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

The Demi Chef De Partie (DCDP) is responsible for supporting a designated section within Calo On Demand, ensuring the consistent preparation, cooking, and assembly of menu items to meet Calo's quality, speed, food safety, and nutritional standards.

This role plays a critical part in delivering an exceptional customer experience by maintaining high production efficiency, supporting team development and ensuring every order leaves the kitchen accurately prepared and on time. The successful candidate will combine strong culinary execution with hands-on support in a fast-paced Quick Service Restaurant (QSR) environment.

Relationships and working expectations

Provides support and training supervision to junior personnel deployed in the On Demand kitchen.
Works closely with the Kitchen Management & Production Leads to align on quality, supply concerns or improvements in workflow
Shift-based work, based in high volume environments, with mandatory personal protective equipment during all production operation times

Main Responsibilities

Support & 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 utilization & yield optimization
Follow daily production & service plans and ensure the timely delivery of prepared hot meals for delivery
Maintain routine due diligence checks, adhering to HACCP standards along with sanitation and safety protocols

Ideal Candidate

Qualifications

Proven experience as a Demi Chef De Partie or Commis 1 in QSR or high-volume, restaurants (2 - 4 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