BOH Team Leader

Paris Baguette UK; Greater London; On-site; GBP 32,000 - 42,000; Full time

Job summary

Paris Baguette UK is seeking a Production Team Leader to supervise kitchen duties in our London-area bakery/restaurant. You will manage the pantry, inventory, and food storage and ensure high-quality, timely service for customers.

You will guide the kitchen team to deliver meals that meet recipes and portion standards, supervise training, and schedule shifts while maintaining safety and cleanliness. The role requires strong leadership, attention to detail, and collaboration with store managers

Responsibilities

• Ensuring that all food items and products are stored, prepared and served based on the restaurant4s 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 restaurant4s 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.

Job description

Duties

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.