Commissary Officer in Charge

The Bistro Group; Metro Manila; Presencial; PHP 700.000 - 900.000; Jornada completa

Descripción de la vacante

The Bistro Group in Metro Manila is seeking a Commissary Officer-in-Charge to oversee the commissary operations, ensuring efficient production, quality control, storage, and distribution of donuts and related products to Randy’s Donuts stores. You will supervise staff, manage inventory, and uphold food safety standards in a fast-paced bakery environment.

A Bachelor's degree in Hospitality Management or a related field and 2–3 years of supervisory food production experience are required, with

Formación

• Bachelor's degree in Hospitality Management, Food Technology, Business Administration or related field.
• 2–3 years of relevant experience in food production, commissary operations, or kitchen management.
• Experience supervising food production teams and daily operations.
• Knowledge of food safety, sanitation, inventory management and quality control procedures.

Responsabilidades

• Oversee daily commissary operations and production activities.
• Plan and monitor daily production schedules based on store requirements.
• Ensure timely preparation, packing and distribution of donuts and other products.
• Monitor inventory and control production costs to minimize waste.
• Supervise commissary personnel and ensure compliance with company standards.

Conocimientos

Leadership

Organizational skills

Communication

Problem-solving

Team supervision

Educación

Bachelor's Degree in Hospitality Management, Food Technology, Business Administration, or related field

Descripción del empleo

The Commissary Officer-in-Charge (OIC) is responsible for overseeing the overall daily operations of the commissary, ensuring the efficient preparation, production, quality control, storage, and distribution of donuts and other food products to assigned Randy’s Donuts stores.

The position ensures that all commissary activities comply with company standards, food safety and sanitation regulations, production schedules, and operational requirements. The OIC is also responsible for supervising commissary personnel, monitoring inventory, controlling production costs, and maintaining product consistency and quality.

Key Responsibilities:

1. Commissary Operations and Production Management

• Oversee the daily operations of the commissary, ensuring smooth and efficient production activities.
• Plan, organize, and monitor daily production schedules based on store requirements and demand forecasts.
• Ensure timely preparation, production, packing, and distribution of donuts and other assigned products.
• Monitor production output to ensure adequate supply and minimize product shortages and wastage.
• Ensure proper handling, storage, and distribution of raw materials and finished products.

2. Quality Control and Food Safety

• Ensure that all products meet Randy’s Donuts' quality, consistency, presentation, and freshness standards.
• Monitor compliance with food safety, sanitation, and hygiene standards.
• Conduct regular inspections of production areas, equipment, storage facilities, and finished products.
• Ensure proper implementation of food handling, cleaning, and sanitation procedures.
• Immediately address product quality issues, customer complaints, and food safety concerns.

3. Inventory and Cost Control

• Monitor inventory levels of raw materials, packaging supplies, and finished products.
• Ensure proper inventory recording, stock monitoring, and timely replenishment of supplies.
• Monitor material consumption and production costs to minimize wastage and unnecessary expenses.
• Conduct regular inventory counts and ensure proper documentation of stock movements.
• Coordinate with Purchasing and other concerned departments regarding material requirements and deliveries.

4. People Management and Supervision

• Supervise, guide, and monitor the performance of commissary personnel.
• Ensure proper manpower scheduling and assignment of daily tasks.
• Train employees on production procedures, food safety, sanitation, and company standards.
• Monitor employee attendance, productivity, and compliance with company policies.
• Promote teamwork, discipline, accountability, and a safe working environment.

5. Equipment and Facility Maintenance

• Ensure that all commissary equipment, tools, and facilities are properly maintained and in good working condition.
• Monitor the cleanliness and organization of all production and storage areas.
• Report equipment breakdowns, maintenance concerns, and facility issues for immediate action.
• Ensure proper utilization and care of company equipment and resources.

Qualifications and Requirements:

• Graduate of a Bachelor's Degree in Hospitality Management, Food Technology, Business Administration, or any related field.
• Proven experience in a café, bakery, restaurant, or similar food and beverage retail industry.
• At least 2–3 years of relevant experience in food production, commissary operations, or kitchen management.
• Preferably with experience in supervising food production teams and managing daily operations.
• Knowledgeable in food safety, sanitation, inventory management, and quality control procedures.
• Strong leadership, organizational, and problem-solving skills.
• Good communication and coordination skills.
• Ability to manage multiple priorities and work in a fast-paced environment.