Tandoor Cook

Key Responsibilities

• Prepare a wide variety of tandoori dishes, including kebabs, tikkas, tandoori chicken, fish, paneer, vegetables, and Indian breads.
• Prepare and manage marinades, spice mixes, sauces, and other ingredients required for tandoor preparations.
• Operate and maintain the tandoor safely and efficiently.
• Ensure consistency in taste, texture, portion size, and presentation.
• Monitor cooking temperatures and timings to ensure food is prepared to the required standards.
• Ensure timely preparation of dishes during peak service hours.
• Maintain proper food storage, handling, and hygiene practices.
• Ensure cleanliness of the tandoor, kitchen equipment, workstations, and surrounding areas.
• Coordinate with the Head Chef, Sous Chef, and other kitchen team members for smooth kitchen operations.
• Monitor ingredient availability and inform the kitchen supervisor about shortages or replenishment requirements.
• Minimize food wastage through proper portion control and efficient use of ingredients.
• Follow all food safety, hygiene, and kitchen SOPs.
• Train and guide junior tandoor cooks and kitchen helpers when required.
• Support menu preparation, new dish trials, and improvements in tandoor offerings.

Requirements

• Minimum 3 years of experience as a Tandoor Chef in a restaurant, hotel, café, or similar hospitality establishment.
• Strong knowledge of Indian and North Indian cuisine, particularly tandoor preparations.
• Hands-on expertise in operating different types of tandoors.
• Good understanding of marinades, spices, cooking temperatures, and preparation techniques.
• Knowledge of food safety and hygiene standards.
• Ability to work efficiently in a high-volume and fast-paced kitchen.
• Good teamwork, communication, and coordination skills.
• Ability to work flexible shifts, weekends, and holidays.
• Good grooming, discipline, and professional attitude.