1. Operations Management

• Supervise day-to-day commissary activities and food production
• Develop and implement standard operating procedures (SOPs)
• Monitor timelines and output to ensure timely delivery to branches

2. Inventory & Supply Management

• Oversee inventory levels of raw materials, packaging, and finished goods
• Coordinate with Purchasing Officer for supply orders
• Ensure accuracy in stock receiving, issuance, and recordkeeping

3. Quality & Food Safety

• Ensure all production complies with food safety standards
• Conduct regular inspections of cleanliness, equipment, and food handling
• Monitor compliance with sanitation and health protocols

4. People Management

• Supervise and schedule commissary staff (e.g., stockmen, production crew, drivers)
• Provide training, coaching, and performance evaluation
• Promote teamwork and discipline within the department

5. Coordination & Reporting

• Liaise with branches regarding orders, deliveries, and feedback
• Generate reports on inventory, wastage, and production output
• Coordinate with HR and Management regarding hiring, promotions, and concerns

• Bachelor's Degree in Hotel and Restaurant Management, Business Administration, Food Technology, Supply Chain Management, or any related course.
• Culinary training or food safety certification is an advantage

Work Experience:

• At least 3–5 years of experience in commissary operations, food production, or supply chain management.
• Preferably with supervisory or managerial experience in a food manufacturing, restaurant, or catering company.

Skills and Competencies:

• Strong knowledge of inventory management, food safety standards, and kitchen operations.
• Excellent leadership and team management skills.
• Strong organizational and time-management abilities.
• Ability to work under pressure and in fast-paced environments.
• Proficient in using inventory or POS systems, Excel, and reporting tools.
• Good communication and interpersonal skills.
• Analytical and problem-solving mindset.

Other Requirements:

• Physically fit and able to oversee production floor operations.
• Willing to work flexible hours, including weekends or holidays if needed.
• Strong commitment to cleanliness, safety, and quality control.
• Trustworthy, detail-oriented, and results-driven.