Demi Chef De Partie - COMAL (Mexican Concept)

7 Management; Dubai; Sur place; AED 39 000 - 73 000; Plein temps

Résumé du poste

COMAL in Dubai seeks a Demi Chef de Partie to assist the Chef de Partie in the preparation, cooking and presentation of dishes within a busy kitchen. The role requires maintaining consistency, quality and high hygiene standards while supporting kitchen operations efficiently.

You will supervise Commis chefs, ensure section readiness for service, and uphold brand standards in taste and plating. Strong HACCP knowledge and meticulous attention to detail are essential for delivering high-quality

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• 2–4 years of culinary experience with at least 1 year in a similar role.
• Strong technical knowledge of cooking techniques and kitchen operations.
• Understanding of HACCP principles and food safety procedures.
• Excellent attention to detail and commitment to quality.

Responsabilités

• Prepares ingredients, sauces, garnishes according to recipes and standards.
• Cooks and presents dishes per brand and menu specifications.
• Assists in managing the section and ensures readiness for service.
• Guides and supports Commis chefs with training and feedback.
• Ensures all food meets standards for quality, taste and presentation.

Formation

Diploma or Certificate in Culinary Arts

Description du poste

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 cookingtool 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 amp 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

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.