Chef De Partie - Butchery
صاحب العمل نشط
حالة تأهب وظيفة
سيتم تحديثك بأحدث تنبيهات الوظائف عبر البريد الإلكتروني
شارك هذه الوظيفة
حالة تأهب وظيفة
سيتم تحديثك بأحدث تنبيهات الوظائف عبر البريد الإلكتروني
الوصف الوظيفي
About Calo
Launched in Bahrain in November of 2019 Calo is on a mission to make healthy easy. Were 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 a Butcher-Chef De Partie for Calo Oman Central Production Unit. Oversee and execute butchery operations and manage daily production activities including leading staff on precision cutting portioning trimming and preparation to meet Calos nutritional standards. The successful candidate will make use of their technical and team leadership skills in order to play a critical role in maintaining and enhancing our customers satisfaction through efficiency and strong adherence to safety protocols
Relationships and working expectations
- Provides support and training supervision to junior personnel deployed in the butchery kitchen.
- Works closely with the Kitchen Management Production Leads and Supply Chain to align on quality supplier concerns or improvements in workflow
- Shift-based work based in a temperature-controlled environments with mandatory personal protective equipment during all production operation times
Main Responsibilities
- Lead the team in alignment with Calos culture and brand values through clear communication
- Execute all meat/poultry/seafood cutting portioning trimming deboning & marinations with consistency and efficiency training and guiding the team to execute on the same level of performance
- Ensure precise portioning to align with Calos calories and macronutrient guidelines
- Minimize waste through smart cuts trimming utilizationn and yield optimization
- Follow daily production plans and ensure timely delivery of prepped protein to kitchen teams
- Maintain routine due diligence checks adhering to HACCP standards along with sanitation and safety protocols
Ideal Candidate
Qualifications
- Proven experience as a DCDP or CDP in high-volume hotels or central kitchens (4 - 6 years minimum)
- Proficient with health and safety HACCP standards ( certification preferred)
Knowledge and competency
- In-depth knowledge of various cuts deboning techniques and trimming standards for beef lamb poultry and seafood
- Ability to work in a fast-paced high-volume production environment
- Proficient in communication in English and leading a team
Personality
- Passion for quality and continuous improvements
- Able to lead with empathy building the best version of yourself and your peers
- Obsession with delivering a high level of customer satisfaction
Required Experience:
Manager
نوع التوظيف
دوام كامل
