Commissary Operations Director

The Commissary Operations Director is responsible for overseeing the end-to-end operations of the commissary focused on baked goods, including cakes, pastries, and specialty desserts. The role ensures consistent product quality, efficient production flow, proper inventory management, and strict adherence to food safety and hygiene standards. This position plays a critical role in scaling production, managing a skilled baking team, and ensuring timely and accurate fulfillment of orders for multiple branches, events, or retail clients.

Key Responsibilities:

Production Oversight & Baking Operations

• Manage daily production of cakes, pastries, and other baked products, ensuring adherence to standard recipes, portioning, and presentation specifications.
• Supervise baking schedules to meet order timelines for stores, events, and special/custom orders.
• Monitor proper proofing, baking, decorating, chilling, and packaging procedures to maintain product integrity.
• Coordinate with R&D or Product Development teams for seasonal or new product rollouts.

Team Leadership & Staff Management

• Lead and supervise a team of bakers, decorators, kitchen helpers, packers, and utility staff.
• Plan staff schedules, oversee shift rotations, and ensure optimal staffing for peak production times.
• Conduct training on baking techniques, sanitation protocols, and SOP adherence.
• Foster a collaborative and quality-focused work culture.

Quality Control & Food Safety

• Ensure all baked goods meet the company's standards for taste, texture, decoration, and shelf life.
• Implement and monitor food safety protocols including HACCP, GMP, and sanitation guidelines.
• Conduct routine kitchen audits and monitor temperature logs for chillers, freezers, ovens, and work areas.
• Manage allergen labeling, cross-contamination prevention, and packaging integrity.

Inventory, Procurement & Cost Management

• Monitor raw material inventory (flour, eggs, butter, dairy, chocolate, fondant, etc.) to prevent shortages or overstocking.
• Liaise with purchasing for timely procurement and supplier coordination.
• Track usage, yield, and wastage of ingredients; implement measures to reduce waste and improve cost efficiency.
• Approve production forecasts and ensure alignment with demand projections.

Order Fulfillment & Logistics Coordination

• Ensure accurate preparation, packaging, and dispatch of products to multiple store branches or external clients.
• Coordinate closely with dispatch/logistics teams for route planning, delivery timing, and vehicle readiness.
• Resolve issues related to delivery discrepancies, breakages, or product delays.

Maintenance & Facility Oversight

• Oversee cleanliness and upkeep of baking equipment such as ovens, mixers, chillers, freezers, and decoration tools.
• Schedule preventive maintenance and repair of critical machinery to avoid production delays.
• Ensure the commissary complies with local health regulations and undergoes successful inspections.

Qualifications:

• Bachelor's degree in Food Technology, Culinary Arts, Bakery & Pastry Arts, Business Management, or a related field preferred.
• Minimum 5 years of experience in a commercial bakery or pastry commissary, with at least 2 years in a managerial/supervisory role.
• Strong technical knowledge of baking, cake decoration, chilling/freezing, and packaging of delicate pastry items.
• Experienced in managing production for multi-branch food service operations or high-volume retail.
• Familiar with quality control systems, food safety standards (HACCP, GMP), and inventory software.
• Strong leadership, planning, and communication skills.
• High attention to detail and a passion for quality and consistency.

Commissary Location:

Mandaue, Cebu