Yellow Fit Kitchen
Warehouse and Logistic Manager
Skills
2 months ago
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Important information
Contract type:
Permanent
Location:
Jakarta, Indonesia
Work mode:
Onsite
Published on:
4 September 2026
What they need
Requirement / Kualifikasi :
Pengalaman min. 4–5 tahun di warehouse/logistics, dengan min. 2 tahun di level manager memimpin tim.
Pengalaman di industri makanan / FMCG / cold-chain — paham penanganan bahan segar, chiller/freezer, dan rantai dingin.
Memahami end-to-end alur warehouse (Receiving, Storage, Picking, Dispatch).
Menguasai FEFO/FIFO, receiving, putaway, picking, stock opname, dan analisis selisih stok.
Kuat di food safety & hygiene (pemahaman prinsip HACCP/GMP menjadi nilai plus besar).
Mampu mengoperasikan WMS dan Excel/spreadsheet untuk analisis data inventory & biaya (diuji saat screening).
Kemampuan manajemen tim: briefing, coaching, dan evaluasi performa berbasis KPI.
Cost & inventory oriented: mampu membaca data kebutuhan bahan, menghitung, dan mengendalikan budget/waste.
Mampu mengelola inventory turnover dan menekan slow-moving/deadstock lewat perencanaan kebutuhan (demand planning) serta koordinasi dengan Purchasing & Produksi.
Pengalaman mengelola operasi logistik/kurir last-mile dan optimasi rute/biaya kirim.
Terbiasa dengan audit QA/QC dan sistem KPI/OKR.
Sertifikasi food safety / HSE. (Nice to have)
Memiliki track record continuous improvement
Job Scope / Tanggung Jawab :
Memastikan penerimaan bahan baku akurat sesuai PO/DO
Menegakkan standar food safety (FEFO, no food exposure, no food touching floor, labeling tanggal, kebersihan area, pest control)
Penerapan kepatuhan suhu seluruh area penyimpanan (Chiller, Freezer, Dry Storage); dan proses thawing protein sesuai SOP.
Menjamin ketersediaan bahan baku produksi tanpa stock-out, akurasi picking material sesuai FEFO & Material Request, serta penyerahan bahan tepat waktu ke tim Preparation/produksi.
Mengelola operasi pengiriman: on-time delivery, manajemen kurir (idle time, mapping kurir, grooming), safety riding, kebersihan armada & container, ketepatan cut-off closing box, kelengkapan cutlery, dan pengendalian delivery cost per drop point.
Menjaga stock accuracy (khususnya protein & beras), menekan dead stock (persediaan tidak bergerak) dan waste, mengontrol over-request cost terhadap sales order
Menggunakan data inventory & WMS untuk pengambilan keputusan, mengidentifikasi pemborosan, memperbaiki proses kerja, dan melaporkan pencapaian KPI dan/atau OKR secara berkala
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