Qualifications

1. Bachelor’s Degree (S1) in Food Technology, Food Science, Industrial Engineering, Hospitality Management or a related field.

2. Min. 5 years of experience in Central Kitchen operations or large-scale F&B manufacturing, including leadership experience.

3. Strong knowledge of food production processes, production planning, food safety, Quality Control (QC) and Quality Assurance (QA) standards.

4. Proven leadership, problem-solving, communication and decision-making abilities.

5. Experienced in developing, implementing and improving SOPs and operational systems.

6. Strong analytical skills and the ability to manage both strategic planning and day-to-day operations to achieve quality and efficiency targets.

Responsibilities

1. Lead and manage all Central Kitchen operations to achieve quality, productivity and efficiency targets.

2. Ensure product consistency, food safety compliance and adherence to company...