Meet commissary employee #1: 40 years (and counting) with the Jollibee Group

The Jollibee Group is celebrating its 45th anniversary this year and part of its celebration is a collection of #JoyfulTogether stories from different stakeholders, including employees. Have you ever wondered who the first employees were of this homegrown brand that has now expanded globally?

Meet Roel del Rosario, commissary employee number one. After four decades of service, he looks back on the path he has created. What has made him stay with the company all these years?

On Feb. 16, 1983, Roel, at 19, became the first commissary employee of the Jollibee Group. Roel progressed in life, raising his own family, and advancing in his career, just as the Jollibee Group grew to become one of the top firms in the country.

From job to career

Roel began looking for work halfway through college to support his family. He tried his luck at Jollibee, but almost dropped out when he saw the other applicants who seemed more experienced.

“Noong nag-apply ako, tinanong ako kung anong kaya ko gawin. Sabi ko, ang alam ko gumagawa ang kumpanya ng cake ‘pag birthday, so sabi ko marunong ako gumawa ng cake,” he said. (“When I applied, they asked what I could do. I knew the company baked birthday cakes. I said I could do that.”)

He was hired. Roel began with a salary of P19/day and worked his way up. He learned the ropes, made connections, and fully embraced the role. His coworkers referred to him as Noki.

He found the job challenging in the first several months, but he was thankful for his colleagues who guided and mentored him.

“Na-assign ako sa bread line. Mano-mano kami dati, kahoy pa 'yung lamesa. Gumagamit kami ng pampasaherong jeep para mag-deliver. Lima pa lang ang stores noon,” he said. (“I was assigned to the bread line. We worked manually on wooden tables, and we used jeepneys for delivery. There were only five stores then.”)

He recalls Dr. Tony Tan Caktiong, Jollibee Group founder and chair, attending their meetings and casually conversing with them. Tony's straightforward yet caring approach impressed him the most.

To further his career, Noki got assigned to different roles—in the bread line, pie line, and sauce line. He moved from the commissary in Cubao to Pasig and is now based in the company’s commissary in Calamba, Laguna.

A giant leap

The move to the Laguna commissary was a pivotal point in Noki’s career as this would mean relocating. By this time, he had his own family, so he was concerned about being transferred to a different worksite. He embraced the change after his supervisors allayed his fears. He was one of the first five employees to make the move.

Noki said the company adequately prepared its employees. “Hindi ka hinuhugot lang. Nagkaroon ng mga seminar. Kailangan lumabas ka sa comfort zone mo,” he said. (“They won’t just pull you out. We attended seminars. We were encouraged to go out of our comfort zone.”)

His wife, on the other hand, had to stay behind to care for their children. Being apart from his family was difficult at first, but it also inspired him to persevere. Later on, he was able to buy a house for his family with his savings.

Noki is also privileged to have opportunities to cultivate his skills. He trained at the Philippine Foremost Milling Corporation, which supplies flour to the Jollibee Group. He also received a TESDA (Technical Education and Skills Development Authority) certification. He said that these qualifications could have earned him a job abroad, but he opted to stay with the Jollibee Group.

As he recalled the decades that passed, he realized how much he has endured while working: People Power Revolutions, devastating typhoons, earthquakes, transport strikes, and more recently, the COVID-19 pandemic. But he also felt blessed because the company did not fail to care for its employees, especially during the pandemic when the Jollibee Group immediately provided assistance to its employees.

Notable achievements

At 58, Noki is still as determined as he was when he was a teenager. Only now, he has also become nurturing of others. He is currently a manufacturing technician ensuring product quality, and a leader in the workplace.

“Kailangan hindi ka makuntento, sumabay ka sa lahat ng pagbabago kasi maiiwanan ka. Ngayon, shine-share ko kung anong alam ko. Production at technical, marunong ka dapat,” he said. (“You should not be content. You should adapt with the changes; otherwise, you'll be left behind. Now I share what I know. Whether it's production or technical work, you should know it.”)

Noki witnessed firsthand how the company propelled itself to success. But he wasn’t just watching from the sidelines; he was an active part of the progress. He helped produce every pastry launched. He also saw the evolution of the Jollibee mascot. At any time, he can take you down the company’s memory lane.

“Swerte ako na napunta ako sa Jollibee Group. Bahagi ‘yan ng buhay ko. Kung anong blessings na nakukuha nila, iyon ang binabalik nila sa amin.” (“I’m lucky that I got to be with Jollibee Group; it’s a part of my life. Whatever blessings they get, they share it with us.”)

His finest accomplishment, though, is raising his family. His four children—his inspiration—have all graduated from college and are now employed.

In 40 years, he has witnessed so many changes—events, people, and products that have come and gone—but his commitment to work did not waver. As he looked back, he only saw growth, success, and joy filling his path.

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Editor’s Note: This article was provided by Jollibee Foods Corporation.