Chef De Partie - COMAL (Mexican Concept)

Company Overview COMAL takes its name from the traditional Mexican griddle used for centuries to prepare fresh tortillas and other staples of Mexican cuisine. More than just a cooking tool, the comal represents the heart of the Mexican kitchen, where tradition, flavour, and community come together. Rooted in Mexico’s rich culinary heritage, COMAL celebrates authentic street food, bold flavours, and the simple joy of sharing good food. Role Overview Responsible for running a specific section of the kitchen and ensuring all dishes are prepared to the highest standards of quality, consistency, and presentation. This role requires strong technical skills, organization, and the ability to work efficiently under pressure. Key Responsibilities • Section Management: Leads assigned kitchen section (hot, cold, grill, pastry, etc.) ensuring efficient operation, timely preparation, and consistent food quality. • Food Preparation & Cooking: Prepares high-quality dishes according to recipes, presentation standards, and portion guidelines. • Team Supervision: Guides and supports Demi CDPs and Commis, ensuring proper mise en place, task delegation, and adherence to kitchen standards. • Quality Control: Ensures all dishes leaving the section meet company standards for flavor, presentation, and portion size. • Mise en Place: Organizes and maintains all ingredients, equipment, and preparations necessary for efficient service. • Hygiene & Safety: Maintains high standards of cleanliness, food safety, and sanitation according to HACCP and local health regulations. Qualifications • Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Demi Chef de Partie or Chef de Partie. • Strong culinary skills in assigned section (hot/cold/pastry/grill). • Good knowledge of kitchen operations, food safety, and hygiene standards. • Ability to train and guide junior kitchen staff. • A culinary degree or certification is an advantage.

Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Demi Chef de Partie or Chef de Partie. Strong culinary skills in assigned section (hot/cold/pastry/grill). Good knowledge of kitchen operations, food safety, and hygiene standards. Ability to train and guide junior kitchen staff. A culinary degree or certification is an advantage.

Section Management: Leads assigned kitchen section (hot, cold, grill, pastry, etc.) ensuring efficient operation, timely preparation, and consistent food quality. Food Preparation & Cooking: Prepares high-quality dishes according to recipes, presentation standards, and portion guidelines. Team Supervision: Guides and supports Demi CDPs and Commis, ensuring proper mise en place, task delegation, and adherence to kitchen standards. Quality Control: Ensures all dishes leaving the section meet company standards for flavor, presentation, and portion size. Mise en Place: Organizes and maintains all ingredients, equipment, and preparations necessary for efficient service. Hygiene & Safety: Maintains high standards of cleanliness, food safety, and sanitation according to HACCP and local health regulations.