Job Description
Requirements
Bachelor's degree in Business Administration, Hospitality, or related field.
Proven experience in commissary or food service management.
Strong leadership and team management skills.
Excellent organizational and multitasking abilities.
Knowledge of health and safety regulations in food service.
Proficiency in inventory management software.
Effective communication and interpersonal skills.
Ability to work under pressure and meet deadlines.
Problem-solving and decision-making capabilities.
Flexibility to work varied shifts if required.
Responsibilties
Maintain budget for each event & ensure complete paperwork for each event
Petty cash handling & liquidations
Recipe costing with accounting
Maintain & upkeep the commissary chillers, freezers, kitchen equipment & small
equipment
Repair and proper handling of all commissary heavy equipment
Communicate properly with team & develop a strong on-call team
Oversee & organize the catering storage area (#65)
Weekly checks all food and non food storage area to minimize food waste and have a
proper rotation with produce
