Commissary Manager

About the role

The Commissary Manager leads the poultry marination and vegetable processing factory, ensuring safe, high‑quality products are delivered on time and within cost targets. This hands‑on leadership role combines operational excellence, food‑safety compliance and people development in a fast‑paced manufacturing environment.

Key responsibilities

• Lead day‑to‑day commissary operations to meet production, service and cost targets.
• Oversee poultry thawing, cutting, marination, packing and chilled/frozen handling, as well as vegetable receiving, washing, cutting and packing.
• Ensure full compliance with HACCP, GMP, food‑safety regulations and maintain audit‑ready status.
• Partner with engineering and maintenance to maximise equipment reliability and drive preventive maintenance.
• Drive continuous improvement using Lean principles, root‑cause analysis and automation technologies.
• Manage operating budgets, monitor material consumption, labor costs and identify cost‑optimization opportunities.
• Lead, coach and develop factory management and operational teams, fostering a high‑performance culture.

Required profile

• Bachelor’s degree in Food Technology, Food Science, Engineering or related field; postgraduate qualification is a plus.
• Minimum 8 years progressive experience in food manufacturing, with hands‑on poultry marination and vegetable processing.
• Proven track record of managing production, quality, food safety and cost performance in a factory environment.
• Strong people‑leadership and ability to build collaborative relationships with internal and external stakeholders.

Required skills

• Root cause analysis
• Production planning
• Lean principles
• Poultry marination
• Cost management
• Food safety systems (HACCP, GFSI‑recognized)
• Automation technologies
• ERP systems (Oracle)