Head Chef

4 weeks ago

Manama, Bahrain Calo Full time

**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 Production Manager for the CALO Kitchen, to ensure the various sections operate successfully in accordance with the standard of the company using an efficient and modern style of kitchen management in all its sections.

**Relationships and working expectations**:

- Reports directly to the Operations Manager.
- Provides supervision and direction to Personnel deployed in the kitchen.
- Interacts, cooperates with the R&D Kitchen and other sections of Operations as appropriate.

**Main Responsibilities**

**Financial**
- To supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall profit.
- To coordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible workforce throughout the Division, based on the principles of multi-skilling and multitasking.
- To monitor all costs and recommend measures to control them.
- To ensure that the Department Operational Budget is strictly adhered to.
- To review monthly forecasts and schedule resources accordingly.
- To ensure all month end inventories are completed accurately.

**Operational**
- 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 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 Manager to establish and maintain 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 streamlined and efficient resource and equipment flows.
- To be always available and on-duty during peak periods (frequently, opening and closing the operation).
- To handle and investigate customer complaints or problems in coordination with customer service.
- 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.
- To be fully aware and conversant of HACCP policies and procedures and is responsible to integrate them in the day-to-day operation.

**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.

**Special Duties**
- To act as the HACCP Team Leader.
- To implement and closely monitor HACCP policies and procedures in the kitchen in coordination with the Q/A Hygiene Officer.
- Along with the Q/A Hygiene Officer, to represent the hotels in all HACCP related outside training.

**Administration**
- To ensure that all Departmental Operations Manuals are prepared and updated annually.
- To ensure that all Kitchen forms and reports are forwarded in time to the concerned departments.
- To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
- To attend weekly Meetings.
- To ensure that all meetings are well planned, efficient and result oriented.
- To conduct daily operations briefing with the Executive Sous Chef, Sous Chef, Pastry Chef and Chief Steward
- To ensure that deadlines on all projects are met.

**General**
- To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
- To report for duty punctually wearing the correct uniform and name tag at all times.
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a good rapport and working relationship with staff in the kitchen and all other departments.
- To undertake any reasonable tasks and secondary duties as assigned by the operations Manager
- To respond to any changes in the Kitchen function

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