Chef de Partie - Tandoor

Brigade Hospitality · Bangalore

Pay₹35,000–50,000a month, as listed

WhereBangaloreKarnataka

TypeFull time

Posted3 Oct3 days ago, via SimplyHired

Kaam checked

No fee, deposit or pay-to-apply signs

No vehicle or licence needed

Physical work

Skills they list28 named

Kitchen hygieneDiploma – Hotel ManagementKitchen health and safety standardsFood productionEquipment cleaningMaintaining equipmentResort experienceWaste reductionKitchen quality controlITI DiplomaFood portioningCost controlCleaning kitchen areasCulinary ArtsKitchen waste reductionHACCPHospitality industry experienceProper food storageIndian cuisineTemperature monitoringQuality inspectionChefDiplomaHotel kitchen experienceCommunication skillsTeam coordinationCommunication with kitchen staffSauce preparation

About this job

Job Summary

Responsible for preparing high-quality Indian tandoor dishes while maintaining food quality, hygiene, presentation, and kitchen standards. The role involves handling the tandoor section efficiently and ensuring consistent taste and portion standards.

Key Responsibilities

Prepare and cook a variety of tandoor dishes, including kebabs, tikka, naan, roti, kulcha, and other Indian breads.

Ensure consistent taste, quality, portion size, and presentation of all dishes.

Prepare marinades, sauces, dough, and other ingredients required for the tandoor section.

Operate and maintain the tandoor safely and efficiently.

Monitor cooking temperatures and ensure food is cooked as per required standards.

Maintain cleanliness and hygiene of the tandoor section, equipment, and work area.

Follow FSSAI, food safety, hygiene, and HACCP standards.

Check the quality and freshness of ingredients before use.

Coordinate with the kitchen team to ensure timely preparation and service.

Minimize food wastage and maintain proper storage of ingredients.

Assist in menu preparation, new dish trials, and special food promotions when required.

Ensure proper mise en place before every meal period.

Follow all kitchen SOPs, safety procedures, and instructions from the Chef/Sous Chef.

Required Skills & Qualifications

ITI / Diploma / Certificate in Culinary Arts or Hotel Management preferred.

2–5 years of relevant experience in Indian/Tandoor cuisine, preferably in a hotel or resort.

Strong knowledge of Indian tandoor cooking techniques.

Knowledge of food safety, hygiene, and kitchen sanitation standards.

Ability to work effectively under pressure in a fast-paced kitchen environment.

Good teamwork and communication skills.

Ability to maintain consistency in taste and presentation.

Key Competencies

Tandoor & Indian Cuisine Expertise

Food Quality & Presentation

Hygiene & Food Safety

Time Management

Teamwork

Kitchen Discipline

Cost & Waste Control

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits

Food provided

Provident Fund

Work Location: In person

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