Chef De Partie - Butchery

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 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 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  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 Calo’s 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 Calo’s calories and macronutrient guidelines
• Minimize waste through smart cuts, trimming, utilization,n 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