Kitchen Manager

Paris Baguette; Greater London; Hybrid; GBP 30,000 - 46,000; Full time

Job summary

Paris Baguette is seeking a Kitchen Manager in Greater London to supervise all kitchen duties, including pantry management, inventory control, and adherence to food safety standards. You will lead the kitchen team to deliver quality meals and ensure customer satisfaction.

You will coordinate with restaurant management on menu pricing, portion sizes, and staffing schedules, while maintaining clean, compliant workspaces and efficient operations.

Qualifications

• Experience leading a kitchen team.
• Strong knowledge of food safety standards (HACCP).
• Ability to plan shifts and manage inventory effectively.

Responsibilities

• Supervise kitchen duties, pantry, inventory and storage according to standards.
• Discipline kitchen staff and manage hiring/termination decisions where applicable.
• Order kitchen materials and ingredients based on menu and demand.
• Oversee food preparation to ensure quality and customer satisfaction.
• Maintain clean work environments and enforce hygiene and safety measures.
• Manage weekly inventories and maintain adequate stock levels.
• Collaborate with restaurant managers on menu items, pricing, and portion sizes.
• Schedule shifts by business hours and events.
• Train staff on safe operation of equipment and handling of heavy items/hazards.

Skills

Team leadership

Inventory control

Food safety

Staff scheduling

Menu pricing

Job description

Kitchen Manager duties and responsibilities

A Kitchen Manager supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. Successful Kitchen Managers 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.

Compensation: To be discussed