Chef De Partie - COMAL (Mexican Concept)

Looking for a Chef De Partie - COMAL (Mexican Concept) at 7 Management in Dubai, United Arab Emirates? This role focuses on the day-to-day work of a 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 commu

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Company Overview

Seven Management’s regional recognition has long been established for its uniqueness and creativity in connecting with diverse audiences through providing highly memorable dining and entertainment experiences. Led by Rabih Fakhreddine, a group of young, dynamic visionaries came together and set the roots of Seven Management in Beirut, Lebanon. Today, our brands are highly regarded across the Middle East: Seven Sisters, Antika, February 30, The Theater, Sayf, Lucia’s, Limonata, Parasol, Yubi, Lady Bird, and 25 Jump Street. Our visionary concepts and years spent perfecting the right cuisine and entertainment blend has placed our name on the forefront of leading restaurant, lounge, bar and club operators in Beirut and Dubai. From visualization to creation, every venue is complete with the most intricate of elements that our guests have come to know, love and expect from us. Our creativity knows no depth, and our vision is limitless, stretching our touch across Lebanon, the UAE, Qatar, NEOM & Greece.

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.

Quick Details

• Salary Range: Not Applicable
• Job Type: Full-time
• Experience: 3 Year+
• Qualifications: Bachelors-degree

Key Responsibilities

• Section Management: Leads assigned kitchen section (hot, cold, grill, pastry, etc.) ensuring efficient operation, timely preparation, and consistent food quality.
• Food Preparation & Cooking: Prepares high-quality dishes according to recipes, presentation standards, and portion guidelines.
• Team Supervision: Guides and supports Demi CDPs and Commis, ensuring proper mise en place, task delegation, and adherence to kitchen standards.
• Quality Control: Ensures all dishes leaving the section meet company standards for flavor, presentation, and portion size.
• Mise en Place: Organizes and maintains all ingredients, equipment, and preparations necessary for efficient service.
• Hygiene & Safety: Maintains high standards of cleanliness, food safety, and sanitation according to HACCP and local health regulations.

Requirements

• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Demi Chef de Partie or Chef de Partie.
• Strong culinary skills in assigned section (hot/cold/pastry/grill).
• Good knowledge of kitchen operations, food safety, and hygiene standards.
• Ability to train and guide junior kitchen staff.
• A culinary degree or certification is an advantage.

Benefits