1 Commissary Kitchen Manager

Oversees the daily operations of a central food production facility, ensuring efficient production, packaging, and distribution of food products while adhering to food safety and sanitation standards.
Key Responsibilities:
Production and Quality:
Supervising food preparation, cooking, and assembly.
Ensuring adherence to recipes, quality standards, and food safety regulations.
Monitoring food temperatures and portion sizes.
Implementing and maintaining a HACCP plan.
Auditing product quality and freshness.
Staff Management:
Hiring, training, and developing commissary personnel.
Scheduling staff shifts.
Managing and coordinating kitchen staff.
Operations and Logistics:
Overseeing facility and equipment maintenance.
Managing vendors and inventory.
Ensuring the production area is fully stocked.
Preparing regular inventory and operational reports.

(Mandaluyong) - Starting 40k