Meet Our Team

CENTRAL KITCHEN ISMAYA

 Meet Our Team
CENTRAL KITCHEN ISMAYA

IRWAN SETIAWAN TEGUH ARI WIDODO

PRODUCTION MANAGER BAGUS H. SANTOSA FACILITY MANAGER FRISA YUNOP
QC/QA MANAGER ORDER TAKING MANAGER

PIERS CHANDLER
HEAD OF CK

ASEP ANDI ROY WILLA

TANIA RAMANSYAH PPIC MANAGER ASRI SECURITY MANAGER
WAREHOUSE MANAGER PI MANAGER
 PRODUCTION
Planning, executing, and monitoring
substantial-scale production processes for
WIP to outlets, also maintain the product
quality in according to standards.

CHEF IRWAN
PRODUCTION MANAGER
WAREHOUSE

PAK RAMA
WAREHOUSE MANAGER

Manage all items that include (WIP, Dry Good,

Frozen and chill RM, packaging) need for whole
operation outlets.
Handling items at receiving, warehousing storage
and dispatch for outlets also for internal
production use.
QUALITY CONTROL

BAGUS HADI SANTOSA

QC/QA MANAGER

Maintaining, implementing, and monitoring the product

quality and safety system, that includes receiving,
warehousing storage, production processes, packaging, as
well as ensuring product safety during shipment.
Assisting RnD also Production on Trial new recipe.
FACILITY & ENGINERING

Maintenance, oversight, repair, and emergency

handling of the entire central kitchen area, such as
buildings, machinery, vehicles, and other facilities
to support the smooth operation at central kitchen

PAK ARI
FACILITY MANAGER
 SALES ORDER & PPIC
Receive Purchase Request from outlet to
central kitchen, also maintain smooth
communication in between.
Data input from Ordering, Receiving and
update production result as well as maintain
administration.
BU ICHA PAK ANDI
SALES ORDER MANAGER
PPIC MANAGER
PRODUCT IMPROVEMENT

BU ASRI
PI MANAGER
Analyze, development and acquisition of work-in-progress
(WIP) from outlets to be produced on a substantial scale in
the central kitchen.
Additionally, simplifying the production process while
maintaining product quality, waste, yield.
SECURITY

PAK ROY
SECURITY MANAGER

Maintain the assurance and regulation

throughout the central kitchen area, as well as
assist other departments within the central
kitchen (warehouse, facility, GA)
HOW WE CREATE THE GOOD LIFE
HOW WE CREATE THE GOOD FOOD
1. RECEIVING PROCESS
HOW WE CREATE THE GOOD FOOD
2. STORAGE AT WAREHOUSE
HOW WE CREATE THE GOOD FOOD
3. SCALLING FOR PRODUCTION
HOW WE CREATE THE GOOD FOOD
4. PRODUCTION PROCESS
HOW WE CREATE THE GOOD FOOD
5. QUALITY CHECK
HOW WE CREATE THE GOOD FOOD
6. PACKAGING PROCESS
HOW WE CREATE THE GOOD FOOD
6. FINISH GOODS STORAGE
HOW WE CREATE THE GOOD FOOD
7. PICKING AND CHECKING
HOW WE CREATE THE GOOD FOOD
8. LOADING OUT AND DELIVERY
 CENTRAL KITCHEN – ROLES AND BENEFITS
VISION:
To achieve targets set in line with the Group CEO’s 80:20 initiative which aspires to greatly increase efficiency at
outlet level by reducing recipe complexity of ‘Champion Items’, as well utilizing the equipment and technology
available tomaximize savings through manning reduction, outlet kitchen footprints and reducing inventory levels.

MISSION:
To fulfil ISMAYA’s and LEGIT’s outlet requirements with a product that is consistent in terms of both quality and
safety whilst working together with the various operational teams to better understand and adapt to their current
and future requirements.

Some of the key advantages of ‘Centralized Production are as follows:

Cost Efficiency:
1. Economies of Scale: Allows for bulk purchasing of ingredients, reducing costs due to economies of scale
and enables lower inventory to be held at outlet level (for items with MOQ’s), freeing up company cash flow
2. Reduced Labour Costs: Streamlining operations in a central kitchen can lead to more efficient staffing
and labour utilization, potentially reducing labour costs.

PRIVATE AND
 CENTRAL KITCHEN – ROLES AND BENEFITS

Quality Control:
1. Consistency: A controlled environment is provided where recipes and cooking processes can be
standardized, ensuring consistent food quality across multiple locations.
2. Enhanced Food Safety: Better equipped control over food safety standards, hygiene practices, and
overall quality assurance programs.
3. Controlled Environment: Controlled and monitored environment, minimizing the risk of contamination
and ensuring compliance with food safety regulations.
4. Regular Audits: Subjected to regular internal audits and inspections, ensuring continuous adherence to
the highest food safety standards.
Operational Efficiency:
1. Specialized Equipment: Equipped with specialized equipment and tools to optimize efficiency in various
stages of batch food preparation.
2. Workflow Optimization: Streamlined production processes leading to improved workflow and faster
production times.

PRIVATE AND
 CENTRAL KITCHEN – ROLES AND BENEFITS
Flexibility and Adaptability:
1. Menu Innovation: Centralized kitchens are well-suited for testing and implementing new menu items
or seasonal offerings, providing flexibility and adaptability to changing market demands.
2. Scalability: Production can be easily scaled to meet increased demand or expand operations to new
locations.
Logistical Advantages:
1. Distribution Efficiency: Centralized production facilitates more efficient distribution of food
products to multiple outlets, reducing transportation costs and improving overall logistics.
2. Inventory Management: Centralized kitchens can implement advanced inventory management
systems, reducing waste through better control of ingredient usage.
Enhanced Food Safety:
1. Controlled Environment: Central kitchens provide a controlled and monitored environment,
minimizing the risk of contamination and ensuring compliance with food safety regulations.
2. Regular Audits: Centralized facilities are often subject to regular audits and inspections, ensuring
continuous adherence to the highest food safety standards.

PRIVATE AND
 CENTRAL KITCHEN – ROLES AND BENEFITS
Consistent Brand Image:
1. Brand Standardization: For franchises or chain restaurants, central kitchens contribute to maintaining a
consistent brand image and food quality across all locations.
2. Uniform Experience: Customers can expect a uniform dining experience, as the same recipes and quality
standards are applied across the brand.
Employee Training and Development:
1. Standardized Training: Centralized kitchens allow for standardized training programs, ensuring
that all staff members are well-versed in food safety practices, culinary techniques, and brand
standards.
2. Specialized Roles: Employees can specialize in specific roles, leading to increased expertise
and efficiency.
Waste Reduction:
1. Optimized Production: Centralized kitchens can optimize production processes to minimize
waste, as ingredients can be precisely measured and utilized based on demand.
2. Inventory Control: Improved inventory management helps in reducing overstock and the
likelihood of perishable items going to waste.
Catering and Events:
1. Large-scale Production: Centralized kitchens are well-equipped to handle large-scale catering
orders and events, providing an additional revenue stream for the business.

PRIVATE AND
PRIVATE AND CONFIDENTIAL
 CENTRAL KITCHEN – ROLES AND BENEFITS
Logistical Advantages:
1. Distribution Efficiency: Facilitate more efficient distribution of food products to multiple
outlets, reducing transportation costs and improving overall logistics.
2. Inventory Management: Ability to implement advanced inventory management systems,
reducing waste through better control of ingredient usage.
Consistent Brand Image:
1. Brand Standardization: For our restaurant operations, we are able contribute to maintaining a
consistent brand image and food quality across all locations.
2. Uniform Experience: Customers can expect a uniform dining experience, as the same recipes
and quality standards are applied across the brand.
Employee Training and Development:
1. Standardized Training: Centralized kitchens allow for standardized training programs,
ensuring that all staff members are well-versed in food safety practices, culinary techniques,
and brand standards.
2. Specialized Roles: Our team can offer specialization in specific roles, leading to increased
expertise and efficiency.

PRIVATE AND
 CENTRAL KITCHEN – ROLES AND BENEFITS
Waste Reduction:
1. Optimized Production: With optimal production processes to minimize waste,
ingredients can be precisely measured and utilized based on demand. Trimming can
be utilized in other sub recipes or developed into new menu items.
2. Inventory Control: Improved inventory management helps in reducing overstock
and the likelihood of perishable items going to waste.
3. Increased Shelf Life: Due to the type of equipment in use we can offer extended
shelf life on our products through methods such as pasteurization, vacuum sealing
and gas flushing techniques.
Catering and Events:
1. Large-scale Production: Well-equipped to handle large-scale catering orders and
events, providing an additional revenue streams for the business.

PRIVATE AND
OUR OUTLET
Thank
you