Production Supervisor (Commissary)

My Lokal Kitchen Food Ventures Corporation; Philippines; On-site; PHP 614,000 - 837,000; Full time

Job summary

My Lokal Kitchen Food Ventures Corporation seeks an experienced supervisor for the commissary to oversee daily shifts across hot/cold lines and bakery. You will enforce recipes, portions, and presentation, while ensuring HACCP/GMP compliance and proper temperature logs for cooking, cooling, and baking.

Responsibilities include inventory control with FIFO, waste reduction strategies, and maintenance of ovens, mixers, kettles and packaging machinery.

Qualifications

• Degree in Food Technology or related field.
• 3 years of supervisory experience in restaurant commissary.
• Working knowledge of culinary techniques and baking processes.
• Valid Food Safety Manager certification (e.g., ServSafe) preferred.
• Strong leadership and time management in a fast-paced, multi-temperature environment.

Responsibilities

• Direct daily shifts for hot/cold culinary lines and bakery section.
• Enforce standardized recipes, portion controls, and presentation standards for all restaurant and baked goods.
• Monitor HACCP, GMP, and local sanitation laws, ensuring temperature logs for cooking, cooling, and baking.
• Track raw ingredient usage, FIFO stock rotation, and waste minimization strategies.
• Ensure proper operation, cleaning, and preventive maintenance of ovens, mixers, kettles, and packaging machinery.
• Verify daily order fulfillment and secure packaging for safe transit to restaurant branches.

Skills

Culinary techniques

Baking processes

Leadership

Time management

Education

Food Technology degree

Food Safety Manager certification (ServSafe)

Job description

KEY RESPONSIBILITIES:

• Production Oversight: Direct daily shifts for both the hot/cold culinary lines and the bakery section.
• Quality & Consistency: Enforce strict adherence to standardized recipes, portion controls, and presentation standards for all restaurant and baked goods.
• Food Safety Compliance: Monitor and enforce HACCP, GMP, and local sanitation laws, ensuring correct temperature logs for cooking, cooling, and baking.
• Inventory & Waste Control: Track raw ingredient usage, manage stock rotation (FIFO), and implement strategies to minimize food and batch waste.
• Equipment Maintenance: Ensure proper operation, cleaning, and preventive maintenance of industrial ovens, mixers, kettles, and packaging machinery.
• Logistics Coordination: Verify daily order fulfillment and secure packaging for safe transit to restaurant branches.

QUALIFICATIONS:

• Education: Degree in Food Technology, or related field.
• Experience: 3 years of supervisory experience in restaurant commissary
• Technical Skills: working knowledge of both culinary techniques and baking processes
• Certifications: Valid Food Safety Manager certification (e.g., ServSafe) is highly preferred.
• Attributes: Strong leadership, excellent time management, and the ability to work in a fast-paced, multi-temperature environment.