The Kiosk Kitchen

BAO came to Market Halls with BAO Night Market, with lots of stainless steel in the design, which is inspired by "the grab-and-go spirit of Taiwan’s bustling night markets". Here, we are still concentrating on our bao buns, but those will be a little different. The menu will also feature Taiwanese fried chicken with slaw and hot sauce as well as fries with curry sauce and chilli crisp. Rounding everything up, we have Taiwanese bubble tea and peanut milk soft serve.

This position involves managing the day-to-day operations of the kiosk kitchen and ensuring profitability, compliance with BAO standards especially in terms of food safety, quality and consistency, assisting in training and recruiting, and actively contributing to and participating in the sustainable development of BAO. Successful managers need to demonstrate a balance of operational, financial, interpersonal, and strategic leadership skills, which is not only skilled in managing the kitchen part but also in aligning work performance with business goals, maintaining the standards, and fostering a positive work environment.

Key Responsibilities

• Operations Management

- Ensure that all food is prepared to the BAO standards of quality and consistency.
- Manage the workflow to make service and kitchen work seamless, ensuring a smooth order fulfillment and timely delivery, achieving exceptional guest satisfaction within the bustling market.
- Responds to feedback or complaints regarding food quality and takes appropriate action to resolve problems and improve performance.
- Address equipment issues or maintaining equipment promptly and efficiently, among other such operational challenges, as a decision-maker to minimise disruption.
- Collaborate with the Market Hall Manager to ensure compliance with the review and logistics site regulations, and liaise with traders and ensure stock levels are suitable.

• People Management

- Organising the rota to balance the needs of the business and the team to ensure that your team has the best work-life balance.
- Creating a sustainable communication flow for your team and meet with them regularly to follow up their BAO journey is progressing and fully supported.
- Training of team on food & beverage and all related courses for skill development and individual growth via BAO’s multiple platforms.

• Inventory & Stock Management

- Monitor and control kitchen inventory, including food, cleaning supplies, and equipment.
- Oversee ordering and receiving of supplies, ensuring the kitchen is adequately stocked at all times and minimizing food waste.
- Conduct regular stock checks and manage inventory rotation to maintain product quality and avoid spoilage.

• Health, Safety & Compliance

- Ensuring Food, Health and Safety policies and procedures are maintained, synchronising all compliance on Food Alert.
- Maintain cleanliness and organization of the kitchen, ensuring all equipment, utensils, and workspaces are sanitized and operational.
- Monitor and enforce food safety standards, ensuring all the team members adhere to proper handling, storage, and hygiene protocols.

• Cost Control & Budgeting

- Assist with managing kitchen costs, including food, labour and wastage, in line with the budget.
- Liaising with the Executive Chefs on Food GP on a weekly and period basis.
- Contribute to the preparation of food budgets and make the most efficient use of resources.

The Benefits

We want to create a great place to work that mirrors the soft fluffy embrace of a BAO

• We have a commitment to work life balance. Our rotas are based on 6 shifts over 5 days, with a maximum of 1 double. You will get 2 weeks rotas in advance so you can have a life outside of work.
• Your development is important to us. Within your first year with us, you’ll have three reviews, giving you the platform to tell us how we can support you better, and to identify development opportunities.
• We’re serious on our education, meet School of BAO. Learn Mastery, Discover Artistry. A meticulously crafted calendar of events, workshops, talks.
• Our perks, hands down the best hospitality discount in London.
• 50% off food and drink across all of BAO and JKS restaurants, plus some rotating restaurant discounts.
• We have our own currency, meet BAOcoin. A reward scheme where you earn BAOcoin by displaying BAO behaviours, and cash in prizes from the BAOshop.
• There are other ways to earn some cash with the BAO Pyramid Scheme. Sell the BAO dream to your friends, and earn up to £500 for a referral.
• We’re serious about our parties. Our record turnout for our parties speaks for itself. At the beginning of the year we have a huge Wei Ya Party paired with our Annual Awards Ceremony.Our second large party is our Moon Festival BBQ in September. For good measure we throw in a handful of Karaoke Parties in the middle.

The Group

BAO quite literally means steamed bun. But BAO means so much more than that, a cult brand with a cult following that aims to inspire with design through food. Founded in 2013 by family trio, Erchen Chang, Shing Tat Chung and Wai Ting Chung in a carpark in East London to now spanning 7 restaurants across London, where each has its own story of Taiwanese Culture with unique experience, narrative and menu.

At BAO we seek people who warm our souls through cooking and hospitality. We strive to cultivate an environment where our design is inspiring, where our unconventional way of thinking bring humour and innovation; our detail challenges you to do your best.