Logistic/Purchasing Kitchen Manager - large production kitchen - Private Jet Catering Company - Paris, France

Logistic/Purchasing Kitchen Manager running large production kitchen for Private Jet Catering Company -non cooking role - based in Paris, France

We are seeking a highly organized, detail-oriented Logistics, Purchasing & Kitchen Manager to oversee the day-to-day operations of a large production kitchen serving a premium private jet catering service. The ideal candidate will have extensive experience in kitchen operations, procurement, and logistics, combined with a deep understanding of the unique challenges involved in catering for luxury private jet clientele. This role is integral to ensuring the timely, efficient, and high-quality production and delivery of meals, while maintaining strict adherence to food safety, cost control, and operational excellence.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring smooth coordination between all departments (cooking, preparation, packaging, and delivery). Streamline kitchen processes to maximize efficiency, maintain high food quality standards, and meet tight timelines for aircraft departures.
• Develop and implement production schedules based on client requirements, catering orders, and flight itineraries. Ensure timely meal preparation and coordination with flight crews for seamless delivery and service.
• Oversee inventory management, ensuring that all ingredients, packaging materials, and kitchen supplies are adequately stocked and well-organized. Conduct regular stock checks and ensure proper rotation of perishable goods.
• Establish and maintain strong relationships with local and international suppliers, ensuring that only the highest quality ingredients are procured. Negotiate pricing, delivery schedules, and terms to optimize cost-efficiency while maintaining quality standards.
• Manage the purchasing process for all kitchen-related items, including food products, beverages, equipment, and kitchen tools. Oversee the preparation of procurement orders and ensure all supplies arrive on time and meet the company's specifications.
• Work with the Operations Director to develop and manage purchasing and kitchen operational budgets. Ensure efficient use of resources while maintaining high standards of service and product quality. Track and report on expenditures, identify opportunities for cost savings, and minimize waste.
• Supervise a team of kitchen staff, ensuring proper staffing levels for peak times and smooth operations. Provide training and development to team members on best practices for kitchen organization, food safety, and preparation techniques.
• Conduct regular performance evaluations, provide feedback, and address any performance or behavior issues in a timely and professional manner. Foster a positive and collaborative work environment focused on high standards and continuous improvement.
• Ensure the kitchen complies with all health and safety regulations, including food safety laws, sanitation procedures, and workplace safety standards. Regularly monitor cleanliness and hygiene protocols.
• Maintain a high level of quality control by ensuring all meals are prepared and presented to the highest standards, consistent with the brand's commitment to luxury and excellence. Address any quality issues or discrepancies in meal preparation.
• Coordinate with the culinary team to meet the specific dietary preferences and requirements of high-profile private jet clients, including special requests, allergies, or religious dietary restrictions.
• Ensure that all meals are packaged to preserve their quality and presentation, adhering to the logistical constraints of private jet travel. Oversee the packaging process to ensure meals are secure and visually appealing when presented to clients.
• Utilize kitchen management software and other tools to track inventory, ordering, production schedules, and kitchen performance metrics. Provide reports on key performance indicators (KPIs) including cost control, production efficiency, and inventory levels.
• Continuous Improvement: Proactively identify opportunities for process improvements, cost-saving initiatives, and systems upgrades to optimize kitchen operations and service delivery.

Qualifications:

• A degree or diploma in Culinary Arts, Hospitality Management, or Business Administration (or equivalent).
• Minimum of 5-7 years of experience in a senior role within a large-scale production kitchen or high-end catering environment, preferably with exposure to luxury services, private jet catering, or related industries.
• Proven experience in logistics management, purchasing, and inventory control in a fast-paced food service environment.

Skills & Competencies:

• Strong understanding of supply chain management, procurement, and inventory systems in the food and hospitality industry.
• Expertise in large kitchen operations, including food production, staff management, safety protocols, and quality control.
• Experience with budgeting, cost control, and optimizing resources to achieve operational efficiency.
• Ability to manage multiple priorities simultaneously, ensuring high standards in quality, presentation, and punctuality.
• Excellent team management abilities, including staff training, conflict resolution, and fostering a collaborative work environment.
• Able to think on your feet and make decisions in high-pressure situations, while balancing the operational needs of the kitchen and client expectations.
• Fluency in French and English is required. Additional languages are a plus.
• Proficiency in kitchen management software (e.g., BlueCart, MarketMan) and basic MS Office programs (Excel, Word).
• Familiarity with food safety regulations and certification (e.g., HACCP).
• Strong attention to detail and a proactive approach to managing logistics, inventory, and kitchen operations.
• Ability to adapt quickly to the fast-changing demands of private jet catering, including last-minute orders and client-specific needs.
• Understanding of the importance of catering to high-net-worth individuals and providing a premium, personalized service.
• Able to perform effectively in a high-stress, fast-paced environment, maintaining a positive demeanor and focus on delivering excellence.

Benefits & Compensation: 5 day work week ,regular holidays stipend for public transport,13th month bonus, Competitive salary based on experience.

If you are interested in the above top Kitchen Managers role in Paris and meet the above search criteria, please forward your resume and a cover letter to: Stephen Renard at:

Best regards and all the best in 2025

Stephen J. Renard

President

RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS

Tel: (1) , ext. 228

Email:

Web site:

"The Most Trusted Name in the Hospitality Industry"