Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

To function as a DCDP– Butchery for the Calo Kitchen, working alongside Senior Chefs and the Butchery team on tasks related to meat preparation, portioning, storage, quality control, safety, and sanitation. Success in this role will be determined by your ability to support the efficient operation of the butchery section while maintaining the highest standards of food quality, hygiene, and consistency.

• Assist in the preparation, cutting, trimming, deboning, and portioning of meat, poultry, and seafood according to company standards

  
  
  

• Ensure all products are prepared and stored following food safety and hygiene regulations

  
  
  

• Monitor butchery equipment and report any maintenance issues to superiors

  
  
  

• Continually develop product knowledge and butchery techniques to support operational excellence

  
  
  

• Accurately measure and portion products according to recipes and production requirements

  
  
  

• Assess inventory levels and communicate replenishment needs when necessary

  
  
  

• Support stock rotation procedures and ensure proper labeling and storage of all products

  
  
  

• Dispose of spoiled or expired items and adhere to sanitation regulations and safety standards

  
  
  

• Maintain cleanliness and organization of the butchery work area at all times

  
  
  

• Maintain a positive and professional approach with co-workers

  
  
  

• Produce high-quality cuts and portions while minimizing waste

  
  
  

• Must have 1–3 years of experience as a Commis Chef, Butcher, or similar role within the hospitality, catering, food production, or meat processing industry

  
  
  

• Must be currently present in the UAE

  
  
  

• Must be a proficient communicator in English

  
  
  

• Good understanding of food, health, and safety regulations

  
  
  

• Knowledge of meat cuts, portioning techniques, and product handling standards

  
  
  

• Previous experience in a food manufacturing or central kitchen facility is a plus

  
  
  

• Ability to work in a fast-paced production environment