Sous Chef

About Calo

Launched in Bahrain in November 2019 Calo is on a mission to make healthy easy. Were a team of dedicated individuals driving this mission by providing better faster and more affordable access to food through technology.

Role Overview

We are looking for a Sous Chef to join our Central Kitchen team in Bahrain. You will work closely with the Head Chef to oversee daily production operations ensuring consistency efficiency and high food quality at scale.

This role is ideal for someone with strong experience in high-volume production kitchens meal prep and process-driven environments.

Main Responsibilities

• Support the Head Chef in managing daily central kitchen operations and production flow

• Supervise and coordinate kitchen teams across different sections to ensure efficiency and consistency

• Ensure all meals are prepared portioned and packed according to company standards

• Monitor food quality portion control and adherence to standardized recipes

• Optimize production processes to improve speed consistency and cost efficiency

• Train and mentor kitchen staff on production techniques hygiene and SOPs

• Ensure mise en place and batch preparation are completed on schedule

• Oversee inventory stock levels ordering and waste control

• Maintain strict compliance with hygiene sanitation and food safety standards

• Step in to lead operations in the absence of the Head Chef

• Foster a structured disciplined and positive team environment

Qualifications

• 68 years of culinary experience including at least 2 years as a Sous Chef or strong Jr. Sous Chef

• Experience in central kitchens cloud kitchens or high-volume food production environments

• Strong understanding of batch cooking meal prep and large-scale operations

• Culinary degree or equivalent qualification (preferred)

• Currently based in Bahrain

• Strong communication skills in English

Knowledge & Competencies

• Proven ability to manage high-volume kitchen operations under pressure

• Strong knowledge of food safety hygiene and production standards

• Experience in menu planning costing and portion control at scale

• Excellent organizational and time management skills

• Familiarity with kitchen systems inventory management and reporting tools

Personality & Attributes

• Calm structured and process-driven leader

• Detail-oriented with a focus on consistency and efficiency

• Strong communicator and team leader

• Passionate about food quality and operational excellence