Tandoor DCDP

Tandoor DCDP – Key Responsibilities

• Handle daily operations of the Tandoor section.
• Prepare North Indian and Tandoori dishes such as kebabs, tikka, naan, roti and other tandoor preparations.
• Ensure consistency in taste, quality, texture and presentation.
• Manage marination, seasoning and preparation of tandoor items.
• Maintain proper temperature control and safe handling of the tandoor.
• Supervise and guide Commis Chefs and kitchen helpers.
• Ensure timely food preparation during peak service hours.
• Maintain food hygiene, safety and sanitation standards.
• Monitor stock, ingredients and daily kitchen requirements.
• Follow standard recipes and portion control.
• Minimise food wastage and maintain food cost standards.
• Ensure proper storage, labelling and FIFO practices.
• Coordinate with CDP, Sous Chef and Head Chef for smooth kitchen operations.