Commissary Supervisor

About the role

The Commissary Supervisor is responsible for overseeing daily production operations within a commissary, ensuring that all food products meet the highest quality, safety and operational standards. This role coordinates raw material receipt, production monitoring, and product dispatch to restaurant locations while maintaining strict hygiene and temperature controls.

Key responsibilities

• Implement and monitor internal hygiene procedures and quality assurance systems throughout the commissary.
• Receive raw materials in compliance with HACCP specifications and quality standards.
• Conduct microbiological laboratory analyses to detect production errors and quality deviations.
• Take corrective actions when deviations are observed and ensure continuous improvement.
• Develop and deliver technical training programs for supervisors and team members.
• Store and dispatch goods to restaurants under hygienic conditions and required temperature ranges.
• Set and monitor product performance KPIs and conduct regular product evaluations.
• Recognize and reward team members to foster teamwork and high service standards.

Required profile

• Degree in Microbiology, Agriculture, Food Technology or a related field; ISO certification is a plus.
• Comprehensive knowledge of food processing standards, HACCP, and franchise recipe specifications.
• Experience in inventory management, cost control, and raw material utilization.
• Ability to analyze data, solve problems and plan strategically under pressure.

Required skills

• Microbiology, Agriculture and Food Technology expertise.
• Proficiency with Microsoft Office applications (Word, Excel, PowerPoint).
• Strong command of written and spoken English.