1) Knowledge of Bulk production in kitchens - how/when/ why
2) Manpower handling experience - min 30 people going up to 80 -100 staff members
3) Process Oriented - extremely important
4) Can monitor and commercialize production.
5) Inventory control at kitchen
6) Knowledge of kitchen equipment and maintenance of all assets
7) Quality conscious / and complete knowledge of setting quality checks into place. Some basic knowledge of HACCP.
8) Ability to control and be accountable for the commissary P&L
Note: Well versed with HACCP and ISO(certification required) Quality Standard in food industry. Candidate must have experienced of Bulk production in kitchens- Bakery/Pizza(mandatory) on a large scale.