Commissary Staff

I. BASIC FUNCTION

The University Food Service Commissary Production Staff plays a crucial role in the preparation and production of food items in a central kitchen or commissary. This team is responsible for preparing ingredients, cooking food, assembling meals, and ensuring that all food products meet the company's quality, safety, and regulatory standards. This role involves both manual labor and the use of kitchen equipment, while adhering to strict hygiene and sanitation standards.

II. SPECIFIC FUNCTIONS

1. Food Preparation:

• Assists in the preparation of ingredients for large-scale production.
• Follows standardized recipes and production processes to ensure food quality and consistency.
• Measures, cuts, chops, and mixes ingredients as per recipe requirements.
• Prepares raw materials (e.g., vegetables, proteins, grains) in an efficient and hygienic manner.

2. Cooking and Baking:

• Operates kitchen equipment such as ovens, stoves, fryers, grills, and other production machinery to cook, bake, fry, or steam food items.
• Monitors cooking times and temperatures to ensure food safety and quality.
• Adjusts cooking techniques or equipment settings based on batch sizes or specific food requirements.

3. Assembly and Packaging:

• Assembles meals and food products according to company standards and customer orders.
• Portions food into correct sizes for distribution or packaging.
• Ensures all food items are properly labeled and stored, including date and time stamps.
• Packages and seals food products for delivery, ensuring safety and quality standards are met.

4. Quality Control and Safety:

• Conducts regular quality checks to ensure that all food products meet the company's standards of taste, texture, and appearance.
• Monitors food temperatures regularly and ensure that food items are stored at appropriate temperatures.
• Assists with conducting quality assurance and sanitation checks at each stage of production.
• Adheres to health, safety, and sanitation policies, including cleaning and maintaining equipment and work areas.

5. Inventory and Supply Management:

• Assists with the receiving and storage of raw materials and ingredients.
• Monitors ingredient and packaging material levels and inform supervisors when supplies are low.
• Helps maintain an organized and efficient inventory system.

6. Teamwork and Communication:

• Works closely with other commissary staff to meet daily production goals.
• Communicates effectively with supervisors and team members to ensure smooth operations.
• Participates in team meetings and training sessions as required.

7. Compliance with Regulations:

• Ensures all food production processes comply with local, state, and federal food safety regulations, including those set forth by the Food and Drug Administration (FDA), Department of Health (DOH), and other regulatory agencies.
• Follows company policies on allergens, dietary restrictions, and customer-specific requirements.
• Keeps up to date with changes in food safety guidelines and best practices.

· Keeps Commissary areas clean and tidy

· Secures confidential information and documents

· Performs other duties in the kitchen as may be prescribed

III. JOB SPECIFICATION

Qualifications:

Academic : At least HS graduate with TESDA / Food Tech / HRS / HRM background is an advantage.

Experience :

1. Over 2 years of experience as a Production Staff or in a related position

2. Strong organization skills with a problem-solving attitude

3. Knowledge of recipes and production techniques for kitchen prep

4. Ability to operate equipment used to prep

5. Must have attention to details – especially when performing quality inspections on ingredients and products

6. Knowledge of health, safety and hygiene regulations for food preparation

7. Ability to multi-task

8. Open to Flexible Schedule (weekend, holidays), and long working hours

Preferred Qualifications:

• Experience in a commercial kitchen or large-scale food production environment.
• Knowledge of operating commercial kitchen equipment.
• Food safety certification (e.g., ServSafe or equivalent).
• Basic knowledge of food preparation methods, including cooking and baking.

Working Conditions:

• Typically works in a fast-paced, industrial kitchen or commissary environment.
• Exposure to hot surfaces, steam, sharp objects, and heavy equipment.

V. WORKING SCHEDULE

· Requires forty-eight (48) hours in a week.

• Occasional overtime or weekend shifts, especially during peak production periods.

Job Type: Full-time

Pay: From Php18,000.00 per month

Work Location: In person