Chef De Partie – Calo On Demand

About Calo Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale. Role Overview We are looking for a Chef De Partie to lead CALO’s on-demand Kitchen operation. In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency. This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy à la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times. Main Responsibilities • Take full ownership of the cloud kitchen operations during the assigned shift • Run the kitchen independently and ensure smooth end-to-end operations • Lead, supervise, and manage all kitchen staff on shift • Ensure timely preparation and dispatch of orders while maintaining Calo’s quality standards • Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines • Plan daily production and workflow to meet operational demand • Monitor food quality, freshness, portioning, and waste control • Manage inventory, ordering, stock rotation, and storage • Enforce strict compliance with food safety, hygiene, and sanitation regulations • Train, coach, and evaluate kitchen staff performance • Communicate clearly with team members and management (Central Kitchen) • Resolve operational issues proactively and take control of challenging situations • Maintain a clean, organized, and efficient kitchen environment • Lead by example with professionalism, discipline, and accountability Ideal Candidate Qualifications • Proven experience as a Chef De Partie (CDP) • Minimum of 5 years’ experience in hospitality within dine-in, à la carte, casual dining, or high-volume restaurant kitchens • Strong background in heavy-pace à la carte operations • Culinary degree or equivalent professional kitchen experience • Previous experience running a kitchen or leading shifts independently • Cloud kitchen or production kitchen experience is an advantage • Must be currently present in UAE • Proficient in spoken and written English Knowledge & Competency • Strong leadership with the ability to run kitchen operations independently • Excellent kitchen management and organizational skills • Ability to handle high-volume production under pressure • Skilled in staff scheduling, task delegation, and performance monitoring • Strong understanding of healthy food concepts and modern kitchen practices • Cost awareness, inventory control, and waste reduction knowledge • Ability to maintain consistency, speed, and quality simultaneously Personality • Confident leader with a strong sense of ownership • Calm, decisive, and solutions-oriented under pressure • Clear and effective communicator • Professional, disciplined, and detail-oriented • Supportive leader who motivates teams with empathy and fairness • Customer-focused mindset, even within a delivery-first operation

Minimum of 5 years’ experience in hospitality within dine-in, à la carte, casual dining, or high-volume restaurant kitchens; Strong background in heavy-pace à la carte operations; Culinary degree or equivalent professional kitchen experience; Previous experience running a kitchen or leading shifts independently; Cloud kitchen or production kitchen experience is an advantage; Must be currently present in UAE; Proficient in spoken and written English

Take full ownership of the cloud kitchen operations during the assigned shift; Run the kitchen independently and ensure smooth end-to-end operations; Lead, supervise, and manage all kitchen staff on shift; Ensure timely preparation and dispatch of orders while maintaining Calo’s quality standards; Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines; Plan daily production and workflow to meet operational demand; Monitor food quality, freshness, portioning, and waste control; Manage inventory, ordering, stock rotation, and storage; Enforce strict compliance with food safety, hygiene, and sanitation regulations; Train, coach, and evaluate kitchen staff performance; Communicate clearly with team members and management (Central Kitchen); Resolve operational issues proactively and take control of challenging situations; Maintain a clean, organized, and efficient kitchen environment; Lead by example with professionalism, discipline, and accountability