Commissary Kitchen Supervisor

Job Purpose

The Commissary Kitchen Supervisor is responsible for overseeing daily food production, ensuring quality, hygiene, food safety, and timely dispatch of products to outlets. The role ensures efficient kitchen operations, staff supervision, cost control, and compliance with company and regulatory standards.

Key Responsibilities1. Production & Operations

• Supervise daily food production as per approved recipes, SOPs, and production plans.
• Ensure timely preparation, packing, and dispatch of food items to all outlets.
• Monitor portion control, yield, and minimize wastage.
• Coordinate with logistics/store teams to meet delivery schedules.

2. Quality, Hygiene & Food Safety

• Ensure strict compliance with food safety standards (HACCP, ISO, local municipality regulations).
• Maintain high standards of cleanliness and hygiene in all kitchen areas.
• Conduct daily hygiene checks and temperature logs for storage, cooking, and holding.
• Ensure proper labeling, FIFO, and storage practices.

3. Staff Supervision & Training

• Supervise kitchen staff, cooks, helpers, and cleaners.
• Allocate duties, prepare duty rosters, and manage attendance.
• Train staff on SOPs, food safety, hygiene, and productivity standards.
• Monitor staff performance and report disciplinary issues when required.

4. Inventory & Cost Control

• Monitor raw material usage and control food cost and wastage.
• Coordinate with store/warehouse for requisitions and stock availability.
• Ensure proper storage and stock rotation of raw materials and finished goods.
• Assist in monthly stock counts and variance analysis.

5. Equipment & Facility Management

• Ensure proper use and basic maintenance of kitchen equipment.
• Report breakdowns and coordinate with maintenance for timely repairs.
• Ensure safe working conditions and compliance with safety guidelines.

6. Documentation & Reporting

• Maintain daily production reports, wastage records, and hygiene checklists.
• Report operational issues, manpower shortages, or quality concerns to management.
• Support audits and inspections by authorities or internal teams.

Key Skills & Competencies

• Strong knowledge of central kitchen operations
• Food safety & hygiene compliance (HACCP knowledge preferred)
• Leadership and team management skills
• Planning, coordination, and time management
• Cost control and wastage reduction
• Ability to work under pressure and meet deadlines

Qualifications & Experience

• Diploma / Certification in Culinary Arts, Food Production, or Hospitality (preferred)
• 3–5 years of experience in a commissary/central kitchen or large-scale food production
• Experience in QSR, catering, or multi-outlet F&B operations is an advantage

Working Conditions

• Shift-based work
• Standing for long hours
• Exposure to hot kitchen environment

Job Type: Full-time