Expansion Chef

**Job Description: Expansion Chef**

**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 the Chef who leads the launch of food operations in markets into which Calo expands. The Expansion chef is responsible for planning food operations, setting up the new facility, hiring & training staff, and leading the new expansion’s food operations till handing it over.

**Relationships and working expectations**:

- Reports directly to the Expansion Manager
- Provides supervision and direction to personnel deployed in the kitchen
- To be physically [resent to lead in new markets as required by the business.
- Interacts, and cooperates with the R&D Kitchen and other Operations sections as appropriate.

**Main Responsibilities**

**Kick-starting Operations**
- Responsible for setting up, initiating, and leading food operations in new expansions till handover to the permanent Head Chef.
- Responsible for setting-up new kitchens.
- Responsible for the production, preparation, and presentation of all food items
- To monitor and control all aspects of food preparation and production to ensure consistency and a high level of quality at all times
- To monitor and control equipment and machines functioning, to ensure a smooth operation
- To implement a flexible employee base, with the right mix of employees
- To allocate employees over the Division based on established business levels for that day
- To assign responsibilities to subordinates and to check their performance periodically
- To establish and implement performance standards for the Commissary Kitchen and closely work with the Purchasing responsible for establishing and maintaining a streamlined and efficient operation of the Commissary Kitchen
- To establish and implement and control performance standards for the Stewarding in Kitchens, so as to achieve the highest possible hygiene standards, minimize Operating Equipment breakage and streamline and efficient resource and equipment flows
- To handle and investigate customer complaints or problems in coordination with customer service
- Work closely with the purchasing responsible to procure efficiently & effectively.
- To be responsible for the food hygiene and safety of the kitchen as a whole
- Ensures that health, hygiene, and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures
- Directly in charge of the Stewarding section
- To supervise stewarding team schedule and activities by liaising with the Chief Steward

**Training & Handling of Personnel**
- To recruit, select and train Food Production - F&B Heads of Department and supervisory employees who are able to work within the values instilled by Calo
- Train personnel on the technical & soft skills required to carry out their duties at Calo successfully.
- To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking, and flexible scheduling and by taking an active interest in their welfare, safety, and development
- To develop departmental trainers, assign training responsibilities, and meet with Departmental Trainers adequately on a regular basis.
- Ensure that all employees are fully aware of the rules and regulations pertaining to food handlers
- Ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times
- To carry out any other reasonable duties and responsibilities as assigned
- To project at all times a positive and motivated attitude and exercise self-control

**Third-Party Management**
- To assist in negotiating with 3rd parties and lead conversations about the menu, recipes, operations, kitchen team structures, and food-related aspects.
- Develop training plans for the 3rd Party’s team and deliver those plans.
- Align with senior management of 3rd parties and ensure understanding and alignment for plans of the food aspect.
- Monitor the performance of 3rd parties and share feedback, raise concerns, call for & corrective actions, and ensure that the relationship with 3rd parties contributes to customer satisfaction.
- Align with the culinary manager or on-site responsible for relationship & operations management.

**Product**
- To frequently verify and make sure that only fresh products are used in Food & Beverage Preparation
- To frequently taste Food and to be demanding and critical when it comes to Food quality, thus maintaining the high-quality standard of the product
- To work closely with the R&D kitchen to facilitate the introduction of new recipes and recommend changes as required

**Administration**
- Ensure that all Departmental Operations Manuals are prepared and updated annually
- Ensure that all Kitchen forms and reports are forwarded in time to the concerned departmen