Commissary Manager

1 day ago

Makati City, National Capital Region, Philippines The Moment Group Full time ₱1,500,000 - ₱2,500,000 per year
Job Overview

The Central Kitchen Manager is responsible for leading the day-to-day operations of The Moment Group's Central Kitchen, ensuring consistent quality, food safety, and operational efficiency. This role plays a key part in supporting all TMG restaurants by overseeing production planning, inventory management, and process improvements. The manager will drive initiatives that enhance efficiency, reduce costs, and maintain the highest standards of food safety and compliance, while supporting innovation and scalability for the group's multi-brand portfolio.


Key Responsibilities
Production & Operations Management
  • Oversee daily kitchen production to ensure timely, accurate, and consistent supply of food items to all TMG restaurants.
  • Implement production schedules aligned with restaurant demand, minimizing spoilage and stock-outs.
  • Monitor efficiency and throughput, introducing efficiency measurement tools to track and improve productivity.
  • Ensure optimal utilization of manpower, equipment, and materials.
Food Safety & Compliance
  • Lead the implementation and maintenance of HACCP standards and other food safety certifications.
  • Enforce strict compliance with food handling, sanitation, and hygiene standards.
  • Conduct regular audits, risk assessments, and staff training to ensure consistent food safety practices.
Cost Management & Efficiency
  • Drive cost-saving initiatives through process improvements, waste reduction, and automation projects.
  • Analyze production performance metrics to identify areas for efficiency gains and operational improvements.
  • Collaborate with Procurement and Supply Chain to optimize raw material usage and control costs.
Process Improvement & Innovation
  • Introduce automation and technology solutions to enhance accuracy, efficiency, and scalability of central kitchen operations.
  • Standardize production processes, SOPs, and documentation to ensure consistency across brands.
  • Partner with R&D and Culinary teams to test and scale new recipes, ensuring smooth commercialization of new menu items.
People Leadership & Development
  • Lead, mentor, and develop a team of supervisors, cooks, and production staff.
  • Foster a culture of accountability, teamwork, and continuous improvement.
  • Conduct performance reviews, identify training needs, and build succession pipelines for key roles.

Qualifications
  • Bachelor's degree in Food Technology, Industrial Engineering, or a related field.
  • Minimum 10 years of experience in food manufacturing, with at least 3 years in managing production operations.
  • Direct involvement in HACCP certification and food safety compliance.
  • Proven track record in cost-saving initiatives (efficiency improvements, spoilage reduction, automation).
  • Strong knowledge of production planning, quality assurance, and process improvement methodologies.
  • Excellent leadership, analytical, and communication skills.
  • Passionate about food, operational excellence, and continuous improvement.

Impact of the Role

The Central Kitchen Manager ensures that TMG's central production hub delivers safe, consistent, and cost-efficient products to its restaurants. By driving operational efficiency, food safety, and continuous improvement, this role directly supports TMG's mission of delivering memorable dining experiences while enabling the scalability and profitability of its restaurant brands.

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