Requirements
Proven experience as a Chef De Partie (CDP) with a minimum of 5 years in hospitality within dine-in, à la carte, casual dining, or high-volume restaurant kitchens. Strong background in heavy-pace à la carte operations and a culinary degree or equivalent professional kitchen experience are required. Previous experience running a kitchen or leading shifts independently, along with cloud kitchen or production kitchen experience, is advantageous. Proficiency in spoken and written English is essential.
Description
About CaloLaunched 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 OverviewWe 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 accountabilityIdeal CandidateQualifications 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 Willing to relocate to Kuwait Proficient in spoken and written EnglishKnowledge & 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 simultaneouslyPersonality 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