Junior Sous Chef

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. • 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.