Commis Chef 1 — Precision Prep in a Fast-Paced Kitchen

Calo Inc.; Manama; On-site; BHD 3,900 - 6,700; Full time

Job summary

Calo Inc. is seeking a Commis 1 Chef to support the kitchen team in Bahrain by executing daily preparation tasks that meet Calo’s nutritional standards. You will bring consistency, attention to detail, and a strong sense of hygiene to ensure customer satisfaction through efficient, safe preparation.

Ideal candidates have a strong à la carte background and experience in high-volume hospitality settings. The role operates in a temperature-controlled environment with shift-based schedules and

Qualifications

• Proven experience as a Commis 2 or Commis 1 in high-volume hotels or central kitchens (3–4 years minimum).
• Proficient with basic health and safety; HACCP certification preferred.
• Understanding of basic preparations and cooking techniques.
• Ability to work in a fast-paced, high-volume production environment.
• Proficient communication in English and team-oriented work style.

Responsibilities

• Assist with preparation of components per standardized recipes.
• Execute all preparation with consistency and efficiency to support an organized work environment.
• Ensure precise portioning according to Calo calories and macronutrient guidelines.
• Minimize waste through proper storage, labeling, rotation, cutting, trimming, and yield optimization.
• Follow daily production plans and deliver prepped components to dispatch teams.
• Maintain routine due diligence checks adhering to HACCP standards and sanitation protocols.

Skills

Health & safety

HACCP standards

Cooking techniques

English communication

Team collaboration

Job description

Calo Inc. is seeking a Commis 1 Chef to support the kitchen team in Bahrain by executing daily preparation tasks that meet Calo’s nutritional standards. You will bring consistency, attention to detail, and a strong sense of hygiene to ensure customer satisfaction through efficient, safe preparation.

Ideal candidates have a strong à la carte background and experience in high-volume hospitality settings. The role operates in a temperature-controlled environment with shift-based schedules and