Sous Chef

AboutCalo

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

To function as the Kitchen Managerfor 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

• Manage and oversee the production process of Bahrain kitchen.
• Ensure efficient utilization of resources, optimizing production output while maintaining quality standards.
• Implement and enforce health and safety policies and procedures.
• Conduct regular safety inspections and audits to identify and address potential hazards.
• Implement and maintain quality control measures to ensure the consistency and excellence of bakery products.
• Monitor and analyse production processes to identify areas for improvement.
• Stay up-to-date with relevant industry regulations, including HACCP, ISO, and other food safety standards.
• Ensure compliance with local, state, and federal regulations governing food production.
• Recruit, train, and manage production staff, fostering a positive and collaborative work environment.
• Provide leadership and guidance to the team to achieve production targets.
• Oversee inventory levels of raw materials and finished goods.
• Implement effective inventory control measures to minimize waste and optimize stock levels.

Qualifications:

• Proven experience in Large scale Production, with a focus on management roles from reputed international Hotel chains / Restaurant chains.
• Bachelor's degree in Food Science, Culinary Arts, or a related field preferred.
• In-depth knowledge of Health & Safety, HACCP, ISO, and other relevant industry standards.
• Strong leadership and team management skills with 4 - 5 of leadership role experience as a Sous Chef / CDC role
• Excellent organizational and problem-solving abilities.
• Effective communication skills to liaise with cross-functional teams and stakeholders.
• Ability to thrive in a fast-paced and dynamic production environment.

Ideal Candidate

Qualifications 

• Proven experience in Large-scale Production, with a focus on management roles from reputed international Hotel chains / Restaurant chains.
• Bachelor's degree in Food Science, Culinary Arts, or a related field preferred.
• In-depth knowledge of Health & Safety, HACCP, ISO, and other relevant industry standards.
• Strong leadership and team management skills with 4 - 5 of leadership role experience as a Sous Chef / CDC role
• Excellent organizational and problem-solving abilities.
• Effective communication skills to liaise with cross-functional teams and stakeholders.
• Ability to thrive in a fast-paced and dynamic production environment.

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 able to lead and train with empathy and patience