Kitchen Manager

Paris Baguette UK; Greater London; On-site; GBP 30,000 - 42,000; Full time

Job summary

Paris Baguette UK in Greater London is seeking a Kitchen Manager to supervise all kitchen duties, manage pantry and inventory, and ensure compliance with portion standards and safety guidelines. The role involves guiding the kitchen team to deliver quality, timely food and high customer satisfaction.

The Kitchen Manager will coordinate with Restaurant Managers to align menus, pricing and portion sizes, and will schedule shifts to meet business needs while maintaining a clean, safe and efficient

Qualifications

• Supervise pantry and inventory in line with recipe and portion standards.
• Discipline kitchen personnel and assist in employment decisions as needed.
• Schedule shifts by business hours and occasions.

Responsibilities

• Oversee kitchen operations to ensure quality and timely food delivery.
• Maintain clean and safe working environments and processes.
• Conduct weekly inventories and coordinate with managers on pricing and portions.

Skills

Inventory management

Team leadership

Food safety supervision

Scheduling

Tools

Kitchen equipment handling

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.