Commissary Kitchen Head

JPSC Group Holdings INC.; Makati; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

JPSC Group Holdings Inc. is seeking a Commissary Kitchen Head to oversee the daily operations of the commissary kitchen, ensuring high-quality production and timely distribution across company branches.

You will lead a team to maintain food safety standards while controlling costs and optimizing processes in a Makati City-based facility. The role requires strong leadership, inventory management, and adherence to health regulations, with on-site work in Makati.

Qualifications

• Minimum of 5 years of relevant experience in commissary operations, kitchen management, or a similar role.
• Previous experience as a Commissary Kitchen Head, Head Chef, Kitchen Manager, or Production Supervisor is an advantage.
• Strong knowledge of large-scale food preparation, food production planning, recipe standardization, and portion control.
• Extensive understanding of inventory management, food costing, budgeting, purchasing, and waste control.
• Knowledge of food safety, sanitation, proper food storage, and applicable health regulations.
• Strong leadership and team management skills, with the ability to supervise and motivate kitchen personnel.
• Excellent organizational, problem-solving, and time management skills.
• Ability to work on-site in Makati City.

Responsibilities

• Oversee and manage the daily operations of the commissary kitchen, ensuring efficient food preparation, production, and distribution.
• Plan, organize, and supervise food production schedules based on the requirements of company branches and outlets.
• Ensure consistency in food quality, taste, portioning, presentation, and recipe standards across all branches.
• Develop, implement, and maintain standard operating procedures (SOPs) for food preparation, storage, handling, and production.
• Monitor inventory levels, raw materials, and kitchen supplies to ensure adequate stock and minimize wastage.
• Manage purchasing, ingredient requisitions, and supplier coordination to ensure the availability and quality of raw materials.
• Monitor food costs, labor costs, production expenses, and wastage to maintain operational efficiency and profitability.
• Ensure proper storage, labeling, rotation, and handling of food products in accordance with food safety and sanitation standards.
• Maintain compliance with applicable health, sanitation, and food safety regulations.
• Supervise, train, and evaluate commissary kitchen staff to maintain productivity, discipline, and performance standards.
• Coordinate with branch managers, purchasing, inventory, and operations teams to ensure timely delivery and fulfillment of food requirements.
• Conduct regular inspections of kitchen equipment, facilities, and work areas to ensure cleanliness, safety, and proper maintenance.
• Identify opportunities to improve production processes, reduce costs, minimize food waste, and enhance operational efficiency.
• Prepare production reports, inventory reports, food cost summaries, and other operational reports as required by management.

Job description

About the Role

This is an exciting opportunity to join JPSC Group Holdings Inc. as a Commissary Kitchen Head, responsible for overseeing the daily operations of the commissary kitchen, ensuring consistent food quality, efficient food production, proper inventory management, and timely distribution of food products to company branches. The successful candidate will lead the commissary team in maintaining food safety standards, controlling operational costs, and ensuring that all food preparation activities meet the company's standards.

This is a full-time position based in Makati City, Metro Manila.

What You'll Be Doing

• Oversee and manage the daily operations of the commissary kitchen, ensuring efficient food preparation, production, and distribution.

• Plan, organize, and supervise food production schedules based on the requirements of company branches and outlets.

• Ensure consistency in food quality, taste, portioning, presentation, and recipe standards across all branches.

• Develop, implement, and maintain standard operating procedures (SOPs) for food preparation, storage, handling, and production.

• Monitor inventory levels, raw materials, and kitchen supplies to ensure adequate stock and minimize wastage.

• Manage purchasing, ingredient requisitions, and supplier coordination to ensure the availability and quality of raw materials.

• Monitor food costs, labor costs, production expenses, and wastage to maintain operational efficiency and profitability.

• Ensure proper storage, labeling, rotation, and handling of food products in accordance with food safety and sanitation standards.

• Maintain compliance with applicable health, sanitation, and food safety regulations.

• Supervise, train, and evaluate commissary kitchen staff to maintain productivity, discipline, and performance standards.

• Coordinate with branch managers, purchasing, inventory, and operations teams to ensure timely delivery and fulfillment of food requirements.

• Conduct regular inspections of kitchen equipment, facilities, and work areas to ensure cleanliness, safety, and proper maintenance.

• Identify opportunities to improve production processes, reduce costs, minimize food waste, and enhance operational efficiency.

• Prepare production reports, inventory reports, food cost summaries, and other operational reports as required by management.

What We're Looking For

• Minimum of 5 years of relevant experience in commissary operations, kitchen management, food production, or a similar role, preferably in a high-volume food service or restaurant environment.

• Previous experience as a Commissary Kitchen Head, Head Chef, Kitchen Manager, or Production Supervisor is an advantage.

• Strong knowledge of large-scale food preparation, food production planning, recipe standardization, and portion control.

• Extensive understanding of inventory management, food costing, budgeting, purchasing, and waste control.

• Knowledge of food safety, sanitation, proper food storage, and applicable health regulations.

• Strong leadership and team management skills, with the ability to supervise and motivate kitchen personnel.

• Excellent organizational, problem-solving, and time management skills.

• Ability to manage multiple production requirements while meeting quality standards and delivery deadlines.

• Strong communication and coordination skills when working with different departments and company branches.

• Ability to work in a fast-paced environment and make sound operational decisions.

• Willingness to work on-site in Makati City.