• Supervise daily operations of the commissary kitchen to ensure efficiency and consistency
• Lead and mentor kitchen staff, assigning tasks and monitoring performance
• Ensure compliance with food safety, hygiene, and sanitation standards
• Oversee bulk food preparation, portioning, and packaging for distribution
• Monitor inventory levels and coordinate with procurement for timely restocking
• Maintain accurate production records and reports
• Implement and enforce standard operating procedures (SOPs)
• Coordinate with logistics and warehouse teams for smooth delivery schedules

Qualifications

• At least 1–3 years of experience in a commissary or high-volume kitchen setting
• Strong leadership and organizational skills
• Knowledge of food safety regulations and HACCP standards
• Ability to manage time and resources effectively
• Proficient in basic kitchen equipment and production techniques