Oversees all aspects of plant operations by ensuring that daily production targets, quality and customer requirements are met. Reviews production schedules and determines work force requirements to ensure smooth flow of operation. Troubleshoots production problems, takes preventive or corrective action, and recommends changes to improve quality and reduce costs.

• Must be a graduate of Food Technology, Nutrition, Hotel & Restaurant Management, Culinary Arts, Engineering or any related course\
• Knowledgeable in all aspect of manufacturing, material and inventory management, production planning and control.
• Must posses a strong leadership and organizational skills
• Experience in bakery commissary is an advantage
• Strong communication and interpersonal skills
• Self-motivated and and an efficient problem solver
• Knowledgeable in good manufacturing procedure (GMP), SOP, HACCP and food safety management system