kitchen equipment, robust supply‑chain partnerships, and a commitment to food safety, the company delivers high‑quality, customized meals to thousands of end‑users each day.
As the catering industry in Indonesia continues to grow—driven by rising corporate demand, increased outsourcing of food services, and heightened consumer expectations for safety and taste—our client remains at the forefront by investing in technology, talent, and sustainable practices. The Head of Production will play a pivotal role in maintaining operational excellence, ensuring that every dish leaves the kitchen meeting the highest standards of flavor, hygiene, and efficiency.
Interested in this position?
Take the next step in your career and apply for this role today.
Apply Now