Chef De Partie

Description

Summary: Calo is seeking a Chef De Partie to lead kitchen operations, manage daily production, ensure nutritional standards, and maintain customer satisfaction through efficiency and safety protocols. Highlights: 1. Lead kitchen operations and manage daily production activities. 2. Ensure consistent execution of preparations and precise portioning. 3. Maintain high standards for safety, sanitation, and waste minimization. #### **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 a Chef De Partie for Calo Qatar Central Production Unit. Oversee and execute the section operations and manage daily production activities, including leading staff on preparation \& cooking, to meet Calo’s 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 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 temperature\-controlled environments, with mandatory personal protective equipment during all production operation times ##### **Main Responsibilities** * Lead the team in alignment with Calo’s culture and brand values through clear communication * Execute all cooking and preparations with consistency and efficiency, training and guiding the team to execute on the same level of performance * Ensure precise portioning to align with Calo’s calories and macronutrient guidelines * Minimize waste through effective practice of storage, labeling, and rotation of ingredients, along with smart cutting, trimming, utilization \& yield optimization * Follow daily production plans and ensure the timely delivery of prepped components to dispatch 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 preparation \& cooking techniques * 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