• Manage daily commissary operations and staff scheduling
• Ensure food quality, consistency, and portion control
• Oversee inventory, purchasing, and stock rotation (FIFO)
• Monitor production planning and timely delivery to outlets
• Enforce food safety, sanitation, and company standards
• Control costs, minimize waste, and track commissary expenses
• Coordinate with store managers and central office teams
• Prepare reports on production, inventory, and performance

Qualifications:

• Bachelor’s degree in Food Technology, Culinary Arts, Hospitality, or related field
• At least 2–3 years experience in commissary, kitchen, or food production management
• Strong knowledge of food safety and sanitation standards
• Good leadership, organizational, and problem-solving skills
• Ability to work in a fast-paced, high-volume environment