Junior Lead Central Kitchen  

Oversee and manage all Hot Kitchen operations at Pegangsaan to ensure smooth, efficient daily production.

Maintain strict control over production schedules, workflow, and output quality.

• Ensure full adherence to food safety, hygiene, and quality standards in all kitchen processes.
• Monitor inventory accuracy and optimize the use of raw materials and ingredients.
• Coordinate effectively with supporting departments (QA/QC, PPIC, Inventory, Maintenance, Supply Chain, etc.).
• Collaborate with R&D to support new menu development and continuous product improvement.
• Drive process optimization and operational improvement initiatives within the central kitchen.
• Ensure production fulfillment according to schedules and demand plans.
• Actively supervise and guide the kitchen team in daily activities, maintaining discipline, teamwork, and productivity.
• Communicate effectively with Hub Kitchens regarding production plans, delivery schedules, and menu updates.
• Identify and resolve potential production bottlenecks or issues promptly.

• Bachelor’s degree in Culinary Arts, Food Technology, Hospitality Management, or a related field.
• 3–5 years of experience in central kitchen operations (production and inventory management).
• Prior experience as Assistant Manager or Team Leader managing a central kitchen team.
• Solid understanding of food production processes, kitchen operations, and food safety standards.
• Background in culinary or hospitality industry preferred; semi-chef experience is a plus.
• Strong coordination and communication skills with cross-functional teams.
• Highly hands-on, detail-oriented, and proactive in managing daily kitchen operations.
• Demonstrates a nurturing and supportive leadership style that motivates team members while maintaining discipline.
• Willing to be placed in Kelapa Gading – Pegangsaan 2 area.