Commissary Supervisor

Job Summary:

The Commissary Supervisor is responsible for overseeing the daily operations of the commissary, ensuring efficient food production, accurate forecasting of inventory and demand, and the development and implementation of streamlined processes. This role plays a key part in supporting multiple branches/outlets, maintaining quality standards, managing costs, and enhancing overall operational efficiency.

Key Responsibilities: Operations Management:

• Oversee daily commissary operations including food preparation, packaging, storage, and distribution.
• Ensure all food safety, sanitation, and hygiene standards are strictly followed.
• Coordinate production schedules to meet outlet requirements and delivery timelines.
• Manage kitchen and support staff; schedule shifts and assign tasks based on operational needs.

Forecasting & Inventory Management:

• Analyze historical sales data, upcoming promotions, and market trends to forecast production and inventory needs.
• Develop and maintain systems for demand planning to reduce waste and control food costs.
• Monitor inventory levels and ensure timely ordering of raw materials and supplies.
• Conduct regular stock audits and implement corrective actions as needed.

Process Development & Optimization:

• Build, document, and implement SOPs (Standard Operating Procedures) for all commissary processes including receiving, storage, production, quality control, and dispatch.
• Continuously evaluate and improve workflow and operational efficiency.
• Introduce tools or systems for tracking production performance and inventory accuracy.
• Lead cost-reduction initiatives through process improvement and waste minimization.

Team Leadership & Training:

• Develop commissary staff in collaboration with HR.
• Conduct regular performance evaluations and provide coaching for improvement.
• Foster a positive, productive, and disciplined work environment.

Reporting & Compliance:

• Generate and present regular reports on production performance, inventory levels, waste percentages, and other KPIs.
• Ensure compliance with company policies, government regulations, and industry standards.
• Coordinate with finance for budget tracking and cost management.

Qualifications:

• Bachelor's degree in Food Technology, Business Management, Culinary Arts, Industrial Engineering or a related field.
• Minimum of 3–5 years of experience in a commissary, central kitchen, or food production facility, with at least 2 years in a supervisory or managerial role.
• Strong skills in demand forecasting, inventory management, and process development.
• Knowledge of HACCP, food safety regulations, and kitchen operations.
• Proficiency in using ERP systems or production management tools.
• Excellent leadership, organizational, and communication skills.

Skills and Competencies:

• Leadership: Ability to lead and motivate a team to achieve operational goals.
• Attention to Detail: Ensuring accuracy in food production, inventory management, and quality control.
• Communication: Excellent verbal and written communication skills for collaboration across departments.
• Time Management: Ability to prioritize tasks and manage time effectively to meet deadlines.
• Problem-Solving: Quickly resolve issues related to production, staffing, or inventory shortages.

Working Conditions:

• The position requires work in a kitchen/production facility, with exposure to heat, cold, and noise

Job Types: Full-time, Permanent

Pay: Php21, Php23,000.00 per month

Benefits:

• Company Christmas gift
• Company events
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Work Location: In person