Commissary Manager

5 hours ago

Las Piñas, National Capital Region, Philippines Tablo Group Full time ₱1,200,000 - ₱2,400,000 per year

About Tablo Group

Tablo Group is a fast-growing restaurant group committed to redefining hospitality through innovative dining experiences. Our commissary serves as the backbone of our operations, ensuring high-quality, consistent, and efficient food production across all our restaurant brands.

We are looking for an experienced Commissary Manager to lead our central kitchen operations, uphold quality and food safety standards, and drive operational efficiency while maintaining cost control and financial accountability.

Key Responsibilities:

  • Oversee the daily operations of the commissary kitchen, ensuring efficient food production and delivery.
  • Implement and maintain food safety and sanitation standards (
    HACCP, FDA, and local regulations
    ).
  • Manage budgeting, cost analysis, and financial planning for the commissary to optimize profitability.
  • Monitor food costs, labor costs, and operational expenses while implementing cost-saving initiatives.
  • Manage inventory levels, monitor costs, and minimize food wastage.
  • Develop and enforce standard recipes and portioning guidelines to ensure consistency.
  • Coordinate with purchasing and logistics teams for raw material procurement and delivery schedules.
  • Lead, train, and develop commissary staff to uphold company standards.
  • Conduct regular quality checks and audits to ensure compliance with operational procedures.
  • Monitor and coordinate maintenance of kitchen equipment and facilities.
  • Collaborate with restaurant managers to align production with demand and optimize efficiency.

Qualifications:

  • Bachelor's degree in Culinary Arts, Food Technology, Business Management, or a related field.
  • At least
    3-5 years of experience
    in a commissary, central kitchen, or food manufacturing environment.
  • Knowledge of inventory management, cost control, production planning, and supplier sourcing.
  • Financial literacy in commissary operations, including budgeting, costing, and expense management.
  • Strong leadership, organizational, and problem-solving skills.
  • Knowledge of
    inventory management, cost control, and production planning
    .
  • Expertise in
    food safety and sanitation standards (HACCP, FDA, and local regulations)
    .
  • Ability to thrive in a fast-paced, high-volume food production setting.

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