Commissary Operations Lead — Food Safety & Quality

ETS Consulting, Inc.; Tagaytay; On-site; PHP 500,000 - 900,000; Full time

Job summary

ETS Consulting, Inc. client in the fine-dining industry is seeking an Assistant Commissary Head based in Tagaytay City to help manage commissary operations, production, and quality control.

The role emphasizes food safety compliance, inventory control, yield management, and continuous improvement to support growth and operational excellence. A Bachelor's in Food Technology or related field and at least 3 years in commissary/central kitchen settings are preferred.

Qualifications

• Bachelor's or higher in Food Technology, Food Science, Nutrition, Industrial Engineering, or related field.
• At least 3 years of experience in commissary, food manufacturing, or central kitchen operations.
• Knowledge of HACCP, GMP, food safety standards, and quality assurance systems.
• Strong analytical, organizational, and leadership skills.
• Proficient in production planning, inventory management, and process improvement.

Responsibilities

• Oversee daily commissary production and operations.
• Monitor product quality, food safety, and sanitation compliance.
• Support production planning, inventory control, and yield management.
• Assist in product standardization, recipe implementation, and shelf-life studies.
• Conduct quality checks and recommend corrective actions.
• Coordinate with Procurement, Operations, and Store Teams to ensure supply continuity.
• Support process improvements to enhance productivity and reduce waste.
• Prepare operational reports and monitor KPIs.

Skills

HACCP

GMP

Food Safety

Analytical Skills

Leadership

Education

Bachelor's degree in Food Technology / related field

Job description

ETS Consulting, Inc. client in the fine-dining industry is seeking an Assistant Commissary Head based in Tagaytay City to help manage commissary operations, production, and quality control.

The role emphasizes food safety compliance, inventory control, yield management, and continuous improvement to support growth and operational excellence. A Bachelor's in Food Technology or related field and at least 3 years in commissary/central kitchen settings are preferred.