Commissary Head

Job Summary

The Commissary Head is responsible for leading the team in the commissary, both through effective communication and by example. He/She sets a high standard for the commissary and help the team reach that standard.


  • Demonstrate a complete understanding of Food Costing and Cost efficiency program.
  • Foster a team-first atmosphere for all employees.
  • Manage the commissary team through performance management, scheduling, hiring, progressive discipline, and regular feedback.
  • Bring solutions to your management for the problems facing the commissary.
  • Serve as a well-rounded source of knowledge and assistance for both savory & baker teams
  • Determine daily, weekly and long- term needs of the commissary while overseeing the day- today operations
  • Oversee facility and equipment maintenance
  • Ensure strict compliance with all food health and safety codes
  • Implementation and maintenance of a HACCP plan
  • Produce regular inventory and operational reports
  • Help control commissary financial targets, create budgets and forecast labor, food cost, waste, etc.
  • Manage vendors, inventories and ensure the production area is fully stocked
  • Meet regularly with the team members, and commissary managers to review processes and systems, address staff needs, develop the department and make changes to systems as necessary
  • Work closely with the quality control team to maintain company standards, auditing product quality and freshness, troubleshooting issues as they arise
  • Perform the R&D on menu design and recipe development for commissary & retail
  • Collaborate with Purchasing & Procurement team for sourcing of supplies
  • Perform training & development of commissary personnel.


  • College graduate of any relevant course
  • Preferably a licensed food technologist, culinary or industrial engineer
  • At least 5 years work experience in food manufacturing/ processing
Job Category: Retail and FMCG
Job Location: Onsite - Cebu

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