Catering Commissary Manager

5 hours ago

BuliCupang P, Philippines KITCHEN CITY Full time ₱2,700,000 - ₱3,600,000 per year

Job Description: Catering Commissary Manager

Department: Commissary Operations

Reports To: Operations Head / Commissary Head

Position Summary

The Catering Commissary Manager is responsible for overseeing all catering-related production activities within the commissary. This role ensures that all catering requests are produced accurately, completely, and on time based on specifications provided by the Catering Team. The manager oversees production planning, quality control, inventory management, food safety compliance, and coordination with internal departments to ensure seamless catering operations.

Key Responsibilities

1. Catering Production Management

· Ensure all catering orders are prepared, assembled, and dispatched on time and strictly according to the Catering Team's specifications.

· Review daily catering requests, production sheets, and menus to plan and schedule tasks effectively.

· Monitor production workflow to avoid delays, errors, and shortages.

· Verify completeness of all catering items (food, equipment, packaging) before dispatch.

2. Coordination & Communication

· Serve as the main liaison between the Commissary and Catering Teams.

· Communicate any issues, special requests, or adjustments promptly to relevant stakeholders.

· Participate in planning meetings for large events or special functions.

3. Quality Assurance & Food Safety

· Ensure compliance with company food safety standards, sanitation protocols, and HACCP guidelines.

· Conduct routine inspections of production areas, equipment, and storage.

· Monitor quality, taste, portioning, and presentation of all catering products.

4. Inventory & Cost Control

· Oversee stocks of raw materials, packaging, and catering supplies.

· Coordinate with Purchasing for timely replenishment to avoid stockouts.

· Monitor food cost, wastage, and utilization of materials in line with budget targets.

5. Team Management

· Lead, supervise, and mentor the commissary catering production team.

· Prepare staff schedules, assign tasks, and ensure adequate manpower coverage.

· Conduct coaching, performance evaluations, and skills development activities.

6. Documentation & Reporting

· Ensure accurate completion of production logs, dispatch checklists, delivery manifests, and inventory reports.

· Submit daily and weekly updates on catering production performance, challenges, and improvement plans.

Qualifications

Education

· Graduate of Hotel & Restaurant Management, Food Technology, Culinary Arts, or any related field.

· Additional training or certification in Food Safety, HACCP, or related courses is an advantage.

Work Experience

· Minimum 3–5 years of experience in commissary operations, catering production, food manufacturing, or kitchen management.

· At least 2 years in a supervisory or managerial role.

Skills & Competencies

· Strong production planning and scheduling skills.

· Excellent coordination and communication abilities.

· Knowledgeable in food safety standards and commissary best practices.

· Strong leadership and people management skills.

· Detail-oriented, organized, and able to manage multiple orders simultaneously.

· Ability to work under pressure and meet tight deadlines.

· Proficient in MS Office (Excel, Word) and production monitoring tools.

Personal Attributes

· Highly organized and systematic

· Strong sense of urgency

· Problem-solver with sound decision-making skills

· Dependable, proactive, and committed to quality

Job Type: Full-time

Pay: Php25, Php30,000.00 per month

Benefits:

  • On-site parking

Work Location: In person

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