Commissary Manager

Gastroprime Ventures Corp.; Quezon City; On-site; PHP 446,400 - 669,600; Full time

Job summary

A food production company located in Metro Manila is looking for a talented Commissary Manager to oversee daily operations. Candidates should possess a Bachelor’s degree in Food Technology or related fields and have 2-3 years of relevant experience. The role involves managing staff scheduling, ensuring food quality, and monitoring inventory. Strong leadership and knowledge of food safety standards are essential. This position offers an opportunity to thrive in a fast-paced environment.

Qualifications

• Bachelor’s degree in Food Technology, Culinary Arts, Hospitality or related field required.
• 2-3 years of experience in commissary, kitchen, or food production management.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Manage daily commissary operations and staff scheduling.
• Ensure food quality, consistency, and portion control.
• Oversee inventory, purchasing, and stock rotation (FIFO).
• Monitor production planning and timely delivery to outlets.
• Enforce food safety, sanitation, and company standards.
• Control costs, minimize waste, and track commissary expenses.
• Coordinate with store managers and central office teams.
• Prepare reports on production, inventory, and performance.

Skills

Food safety knowledge

Leadership skills

Organizational skills

Problem-solving skills

Ability to work in a fast-paced environment

Education

Bachelor’s degree in Food Technology, Culinary Arts, Hospitality or related field

Job description

• Manage daily commissary operations and staff scheduling
• Ensure food quality, consistency, and portion control
• Oversee inventory, purchasing, and stock rotation (FIFO)
• Monitor production planning and timely delivery to outlets
• Enforce food safety, sanitation, and company standards
• Control costs, minimize waste, and track commissary expenses
• Coordinate with store managers and central office teams
• Prepare reports on production, inventory, and performance

Qualifications:

• Bachelor’s degree in Food Technology, Culinary Arts, Hospitality, or related field
• At least 2–3 years experience in commissary, kitchen, or food production management
• Strong knowledge of food safety and sanitation standards
• Good leadership, organizational, and problem-solving skills
• Ability to work in a fast-paced, high-volume environment