Junior Sous Chef - Hot

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

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 a sufficient supply of meat poultry and fish
• Checks all incoming outgoing meat poultry and fish for quality - quantity and advises the Sous Chef of any discrepancies
• Ensures that meat poultry and fish are stored by established standards
• Ensure that portion control Policy/standard packing instructions are followed
• Check daily menus and guidelines to determine the appropriate production load
• Prepares daily requisition based on forecasted menu requirements
• Coordinate and participate with other sections on requirements cleanliness wastage and cost control
• Ensures that the Butchery Section is kept in a 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
• Must be currently in KSA
• Knowledge of waste management is a big plus

Knowledge and competency

• Knowledge of various cooking methods ingredients and procedures particularly butchery.
• Management skills
• Familiarity with industrys 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