Commissary Head Chef

Sangkap Food Services; Manila; On-site; PHP 600,000 - 900,000; Full time

Job summary

Sangkap Food Services is seeking a seasoned kitchen operations lead to plan, organize, and supervise the daily commissary kitchen for large-scale production. You will oversee bulk cooking, ensure quality, safety, and presentation across all outlets.

You will develop standardized recipes and production schedules, manage inventory with FIFO, and train staff to maintain productivity and adherence to company standards while ensuring compliance with food safety and HACCP guidelines.

Responsibilities

• Plan, organize, and supervise daily commissary kitchen operations for large-scale food production.
• Develop standardized recipes and production schedules to ensure consistency across all outlets.
• Manage bulk cooking processes while maintaining food quality, safety, and presentation.
• Control food costs by maximizing ingredient utilization, minimizing waste, and sourcing cost-efficient alternatives without compromising quality.
• Monitor inventory levels, purchasing, and stock rotation using FIFO principles.
• Train, supervise, and evaluate kitchen staff to ensure productivity and adherence to company standards.
• Ensure compliance with food safety, sanitation, and HACCP guidelines.
• Coordinate with operations and purchasing teams to meet production demands and delivery schedules.
• Monitor equipment maintenance and ensure the commissary operates efficiently.
• Prepare production, inventory, and food cost reports for management.

Job description

• Plan, organize, and supervise daily commissary kitchen operations for large-scale food production.

• Develop standardized recipes and production schedules to ensure consistency across all outlets.

• Manage bulk cooking processes while maintaining food quality, safety, and presentation.

• Control food costs by maximizing ingredient utilization, minimizing waste, and sourcing cost-efficient alternatives without compromising quality.

• Monitor inventory levels, purchasing, and stock rotation using FIFO principles.

• Train, supervise, and evaluate kitchen staff to ensure productivity and adherence to company standards.

• Ensure compliance with food safety, sanitation, and HACCP guidelines.

• Coordinate with operations and purchasing teams to meet production demands and delivery schedules.

• Monitor equipment maintenance and ensure the commissary operates efficiently.

• Prepare production, inventory, and food cost reports for management.