Sous 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 We are looking for a Sous Chef to join our Calo Black project, working closely with the Head Chef to oversee daily kitchen operations.

This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering.

For this role, we are seeking candidates with a strong à la carte background.

The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.

Main Responsibilities Support the Head Chef in overseeing daily kitchen operations and smooth service execution.

Supervise and coordinate with Jr.

Sous Chef, Sr.

CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.

Step into the Head Chef’s role during their absence, including leading service and coordinating with FOH.

Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo’s brand standards.

Assist in menu development, seasonal specials, and recipe refinement.

Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.

Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.

Ensure mise en place is completed ahead of each service.

Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.

Maintain strict compliance with hygiene, sanitation, and food safety regulations.

Foster a positive and professional team culture in a fast-paced kitchen environment.

Ideal Candidate Qualifications  6–8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr.

Sous Chef in a dine-in, à la carte, or fine casual dining restaurant.

Strong background in plating, modern presentation styles, and à la carte menu execution.

A culinary degree or equivalent qualification is preferred.

Currently based in the GCC region.  Willing to relocate to Riyadh, Saudi Arabia.

Strong communication skills in English.

Knowledge and competency Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.

Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.

Experience with menu planning, costing, and portion control.

Excellent time management and organizational skills, particularly during high-volume service.

Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.

Personality Calm, confident leader who thrives under pressure.

Passionate about food and guest satisfaction.

Strong communicator with the ability to inspire and guide the team.

Creative yet disciplined, with a keen eye for detail in both flavor and presentation.

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