BOH Team Leader

Paris-Baguette; Greater London; On-site; GBP 26,000 - 36,000; Full time

Job summary

Paris-Baguette in Greater London is seeking a Production Team Leader to supervise kitchen duties, manage pantry, and oversee inventory and food storage. You will ensure that customers are served with quality, timely meals and that all dishes meet recipe and portion standards.

The role requires coordinating kitchen staff, maintaining cleanliness and safety, and collaborating with Restaurant Managers on menu items, pricing and portion sizes. This is an on-site position in Greater London.

Qualifications

• Supervise kitchen duties and pantry inventory
• Ensure food items are stored and prepared per recipes and portion standards
• Schedule shifts and manage staff performance and discipline
• Maintain cleanliness and safety, including heavy equipment handling and hazardous materials
• Coordinate with Restaurant Managers on menus, pricing and portion sizes

Responsibilities

• Supervise food preparation in the kitchen to ensure quality and timely service
• Oversee inventory, weekly counts, and ordering based on menu and demand
• Train employees for safe operation of kitchen equipment
• Ensure compliance with recipe and portion standards across all dishes
• Maintain a clean, organized kitchen and safe working environment

Job description

Production Team Leader supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. Successful Team Leaders guide a restaurant’s kitchen team to deliver quality, timely food and ensure that all customers are satisfied. Some of the main duties include:

• Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards
• Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions
• Ordering kitchen materials and ingredients based on the menu and market demand
• Supervising food preparation in the kitchen and ensuring that customers are satisfied
• Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures
• Maintaining adequate inventory levels and conducting weekly inventories
• Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal
• Scheduling shifts by business hours, days, and occasions
• Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.