Title: Commissary Head  

Reports to: Research & Development Head  

• Job Overview: The Commissary Head is responsible for overseeing the overall operations of the commissary, ensuring efficiency, quality control, and compliance with food safety standards. This role involves supervising staff, managing inventory, coordinating production schedules, and maintaining cost-effective operations while ensuring that all commissary outputs meet company standards. 

Responsibilities & Duties: 

• Oversee Commissary Operations: Manage all aspects of commissary production, including food preparation, packaging, and distribution, ensuring that all products meet company standards and customer 
• requirements. 
• Ensure Food Safety and Sanitation Compliance: Implement and monitor adherence to food safety standards, hygiene protocols, and regulatory health guidelines to maintain a safe and clean working 
• environment. 
• Develop and Implement Production Schedules: Plan and coordinate production schedules based on order volumes and demand forecasts, ensuring timely delivery to branches and customers without compromising 
• quality. 
• Inventory and Supply Chain Management: Monitor stock levels of raw materials, packaging, and finished goods, ensuring efficient inventory control and timely replenishment to prevent shortages or overstocking. 
• Cost Control and Waste Management: Implement strategies to minimize food waste, optimize ingredient usage, and maintain cost efficiency while upholding product quality and consistency. 
• Staff Supervision and Training: Lead, train, and mentor commissary staff, ensuring proper delegation of tasks, adherence to procedures, and continuous skill development to enhance productivity. 
• Standardization of Recipes and Quality Assurance: Ensure that all products adhere to standardized recipes, portion control, and presentation guidelines to maintain consistent quality and taste across all 
• locations. 
• Conduct Quality Control Inspections: Perform routine checks on raw materials, work-in-progress, and finished goods to ensure that all items meet company quality standards before distribution. 
• Coordinate with Other Departments: Collaborate with procurement, logistics, and branch operations teams to streamline supply chain processes, resolve operational issues, and enhance overall efficiency. 
• Maintain Accurate Records and Reports: Keep detailed documentation of production outputs, inventory movements, staff attendance, and operational costs to aid in decision-making and process improvements. 
• Address Operational Issues and Troubleshooting: Identify and resolve production or equipment-related issues promptly to avoid disruptions and maintain smooth workflow. 
• Ensure Workplace Safety: Implement safety measures and enforce compliance with occupational health and safety regulations to protect employees and prevent workplace hazards. 
• Monitor Equipment Maintenance: Ensure that all commissary equipment and machinery are well maintained, scheduling routine maintenance and coordinating repairs when necessary. 
• Product Research and Development Support: Assist in developing new menu items or improving existing products by providing insights based on operational feasibility and efficiency.

• Willing to commute or relocate to near the branch?
• How old are you? 
• What cuisines do you have experience with?

Do you have complete requirements such as:

• SSS E1/E4/E6
• PagIbig MDF/ID
• PhilHealth MDR/ID 
• TIN ID/1902 Form/1904 Form/1905 Form 
• 2x2 ID Picture (4pcs) and 1x1 ID picture (2pcs)
• NBI/Police Clearance
• Physical Examination (Stool, X-ray, Urinalysis Test, and Drug Test)
• Health Certificate