Sous Chef UAE

Launched in Bahrain in November 2019 Calo is on a mission to make healthy easy. Were a team of dedicated individuals driving this mission by providing better faster and more affordable access to food through technology.

We are looking for a Sous Chef to join our Central Kitchen team in Dubai UAE. The Sous Chef will work closely with the Head Chef to oversee daily production operations ensuring consistency efficiency and high food quality at scale. This role is ideal for someone with strong experience in high-volume production kitchens meal preparation and process-driven environments.

• Support the Head Chef in managing daily central kitchen operations and production flow

• Supervise and coordinate kitchen teams across different sections to ensure efficiency and consistency

• Ensure all meals are prepared portioned and packed according to company standards

• Monitor food quality portion control and adherence to standardized recipes

• Optimize production processes to improve speed consistency and cost efficiency

• Train and mentor kitchen staff on production techniques hygiene standards and SOPs

• Ensure mise en place and batch preparation are completed according to schedule

• Oversee inventory stock levels ordering and waste control

• Maintain strict compliance with hygiene sanitation and food safety standards

• Step in to lead kitchen operations in the absence of the Head Chef

• Foster a structured disciplined and positive team environment

• 68 years of culinary experience including at least 2 years as a Sous Chef or a strong Junior Sous Chef

• Experience in central kitchens cloud kitchens catering operations or high-volume food production environments

• Strong understanding of batch cooking meal preparation and large-scale production operations

• Culinary degree or equivalent qualification is preferred

• Currently based in Dubai UAE

• Strong communication skills in English

• Proven ability to manage high-volume kitchen operations under pressure

• Strong knowledge of food safety hygiene and production standards

• Experience in menu planning costing and portion control at scale

• Excellent organizational and time management skills

• Familiarity with kitchen systems inventory management and reporting tools

• Ability to lead and develop kitchen teams effectively

• Calm structured and process-driven leader

• Detail-oriented with a focus on consistency and efficiency

• Strong communicator and team leader

• Passionate about food quality and operational excellence

• Proactive disciplined and solutions-oriented mindset

• Able to thrive in a fast-paced high-volume production environment