Tandoor Cook

Key responsibilities: Operate the tandoor station: naan, roti, kebabs, and other tandoor items to standard recipe and portion size Manage tandoor temperature and fuel/gas through service hours Follow FIFO (use older stock first) for all tandoor ingredients Keep the tandoor station and surrounding area clean and hygienic through the shift Report daily indenting (what stock is needed for the next day) to the Production Head Follow FSSAI food safety basics: personal hygiene, correct storage temperatures, no cross-contamination Requirements: Minimum 1-2 years working a tandoor station in a restaurant, dhaba, or hotel kitchen Comfortable working near open flame and high heat for extended shifts Basic understanding of dough handling and marination Physically fit, able to stand for long hours Willing to work weekends and festival days (peak season for a sweets and restaurant brand) Nice to have: Work Experience: At Haldiram, Anand Sweets, Indian Sweet House etc Experience with a high-volume kitchen (100+ covers a day) Basic - Hindi/Kannada for communicating with the rest of the kitchen team