Commissary Supervisor

About the role

The Commissary Supervisor oversees daily production in the commissary, ensuring high‑quality products are produced according to established standards and hygiene procedures.

Key responsibilities

• Implement internal hygiene procedures and quality‑assurance systems.
• Monitor operational procedures for assigned product sections.
• Receive raw materials meeting quality standards and HACCP specifications.
• Develop and apply programs to meet Global Food Safety Management System and Yum Brands standards.
• Conduct microbiological laboratory analyses to detect production errors and quality deviations.
• Take corrective actions when standards are not met.
• Evaluate products, set KPIs, and monitor performance.
• Develop technical training programs for supervisors and team members.
• Store and dispatch goods to restaurants under proper hygiene and temperature conditions.
• Reward and recognize team members, fostering team spirit and service excellence.

Required profile

• Degree in Microbiology, Agriculture, Food Technology or equivalent.
• Comprehensive knowledge of food processing standards, franchise recipe standards, inventory, cost control, and raw material utilization.

Required skills

• Microbiology, Agriculture, Food Technology expertise.
• Proficiency with Microsoft Word, Excel, and PowerPoint.