Commis - 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 Summary The Commis Chef is responsible for assisting in the preparation, cooking, and presentation of dishes under the supervision of senior chefs. This role is foundational within the kitchen team, ensuring consistent quality, adherence to recipes, and compliance with hygiene and safety standards. The Commis Chef plays an important part in supporting smooth kitchen operations and developing culinary skills within a high-performance hospitality environment. Key Responsibilities • Food Preparation: Assists in the daily preparation of ingredients, mise en place, and basic cooking tasks according to recipes and standards set by the Chef de Partie or Sous Chef. • Cooking Assistance: Supports the cooking and plating of dishes in assigned sections. Ensures all food is prepared with consistency, quality, and presentation excellence. • Ingredient Management: Ensures all ingredients are properly stored, labeled, and rotated according to FIFO (First In, First Out) principles. Reports any shortages or quality issues promptly. • Hygiene & Safety: Maintains high standards of cleanliness and hygiene in all kitchen areas. Complies with food safety and HACCP guidelines at all times. • Equipment Care: Operates kitchen equipment safely and responsibly. Reports any maintenance or malfunction issues immediately to the supervisor. • Waste Control: Minimizes food wastage by following portion control guidelines and proper storage procedures. Qualifications/Skills • Diploma or Certificate in Culinary Arts or related field. • Minimum 2–4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel. • Strong technical knowledge of cooking techniques, preparation, and kitchen operations. • Excellent attention to detail and commitment to quality.

Diploma or Certificate in Culinary Arts or related field. Minimum 2–4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel. Strong technical knowledge of cooking techniques, preparation, and kitchen operations. Excellent attention to detail and commitment to quality.

Food Preparation: Assists in the daily preparation of ingredients, mise en place, and basic cooking tasks according to recipes and standards set by the Chef de Partie or Sous Chef. Cooking Assistance: Supports the cooking and plating of dishes in assigned sections. Ensures all food is prepared with consistency, quality, and presentation excellence. Ingredient Management: Ensures all ingredients are properly stored, labeled, and rotated according to FIFO (First In, First Out) principles. Reports any shortages or quality issues promptly. Hygiene & Safety: Maintains high standards of cleanliness and hygiene in all kitchen areas. Complies with food safety and HACCP guidelines at all times. Equipment Care: Operates kitchen equipment safely and responsibly. Reports any maintenance or malfunction issues immediately to the supervisor. Waste Control: Minimizes food wastage by following portion control guidelines and proper storage procedures.