Production Assistant Manager/Supervisor

Paris Baguette; Greater London; On-site; GBP 32,000 - 52,000; Full time

Job summary

Paris Baguette in London is seeking a Production Team Leader to supervise kitchen duties, manage the pantry, inventory and food storage, and ensure timely service.

You will work with Restaurant Managers on menu items, pricing and portion sizes, schedule shifts, and train staff to operate equipment safely and maintain hygiene. This role focuses on delivering quality meals and satisfying customers while maintaining inventory accuracy and compliance with standards.

Qualifications

• Experience supervising kitchen staff and managing shifts.
• Ability to enforce recipe and portion standards.
• Strong focus on hygiene, food safety and quality control.

Responsibilities

• Ensuring that all food items are stored, prepared and served according to recipe and standards.
• Evaluating and disciplining kitchen personnel and managing staffing decisions.
• Ordering kitchen materials and ingredients based on menu and demand.
• Supervising food preparation and ensuring customer satisfaction.
• Maintaining clean working environments and following preventive measures.
• Maintaining inventory levels and conducting weekly inventories.
• Collaborating with Restaurant Managers on menu items, pricing and portions.
• Scheduling shifts by business hours, days and occasions.
• Overseeing staff training for safe operation of kitchen equipment and handling of heavy items and hazardous materials.

Skills

Team leadership

Inventory management

Food safety awareness

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.