About
Launched in Bahrain in November of 2019, Calo is on a mission to make health easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
Role overview
To function as the Executive Sous Chef for the Calo Kitchen, and to work with the head chef to ensure the various sections operate successfully in accordance with the standard of the company using an efficient and modern style of kitchen management in all its sections.
Main Responsibilities
Works with the head chef for the production, preparation and presentation of all food items Ensures recipe guidelines and SOPs are followed accurately To monitor and support the head chef in controlling all aspects of food preparation and production to ensure consistency and a high level of quality at all times To monitor and control equipment and machines functioning, to ensure a smooth operation To plan and allocate employee rotations over the divisions based on established business levels for that day To assign responsibilities to subordinates and to check their performance periodically To work on training team members in an effective manner to ensure efficiency To establish and implement performance standards for the Commissary Kitchen To establish implement and control performance standards for the Stewarding in Kitchens, so as to achieve the highest possible hygiene standards, minimize Operating Equipment breakage, and streamline and efficient resource and equipment flows. To be always available and on duty during peak periods (frequently, opening and closing the operation) To be responsible for the food hygiene and safety of the kitchen as a whole. Ensures that health, hygiene, and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures Supporting the head chef in managing the stewarding section To supervise stewarding team schedule and activities by liaising with the Chief Steward To be fully aware and conversant of HACCP policies and procedures and is responsible for integrating them in the day-to-day operation
Ideal Candidate
Qualifications
The candidate should have a professional kitchen apprenticeship or chefs training course Has had experience leading team members in a kitchen environment Previous experiences of at least 8 years in quality establishments working with large volumes of food Having experience with healthy food concepts is a big plus Experience in the hospitality or catering industry is a big plus Able to communicate well in English
Knowledge and competency
Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with industry’s best practices Strong leadership and management skills Strong hand-eye coordination Time-management skills
Personality
Strong communicator * Pleasant personality and ability to lead and train with empathy and patience
