New Product Development chef

Calo is an app providing personalized meal plans for busy people through nutritional algorithms built with love by chefs nutritionists and software engineers.

Launched in Bahrain in 2019 we have since expanded to 7 countries delivered millions of meals to our customers and are now expanding our mission of making healthy easy to retail and other verticals.

Were on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.

Calos menu is at the core of our customer experience. As we expand our UAE offering we need a chef who can elevate our meals introduce bold new flavors and continuously innovate while staying true to health quality and operational efficiency. This role directly shapes what thousands of customers eat every day.

Were looking for an experienced Sous Chef with strong exposure to modern European and Asian cuisines and a proven track record of developing new recipes building menus and improving existing dishes. You will work closely with the GM Head Chef and NPD team to design test refine and scale recipes that meet Calos nutritional standards and production capabilities. Experience in catering hotels or large restaurant operations is highly valuable due to the scale and precision required.

• Create and test new recipes that align with Calos nutritional philosophy (keto high-protein vegan detox gluten-free etc.).

• Improve existing dishes to enhance flavor consistency and customer satisfaction.

• Balance creativity with cost nutrition and operational constraints.

• Analyze culinary trends customer feedback and dietary needs to inform new product ideas.

• Develop concepts that stand out in the UAE health & wellness market.

• Work with Nutrition and Operations teams to ensure all meals meet health safety and production standards.

• Coordinate with Procurement to source high-quality cost-efficient ingredients.

• Document recipes yields methods and standards with accuracy.

• Standardize recipes for bulk production and train teams on execution.

• Ensure all new dishes comply with Calos food safety and quality requirements.

• Bring fresh energy and creative thinking to the kitchen.

• Foster a culture of experimentation learning and continuous improvement.

• Culinary Arts degree or equivalent formal training.

• Minimum 5 years of experience as a Sous Chef ideally within hotels large restaurants or catering environments with full menu and NPD ownership exposure.

• Strong background in modern European Levant and Asian cuisines.

• Proven track record of taking dishes from concept to pilot to scaled production in high-volume environments.

• Demonstrated experience designing menus under real-world constraints including cost macros operational feasibility shelf life reheating and consistency at scale.

• Comfortable working in fast-paced high-volume production kitchens where precision and efficiency are critical.

• Skilled in recipe costing scaling optimization and standardization for bulk production.

• Tech-friendly: confident using basic kitchen and reporting systems (MS Office RMS POS MMS).

• Positive energetic and collaborative.

• A strong communicator with the ability to present ideas clearly and professionally.

• Detail-oriented organized and capable of managing multiple development projects.

• Creative yet practical.

• Passionate about health wellness and building exceptional food experiences.

• Bonus: You have a portfolio showcasing dishes menus or product development work.

• Screening meeting with our TA team (30 mins)

• Technical interview 1 (45 mins)

• Technical interview 2 (30 mins)

• Culture-fit interview (30 mins)

• Offer stage

If this role excites you and you see yourself matching at least 85% of the criteria above what are you waiting for Yalla lets gooo!