Junior Dispatch Supervisor

About Calo 

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. 

Role overview

To function as a Junior Dispatch Supervisor for Calo Qatar Central Production Unit. Act as the on-the-floor leader during food portioning and dispatch windows, solving problems quickly and keeping operations moving. The successful candidate will make use of their technical and team leadership skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction through efficiency and strong adherence to safety &  portioning protocols 

Relationships and working expectations

• Provides support and  training supervision  to  food packing personnel deployed for portioning and dispatching of meals
• Works closely with the Ops + Dispatch  Management,  Logistics , and Quality  to align on portioning accuracy, customer request  or improvements in workflow 
• Shift-based work, based in temperature-controlled environments, with mandatory personal protective equipment during all dispatch  operation times 

Main Responsibilities

• Lead the team in alignment with Calo’s culture and brand values through clear communication 
• Execute all portioning & shopping  preparations with consistency and efficiency, training and guiding the team to execute on the same level of performance
• Ensure precise portioning to align with Calo’s calories and macronutrient guidelines
• Minimize errors through effective practice of portioning, packing ,labeling, and dispatch  of meals , along with internal dashboard utilization
• Follow daily portioning guidelines  and ensure the timely dispatch  of meals  to delivery teams 
• Maintain routine due diligence checks, adhering to HACCP standards  along with sanitation and safety protocols

Ideal Candidate

Qualifications 

• Proven experience as a team leader in service crew & food portioning   in high-volume, hotel, restaurants,  catering and retail  central kitchens  (4 - 6 years minimum)
• Proficient with health and safety, HACCP standards (certification preferred) 

Knowledge and competency

• Working knowledge  food portioning  &  packing 
• Use of computer and familiarity with excel & google sheets 
• Ability to work in a fast-paced, high-volume  environment with dynamic thinking 
• Proficient in communication  in English   and leading a team 

Personality

• Passion for quality and continuous improvements
• Able to lead with empathy, building the best version of yourself and your  peers
• Obsession with delivering a high level of customer satisfaction