Commi 2 - Cold Kitchen

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 Commis 2 – Cold Kitchen for Calo Qatar Central Production Unit. Support the Cold Kitchen team by executing daily preparation and production tasks, including salads, sandwiches, sauces, dressings, cold appetizers, and other chilled food components, while meeting Calo’s nutritional and quality standards. The successful candidate will bring consistency, attention to detail, good knife skills, and strong hygiene practices to play a critical role in maintaining product quality, food safety, and customer satisfaction through efficient production and strict adherence to standardized recipes and safety protocols. Relationships and Working Expectations - Works under the guidance of Senior Chefs and CDPs within the Cold Kitchen section. - Works closely with Production Leads and other kitchen sections to support workflow efficiency and production consistency. - Shift-based work in temperature-controlled environments, with mandatory personal protective equipment during all production operations. - Collaborates with the wider kitchen team to ensure cold food components are prepared and delivered according to the daily production plan. Main Responsibilities - Assist with the preparation and production of salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components according to standardized recipes. - Perform basic food preparation tasks, including washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning ingredients. - Prepare and assemble cold kitchen items while maintaining consistency in taste, presentation, portion size, and nutritional requirements. - Follow standardized recipes and production specifications accurately to ensure consistency across all batches. - Ensure precise portioning of ingredients to align with Calo’s calorie and macronutrient guidelines. - Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling. - Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards. - Maintain proper cold-chain procedures and temperature control when handling chilled ingredients and finished products. - Ensure ingredients are properly stored, labeled, dated, and rotated according to FIFO/FEFO procedures. - Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines. - Maintain a clean, organized, and hygienic workstation throughout the shift. - Minimize food waste through proper handling, storage, portioning, and utilization of ingredients. - Conduct regular checks on the quality, freshness, appearance, and temperature of ingredients and prepared products. - Follow all food safety and hygiene procedures in accordance with HACCP and Calo standards. - Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly. - Report any food safety concerns, quality issues, equipment problems, or ingredient shortages to the Chef or Production Lead. - Support other kitchen sections when required to ensure smooth overall production operations. Ideal Candidate Qualifications - Proven experience as a Commis 3 or Commis 2, preferably within a Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment. - 2–3 years of relevant kitchen experience is preferred. - Previous experience preparing salads, sandwiches, sauces, dressings, dips, cold appetizers, and other chilled food items is highly preferred. - Basic knowledge of food safety, hygiene, HACCP standards, and proper cold food handling. - HACCP or food safety certification is preferred. Knowledge and Competency - Good understanding of cold kitchen preparation techniques and food handling practices. - Good basic knife skills and ability to perform different types of cutting and preparation. - Ability to accurately follow standardized recipes and portion specifications. - Knowledge of salad preparation, sandwich assembly, sauces, dressings, dips, and cold food presentation. - Understanding of chilled food storage, temperature control, labeling, and FIFO/FEFO practices. - Ability to work in a fast-paced, high-volume production environment. - Strong attention to detail and consistency. - Good communication skills and ability to work effectively as part of a team. - Basic English communication skills. Personality - Passionate about food quality, consistency, and presentation. - Strong attention to detail and commitment to maintaining high standards. - Team player who supports colleagues and contributes to a positive working envir

2–3 years of relevant kitchen experience is preferred. Proven experience as a Commis 3 or Commis 2, preferably within a Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production environment. Basic knowledge of food safety, hygiene, HACCP standards, and proper cold food handling. HACCP or food safety certification is preferred.

Assist with the preparation and production of salads, sandwiches, wraps, cold appetizers, sauces, dressings, dips, garnishes, and other chilled food components according to standardized recipes. Perform basic food preparation tasks, including washing, peeling, cutting, chopping, slicing, mixing, assembling, and portioning ingredients. Prepare and assemble cold kitchen items while maintaining consistency in taste, presentation, portion size, and nutritional requirements. Follow standardized recipes and production specifications accurately to ensure consistency across all batches. Ensure precise portioning of ingredients to align with calorie and macronutrient guidelines. Prepare sauces, dressings, marinades, and dips according to approved recipes and ensure proper storage and labeling. Assemble sandwiches, salads, and other cold meals efficiently according to production requirements and presentation standards. Maintain proper cold-chain procedures and temperature control when handling chilled ingredients and finished products. Ensure ingredients are properly stored, labeled, dated, and rotated according to FIFO/FEFO procedures. Follow daily production plans and ensure all prepared components are completed and transferred to the relevant teams within the required timelines. Maintain a clean, organized, and hygienic workstation. Minimize food waste through proper handling, storage, portioning, and utilization of ingredients. Conduct regular checks on the quality, freshness, appearance, and temperature of ingredients and prepared products. Follow all food safety and hygiene procedures in accordance with HACCP and Calo standards. Ensure all equipment, utensils, work surfaces, and preparation areas are cleaned and sanitized regularly. Report any food safety concerns, quality issues, equipment problems, or ingredient shortages. Support other kitchen sections when required to ensure smooth overall production operations.