Kitchen Manager - PAVILION WOOD LANE - London

We are looking for an experienced and hands-on Kitchen Manager to join the team at The Pavilion, Wood Lane. This is a key role responsible for the smooth day-to-day running of the kitchen, with a strong focus on health & safety, food hygiene, quality, consistency and team management. The successful candidate will have solid professional kitchen experience, strong organisational skills and a genuine understanding of maintaining high standards in a busy kitchen environment.,

• Take overall responsibility for the day-to-day operation of the kitchen.
• Lead, motivate and manage the kitchen team, ensuring standards are consistently maintained.
• Maintain excellent food hygiene, health & safety and cleanliness standards throughout the kitchen.
• Ensure all food safety procedures, HACCP processes and relevant legislation are followed.
• Complete and maintain accurate food safety, temperature, cleaning and safety records.
• Carry out regular checks of equipment, storage areas, fridges, freezers and food preparation areas.
• Ensure correct food storage, labelling, dating and stock rotation procedures are followed.
• Manage allergen controls and ensure the team understands and follows allergen procedures.
• Monitor food quality, portion control and presentation.
• Manage stock levels, ordering and deliveries while minimising waste.
• Work closely with the General Manager to maintain kitchen budgets and control food costs.
• Ensure the kitchen is appropriately staffed and organised for busy service periods.
• Train and develop kitchen team members in food preparation, hygiene, safety and operational procedures.
• Identify and address any health, safety or food hygiene issues promptly.
• Maintain high standards of cleanliness across the kitchen and associated areas.
• Support menu development and contribute ideas to improve the food offering and kitchen operation.
  
  The ideal candidate will have:
• Proven experience working in a professional kitchen, ideally in a Kitchen Manager, Sous Chef or senior kitchen position.
• Strong knowledge of food safety, hygiene and health & safety procedures.
• A good understanding of HACCP principles and allergen management.
• Experience managing and developing a kitchen team.
• Excellent organisation and time-management skills.
• The ability to remain calm and effective under pressure.
• A hands-on approach and willingness to lead by example.
• Strong communication skills and the confidence to manage a team.
• Good understanding of stock control, ordering and food cost management.
• A high level of attention to detail and pride in maintaining standards.