Oversees the daily operations of the commissary and ensures the smooth running of the production process.
Ensure that all products are produced to the specified specifications while all staff complies with the Company, LGU and DOH's health and safety procedures.
Meets targets and deadlines to achieve the orders.
Supervise daily activities of the warehouse, including quality assurance, inventory control, space management, logistics, floor productivity and outgoing and incoming shipments among others.
**Duties and Responsibilities**:
**Commissary**
1.
Take full responsibility for production in terms of management of staff, management of production and quality targets and ensuring the smooth running of the production processes.
- 1.1 Direct recipe execution and production schedules.
- 1.2 Monthly menu planning, station rotation and ordering.
- 1.3 Keep the team on track with their production schedule.
- 1.4 Products that are produced should be of high quality in line with the company's quality system, processes and procedures.
- 1.5 Monitor, measure and report on production-related process performance and general issues.
- 1.6 Responsible for ensuring that all company resources are used by all employees in an effective manner to ensure the best-operating costs
- 1.7 Manage labor and kitchen costs within the specified budget.
- 1.8 Maintain good communication either verbally or written with all members of the production staff
- 1.9 Problem-solving and troubling shooting skills are used to ensure that all team members can identify root causes and take fast effective action to resolve the problems at hand.
2.
Execution of daily food deliveries to the main restaurant and its branches
2.1 Communicate with operations & transportation to facilitate and resolve potential operational conflicts for food drop-offs and pickups
3.
Maintain kitchen housekeeping standards of cleanliness, organization and workflow to ensure a clean and safe workplace.
Ensure proper setup and breakdown of the kitchen, following the Company's protocols and procedures
3.1 Maintain proper storage and rotational procedures (FIFO) of food products, house equipment and dry storage.
3.2 Enforce Safety guidelines and Food Safety standards, rules and procedures and ensure these are being adhered to and all matters relating to this are dealt with using the resources within the company in line with the company's Food Safety policy (responsible for passing regulatory inspections).
**Administrative duties and responsibilities**:
1.
Manage kitchen and warehouse staff (scheduling, daily management, quarterly reviews, hiring & firing, etc)
2.
Schedule and facilitate daily briefing and weekly kitchen team meetings
3.
Create training plans and Standard Operating Procedures for efficiency in the kitchen and warehouse.
3.1 Ensure that the training skills are met for the current and future demands of the production.
4.
Supervises, develops and motivates production staff.
5.
Monthly inventory of the Company's kitchen and warehouse items, materials and equipment and submit to Accounting and Audit.
6.
Attend weekly Operations meetings
7.
Plays an active role in the company's continuous improvement plan to achieve plans for future growth within the company.
8.
Able to make appropriate decisions while following the company's organizational structure.
9.
Developing and sustaining productive cross-functional relationships
10.
Supporting other department activities as needed
**Warehouse**
1.
Schedule and oversee the warehouse team to meet the demands for delivery, picking up and managing the flow and quality of work to maximize efficiency and minimize overtime.
2.
Monthly regular physical inventories.
3.
Ensure proper monitoring of warehouse temperature checks.
4.
Ensure that all warehouse assistants and restaurants are updating all their stock cards accordingly.
5.
Constant monitoring of item expiry and practicing FEFO and FIFO SOPs.
6.
Oversee general maintenance as needed.
7.
Meet regularly with warehouse leads to review, analyze, and develop actionable plans for productivity and loss prevention.
8.
Oversee and manage logistics utilized to transport products to customers and internal facilities, communicating with drivers and partners to ensure efficient delivery of packages.
**Qualifications**:
1.
Bachelor's degree preferably in Hotel and Restaurant Management or any related course; Business Administration
2.
Minimum 5 years managing restaurant or commercial kitchens; handling purchasing and commissary warehouse management.
3.
DOH Food Handler's Certification is an advantage.
4.
Must be keen on details and have a desire to work with high standards, efficiency and food safety.
Understands the principles of manufacturing.
5.
Ability to work in a clean, organized and efficient manner in a high-pressure environment.
6.
Flexibility and strong ability to problem-solve.
7.
Ability to work independently, proactively, and resourc