Commissary Supervisor (F&B Industry)

Miguel and Maria Food Solutions and Services Inc.; Metro Manila; Vor Ort; PHP 420.000 - 780.000; Vollzeit

Benefits dieser Stelle

Employee discount

Flextime

Free on-site parking

Paid training

Promotion opportunities

Staff meals

Zusammenfassung

Miguel and Maria Food Solutions and Services Inc. is seeking a Commissary Supervisor to lead the daily operations of the Miguel & Maria Commissary.

You will manage production planning, inventory, food safety, cost control, and manpower, coordinating with branches and support departments to ensure on-time, quality outputs. You will support new product development, efficiency efforts, and future leaders, while driving continuous improvement and strong internal controls.

Qualifikationen

• Bachelor's degree in a related field is preferred.
• 3-5+ years supervisory or managerial experience in commissary/central kitchen.
• Strong knowledge of food production, inventory control, food safety, HACCP, GMP.
• Experience in production planning, forecasting, scheduling, cost control, wastage monitoring.
• Strong leadership and people-management skills.
• Good problem-solving, decision-making, and communication abilities.
• Willingness to work early shifts, weekends, and holidays.

Aufgaben

• Oversee daily commissary operations, including receiving, preparation, production, packing, storage, and dispatch.
• Prepare and monitor production schedules based on branch requirements, forecasts, and promotions.
• Ensure branch orders are complete, accurate, and delivered on time.
• Monitor capacity, identify bottlenecks, and recommend manpower/equipment/process improvements.
• Ensure equipment cleanliness, maintenance, and repairs.
• Maintain compliance with recipes, procedures, quality standards, and food safety.
• Collaborate with Corporate Chef and R&D Chef on product development and costing.
• Provide input on feasibility, ingredient availability, and production capacity.
• Lead product trials, trials, and translation of new products into standardized recipes.
• Investigate defects, quality concerns, variances, and implement corrective actions.
• Enforce food safety, sanitation, HACCP, GMP, SOPs, and government requirements.
• Conduct inspections of production areas, hygiene, temperature control, and sanitation.
• Monitor inventory levels of raw materials, packaging, and finished goods.
• Minimize waste, overproduction, and variances; monitor yield and productivity.
• Coordinate with Purchasing on material requirements and supplier performance.
• Prepare management reports analyzing trends, root causes, and corrective actions.

Kenntnisse

Leadership

People management

Communication

Problem solving

Organizational skills

Analytical skills

Ausbildung

Bachelor's degree in Culinary Arts or related field

Jobbeschreibung

About the role

The Commissary Supervisor will lead the overall management and daily operations of the Miguel & Maria Commissary, ensuring food products, raw materials, and supplies are produced, prepared, stored, and dispatched on time, in the correct quantity, at the required quality, and within approved costs. This role oversees commissary operations, production planning, inventory, food safety, manpower, equipment, cost control, capacity planning, and coordination with branches and support departments. The position also supports new product development, production efficiency, business continuity, and the development of future team leaders. Benefits include employee discount, flextime, free and on-site parking, paid training, promotion opportunities, and staff meals.

Key responsibilities

• Oversee daily commissary operations, including receiving, preparation, production, packing, storage, and dispatch.
• Prepare and monitor production schedules based on branch requirements, forecasts, historical consumption, promotions, events, seasonality, and new product launches.
• Ensure branch orders are complete, accurate, and delivered on time.
• Monitor production capacity and utilization, identify bottlenecks, and recommend additional manpower, shifts, equipment, or process improvements when required.
• Ensure proper use, cleanliness, and maintenance of commissary equipment and coordinate repairs and preventive maintenance.
• Maintain compliance with standardized recipes, portioning, production procedures, work instructions, quality standards, and food safety requirements.
• Work with the Corporate Chef and R&D Chef on product development, testing, costing, standardization, and menu implementation.
• Provide operational input on recipe feasibility, ingredient availability, production capacity, manpower, equipment, food cost, yield, and scalability.
• Assist with product trials, test production, menu rollouts, and the translation of new products into standardized recipes, specifications, procedures, and work instructions.
• Investigate production defects, quality complaints, branch concerns, variances, and improvement opportunities, and implement corrective actions.
• Ensure strict implementation of food safety, sanitation, hygiene, HACCP, GMP, company SOPs, and applicable government requirements.
• Conduct inspections of production and storage areas, equipment, employee hygiene, temperature control, food handling, and sanitation practices.
• Monitor raw materials, packaging materials, finished products, and other supplies while maintaining appropriate inventory levels.
• Minimize waste, spoilage, overproduction, rework, rejects, production losses, and inventory variances.
• Monitor actual usage against standard usage and actual yield against standard yield, investigate significant variances, and measure productivity such as output per labour hour.
• Coordinate with Purchasing on material requirements, replenishment, supplier performance, raw material quality, rejection rates, and specification compliance.
• Maintain accurate documentation for receiving, issuance, production usage, wastage, adjustments, returns, transfers, reconciliation, and dispatch.
• Monitor commissary controllable expenses against budget, including food and material costs, labour, overtime, utilities, repairs, packaging, and other operating costs.
• Explain cost variances and implement cost-saving measures without compromising food quality or safety.
• Lead, supervise, coach, train, and develop the commissary team.
• Prepare manpower schedules, assign duties, ensure effective deployment, and monitor attendance, productivity, discipline, and performance.
• Identify staffing requirements, recommend adjustments, establish cross-training and multi-skilling, and develop Station Team Leaders as future supervisors or managers.
• Coordinate with Branch Managers, Operations, Purchasing, R&D, Finance, and HR to fulfil branch requirements and resolve concerns regarding quantity, quality, delivery, and product availability.
• Strengthen internal controls and accountability across commissary activities.
• Establish batch traceability and product recall procedures and maintain contingency plans for equipment breakdown, power interruption, manpower shortage, and supply disruption.
• Prepare management reports that analyse trends and variances, identify root causes, recommend corrective actions, assign accountability, and monitor actions through to closure.

What we're looking for

• Bachelor's degree in Culinary Arts, Food Technology, Business Management, Hospitality Management, or a related field is preferred.
• At least 3-5 years of supervisory or managerial experience in a commissary, central kitchen, restaurant, food manufacturing, or food production environment.
• Strong knowledge of food production, inventory control, food safety, sanitation, HACCP, and GMP.
• Experience in production planning, demand forecasting, manpower scheduling, cost control, wastage monitoring, and inventory management.
• Strong leadership and people-management skills, with the ability to coach and develop team members.
• Good problem-solving, decision-making, organisational, analytical, and communication skills.
• Ability to work effectively in a fast-paced food production environment.
• Willingness to work early shifts, weekends, and holidays as required.