Senior Sous Chef

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

To function as the Senior 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

• Design and update menus or meals with our Food Team to ensure the best food rating and smooth running of the raw ingredients
• Collaborate with the culinary team to create new dishes and specials.
• Ensure that all meals meet high standards of quality, taste, and presentation
• To monitor and control all aspects of food preparation, dispatch, and logistics to ensure consistency and high level of quality at all time
• Ensure food hygiene and overall kitchen safety are compliant with safety regulations and HACCP standards and procedures
• To monitor and manage food inventory levels to minimize waste and optimize costs
• Oversee kitchen staff, including chefs, cooks, and assistants, to ensure smooth operations
• Provide training to kitchen staff on food preparation techniques, safety protocols, and hygiene standards
• Manage kitchen expenses, controlling costs, and maximizing profitability
• Create and manages kitchen staff schedules to ensure adequate coverage during operating hours
• Ensure recipe guidelines and SOPs are followed accurately
• To monitor and control equipment and machines functioning, to ensure a smooth operation
• Plan and allocate employees rotations over the divisions based on established business levels for that day
• To be responsible for the food hygiene and safety of the kitchen as a whole
• Investigate customer complaints or issues in collaboration with relevant teams, including Customer Experience, Quality, Food, and other departments
• To monitor and control equipment and machines functioning, to ensure a smooth operation
• Manage kitchen expenses by controlling costs, maximizing profitability, and monitoring food inventory levels to minimize waste and optimize spending
• Review monthly forecasts and schedule resources accordingly and adhere to operational budget
• Oversee kitchen staff, including chefs, cooks, and assistants; assign tasks effectively; and ensure accountability
• Create and manage kitchen staff schedules to ensure adequate coverage during operating hours and plan employee rotations across sections based on daily business levels
• Provide training to kitchen staff on food preparation techniques, safety protocols, and hygiene standards
• Participate in bi-annual performance reviews and give employees regular feedback on their job performance

Ideal Candidate

Qualifications 

• Has had experience leading team members in a kitchen environment as a Senior Sous Chef or Kitchen Manager
• Has had a professional kitchen apprenticeship or chefs training course
• Has had experience leading team members in a kitchen environment
• Previous experiences of at least 10 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
• Must be currently present in KSA

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