Demi 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 Summary The Demi Chef de Partie is responsible for assisting the Chef de Partie in the preparation, cooking, and presentation of dishes within an assigned kitchen section. The role requires maintaining consistency, quality, and high hygiene standards while supporting kitchen operations efficiently. The Demi Chef de Partie also helps supervise Commis and ensures the section operates smoothly during service. Key Responsibilities • Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service. • Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section. • Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence. • Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed. • Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately. 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. • Understanding of HACCP principles and food safety procedures. • 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. Understanding of HACCP principles and food safety procedures. Excellent attention to detail and commitment to quality.

Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service. Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section. Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence. Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed. Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately.