Commi 2 - Cold Kitchen

About Calo

Founded in Bahrain in November 2019, Calo is dedicated to simplifying healthy eating by leveraging technology to offer fast, affordable, and nutritious food access.

Role Overview

We are seeking a Commi 2 for our Cold Kitchen at Calo Qatar's Central Production Unit. This role entails supporting daily preparation and production of cold kitchen items such as salads, sandwiches, sauces, dressings, and chilled appetizers, ensuring adherence to nutritional and quality standards.

Working Relationships and Environment

• Report to Senior Chefs and CDPs within the Cold Kitchen department.
• Coordinate with Production Leads and other kitchen sections to ensure smooth workflow and consistency.
• Operate in temperature-controlled areas with mandatory PPE during production shifts.
• Collaborate with the kitchen team to meet daily production targets and quality expectations.

Key Responsibilities

• Assist in preparing and producing various cold kitchen items following standardized recipes.
• Carry out basic food prep tasks such as washing, peeling, cutting, chopping, mixing, assembling, and portioning.
• Ensure consistency in taste, appearance, portion sizes, and nutritional content of prepared food.
• Strictly adhere to recipe and production guidelines to maintain batch uniformity.
• Accurately portion ingredients to comply with calorie and macronutrient guidelines.
• Prepare sauces, dressings, marinades, and dips as per approved methods; ensure correct storage and labeling.
• Efficiently assemble sandwiches, salads, and other cold meals to meet production schedules and presentation standards.
• Follow cold-chain protocols and maintain proper temperature control throughout handling.
• Organize and manage ingredient storage with proper labeling, dating, and rotation using FIFO and FEFO systems.
• Complete daily production plans on time, delivering components to relevant teams.
• Maintain a clean and hygienic workstation throughout shifts.
• Minimize food waste by proper handling and ingredient utilization.
• Regularly inspect ingredient and product quality, freshness, appearance, and temperature.
• Implement food safety and hygiene procedures compliant with HACCP and internal standards.
• Ensure all equipment and surfaces are sanitized regularly.
• Report any food safety, quality, equipment, or ingredient concerns promptly to supervisors.
• Assist other kitchen sections as needed to ensure overall production efficiency.

Candidate Profile

Qualifications

• Experience as Commis 2 or 3 in Cold Kitchen, Central Kitchen, Catering, Hotel, Restaurant, or high-volume food production settings.
• Preferably 2–3 years of relevant culinary experience.
• Hands-on knowledge in preparing salads, sandwiches, sauces, dressings, dips, cold appetizers, and similar items.
• Familiarity with food safety, hygiene, HACCP standards, and cold food handling.
• HACCP or equivalent food safety certification is a plus.

Skills and Competencies

• Proficient in cold kitchen preparation methods and safe food handling.
• Skilled with knives and capable of performing multiple cutting techniques.
• Ability to accurately execute recipes and portion controls.
• Knowledgeable in salad preparation, sandwich assembly, and cold food presentation standards.
• Understanding of cold storage, temperature control, labeling, and FIFO/FEFO procedures.
• Capable of working efficiently in a fast-paced production environment.
• Detail-oriented with a focus on consistency.
• Good communicator and team collaborator.
• Basic proficiency in English.

Personal Attributes

• Enthusiastic about maintaining exceptional food quality and consistency.
• Attentive to detail and committed to high standards.
• Team-oriented with a positive attitude.
• Dependable, disciplined, and able to handle work pressure effectively.
• Proactive mindset eager to learn and improve.
• Strong adherence to hygiene, food safety, and cleanliness.
• Customer-focused, dedicated to delivering consistently excellent products.