Junior Sous Chef - COMAL (Mexican Concept)

7 Management; Dubai; Sur place; AED 96 000 - 144 000; Plein temps

Résumé du poste

COMAL is seeking a Chef de Partie to support the Sous Chef in day-to-day kitchen operations in Dubai. You will oversee assigned sections, ensure recipe consistency, portion control, and timely service while maintaining high hygiene and organizational standards.

As a hands-on leader during service, you will train Commis and Demi Chefs, manage mise en place, monitor stock, and uphold HACCP compliance to deliver quality dishes that reflect the restaurant's bold Mexican-inspired menu.

Qualifications

• Diploma or certificate in culinary arts or related field.
• Minimum 3–5 years of culinary experience, with at least 1 year in a supervisory role (Chef de Partie or similar).
• Strong understanding of food preparation techniques, kitchen operations, and quality standards.
• Good knowledge of food safety, hygiene regulations, and HACCP principles.
• Strong communication, organizational, and time management skills.

Responsabilités

• Section Management: Oversees assigned kitchen sections during preparation and service, ensuring recipes, portion sizes, presentation standards, and service timelines are met.
• Food Preparation and Quality: Assists in the preparation and finishing of menu items, ensuring all dishes meet quality, taste, and presentation standards.
• Team Support and Guidance: Supervises Commis Chefs and Demi Chefs, providing training and support to maintain productivity and consistency.
• Kitchen Organization: Ensures mise en place is completed, equipment is maintained, and workstations are clean and ready for service.
• Stock and Waste Control: Monitors stock levels, reports replenishment needs, ensures proper stock rotation, and minimizes waste.
• Food Safety and Compliance: Maintains HACCP compliance and hygiene standards through safe handling and storage.

Connaissances

Section management

Food preparation

Leadership

HACCP compliance

Communication

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 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 flavors, and the simple joy of sharing good food.

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 flavors, and the simple joy of sharing good food.

Role Overview

Supports the Sous Chef in the day-to-day operation of the kitchen by overseeing assigned sections, ensuring food quality and consistency, and maintaining high standards of hygiene, organization, and teamwork. The role plays a hands-on leadership role during service while contributing to the smooth execution of daily kitchen operations.

Key Responsibilities

• Section Management: Oversees assigned kitchen sections during preparation and service, ensuring recipes, portion sizes, presentation standards, and service timelines are consistently met.
• Food Preparation and Quality: Assists in the preparation and finishing of menu items, ensuring all dishes leaving the kitchen meet the established quality, taste, and presentation standards.
• Team Support and Guidance: Supervises Commis Chefs and Demi Chefs within the assigned section, providing day-to-day guidance, training, and support to maintain productivity and consistency.
• Kitchen Organization: Ensures mise en place is completed, equipment is maintained, and workstations remain clean, organized, and fully prepared for service.
• Stock and Waste Control: Monitors stock levels within the assigned section, reports replenishment requirements to the Sous Chef, ensures proper stock rotation, and minimizes food waste through careful handling and portion control.
• Food Safety and Compliance: Maintains compliance with HACCP, food safety regulations, and company hygiene standards by ensuring cleanliness, safe food handling practices, and proper storage procedures.

Qualifications

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum 3-5 years of culinary experience, with at least 1 year as a Chef de Partie or similar supervisory role.
• Strong understanding of food preparation techniques, kitchen operations, and quality standards.
• Good knowledge of food safety, hygiene regulations, and HACCP principles.
• Strong communication, organizational, and time management skills.