Commissary Supervisor
Commissary Supervisor
Posted on :
26-07-2025
Employer Active
1 Vacancy
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Job Description
We are seeking a detail-oriented and proactive Commissary Supervisor to oversee the daily
production of pastries in our commissary. The ideal candidate will be responsible for supervising
production activities ensuring product quality and consistency managing inventory maintaining
hygiene standards and coordinating with relevant departments to meet daily and weekly production
targets.
Qualifications :
- Coordinate with the Head Chef/Production Manager on production schedules and output targets.
- Ensure compliance with food safety hygiene and sanitation standards at all times.
- Monitor inventory levels of raw materials and finished goods and communicate timely restocking needs.
- Assign duties to production staff and ensure optimal use of manpower and resources.
- Conduct routine checks to ensure adherence to recipe specifications and portion controls.
- Train and mentor pastry team members to improve technical skills and maintain high standards.
- Maintain accurate records of production output waste and ingredient usage.
- Collaborate with procurement logistics and store teams to ensure timely delivery and distribution of products.
- Report equipment malfunctions or maintenance needs to the appropriate department.
- Enforce discipline timekeeping and safety protocols within the commissary team.
REPORTS
- Daily Production & Dispatch Report Summarizes quantities of pastries produced and dispatched to various outlets.
- Raw Material Usage & Wastage Report Tracks ingredient consumption against recipes and highlights any wastage.
- Inventory Stock Count & Reconciliation Report Provides weekly/monthly physical stock checks and system alignment.
- Quality Control & Hygiene Compliance Report Documents inspection results on product quality cleanliness and food safety.
- Equipment & Maintenance Log Report Records machine performance breakdowns and
maintenance activities
Additional Information :
Qualifications and Experience
- Bachelors degree in Food Science Culinary Arts Business Administration or a related field is an advantage.
- Minimum of 2 years hands-on baking experience in a professional or high-volume production setting.
- At least 2-3 years of experience in commissary kitchen or production management.
- Strong knowledge of pastry and bakery operations including recipe execution portion control and inventory handling.
- Proven leadership and team management skills.
- Sound knowledge of food safety standards (e.g. HACCP) and kitchen hygiene practices.
- Excellent organizational and time management abilities.
- Ability to work in a fast-paced high-demand environment.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
Key Skills
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