الوصف الوظيفي

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy 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

Under the general guidance and supervision of the Head Chef or delegate and within the limits of established Calo policies and Procedures and the SOP Manual, you will be responsible for overseeing and directing all aspects of the operation in the Butchery Section.

Main Responsibilities

Daily responsibilities

Supervises, participates in the pre-preparation of meat, poultry and fish
Supplies each section with sufficient supply of meat, poultry, and fish
Checks all incoming, outgoing, meat, poultry, fish for quality - quantity and advises Sous Chef of any discrepancies
Ensures meat, poultry, fish are stored in accordance with established standards
Ensure that portion control Policy/standard packing instructions are followed
Check daily menus and guidelines to determine appropriate production load
Prepares daily requisition based on forecasted menu requirements
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Ensures that the Butchery Section is kept in clean and orderly fashion
Ensures that all equipment is correctly handled and maintained
Establishes and maintains effective employee relations
Ensures Calo hygiene and sanitation standards are attained
Complies with Calo Health, Safety & Hygiene policy
Performs related duties and special projects as assigned

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 5 years in quality establishments working with large volume butchery practices
Able to communicate well in English
Knowledge on waste management is a big plus

Knowledge and competency

Knowledge of various cooking methods, ingredients, and procedures, particularly butchery.
Management skills
Familiarity with industry’s best practices
Strong leadership and management skills
Strong hand-eye coordination
Time-management skills