Commissary Manager - Bahrain

The commissary manager is responsible for overseeing the daytoday operations of a centralized kitchen or commissary facility. Involve managing and coordinating the production of food items ensuring quality control and adhering to food safety standards. Working closely with kitchen staff vendors and suppliers to maintain efficient production schedules manage inventory and optimize production processes.

• Develop plan and organize production schedules to meet demand and optimize efficiency.
• Supervise and train kitchen staff including cooks prep cooks pastry and kitchen assistants.
• Prepare the schedule of the production team.
• Assist in the preparation of product development organize schedule and provide necessary ingredients and equipment.
• Monitor food production processes to ensure consistency and adherence to quality standards.
• Implement and maintain food safety protocols and sanitation guidelines in accordance with regulations.
• Manage inventory levels and ordering of ingredients to support production requirements.
• Monitor the ontime deliveries and dispatch of items from CPU.
• Coordinate with the transportation for the delivery of food items to store branches.
• Conduct quality control checks on food items to ensure the standards are met on a daily basis.
• Collaborate with procurement department in searching for vendors and suppliers to source highquality ingredients and supplies.
• Recommend and update recipes menu items and production processes to improve efficiency.
• Resolve any productionrelated issues or challenges to maintain smooth operations.
• Analyze production metrics and performance indicators to identify areas for improvement.
• Control food wastages and prepare weekly food cost report.
• Coordinate with the operations for the requirement deliveries complaints and other related issues.
• Other duties that may be assigned from time to time.

Knowledge and Skills

• Strong knowledge of food production processes kitchen operations and food safety practices.
• Excellent leadership communication and organizational skills.
• Ability to work in a fastpaced environment and make quick decisions under pressure.
• Proficiency in inventory management menu planning and recipe development.
• Strong problemsolving skills and the ability to implement process improvements.
• Knowledge of food cost reporting kitchen equipment operation and maintenance.

Qualifications

• Bachelors degree in culinary arts food service management or a related field.
• 5 years of experience in food production management preferably in a commissary or centralized kitchen setting.
• Proficient in MS Office.