Commissary Manager - CSC at Eat'N'Go Limited

Job Description

The Commissary Manager is responsible for the effective management and running of overall operations of Cold stone Creamery Ice Cream and Cake commissary with focus on Quality Control, ordering/delivery systems and logistics, manpower planning, equipment maintenance and inventory management.

Production Planning & Warehousing: 

• Managing overall operations with a view to ensure timely accomplishment of production targets within the time and cost parameters. 
• Overseeing procurement activities, implementing effective techniques to bring efficiency in operations, improve quality standards & achieve maximum cost savings. 

Supply Chain Management: 

• Sustaining the existing network & managing the supply chain for items, ensuring timely distribution of the goods to the stores. 
• Monitoring availability of stock, making appropriate arrangements to ensure on time deliveries; 

Quality Assurance: 

• Monitoring adherence to quality systems and comply with Brand Standards, Governmental Controls and ISO quality standards and maintaining requisite documents. 
• Implementing quality systems / procedures like Six Sigma, Lean Sigma in the organization to reduce rejections and ensure zero defect products. 

Operations & Management: 

• Does research and development of new products Food costing and menu reengineering. 
• Managing preventive and predictive maintenance schedules of equipment to minimize stoppages in critical production areas; ensuring condition monitoring of various equipment. 

Staff Training and Team Development: 

• Provide direction to commissary staff to ensure all established layins are completed for each event, in addition to requisitioning during events, post events breakdown, warehouse returns, equipment storage, sanitation and maintenance. 

Qualifications

• Candidate must possess at least a Vocational Bachelors College Degree, Post Graduate Diploma Master’s Degree, Food Beverage Services Management, Food Technology Nutrition Dietetics, Hotel Management, Culinary Arts or Food Nutrition, Engineering Chemical, Engineering Industrial, Engineering or equivalent.  
• At least 3 years of working experience within an operation of a similar profile is essential past experience in big commissaries, central kitchen or production units is a BIG edge 
• Must have background in GMP/HACCP principles  
• Knowledgeable in inventory planning and control, effective stocks forecasting  
• Exposure in ICE CREAM/ CAKE MAKING/manufacturing plant is an advantage