Commissary Supervisor at Eat'N'Go Limited

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

Qualifications and Experience

• Bachelor’s 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.