Tandoor CDP/DCDP

To manage or assist in the day-to-day operations of the tandoor section, ensuring the preparation and delivery of high-quality kebabs, tandoori starters, breads, and other Indian cuisine items in accordance with hotel standards, standard recipes, food safety requirements, and guest expectations.

Key ResponsibilitiesFood Production and Operations

• Prepare and cook tandoori dishes, kebabs, marinated meats, seafood, paneer, vegetables, naan, roti, kulcha, and other Indian breads.
• Ensure proper marination, seasoning, portioning, and preparation of ingredients according to standard recipes.
• Operate and maintain the tandoor safely, ensuring the correct temperature and cooking conditions.
• Ensure food quality, taste, texture, aroma, portion size, and presentation meet hotel standards.
• Complete daily mise en place before service and ensure sufficient preparation for à la carte, buffet, banquet, and room service requirements.
• Follow standardized recipes and portion-control procedures to maintain consistency.
• Coordinate with the Indian kitchen team to ensure timely food preparation and smooth service.

Section Management – CDP

• Take responsibility for the overall functioning of the tandoor section during assigned shifts.
• Allocate duties and supervise DCDPs, Commis, and other team members assigned to the section.
• Monitor food quality, production timelines, and service standards.
• Plan daily mise en place and production requirements according to occupancy, covers, events, and banquet orders.
• Monitor stock levels, requisition ingredients, and control food costs and wastage.
• Train junior team members in tandoor techniques, recipes, hygiene, and safe equipment handling.
• Report operational issues, equipment faults, and ingredient shortages to the Sous Chef.

Section Support – DCDP

• Assist the CDP or Sous Chef in daily tandoor operations and food production.
• Prepare marinades, spice mixes, dough, accompaniments, and other mise en place as required.
• Ensure timely preparation of dishes during restaurant, buffet, banquet, and room service operations.
• Guide Commis and trainees in basic cooking techniques and standard operating procedures.
• Maintain consistent quality and assist with stock control and section organization.

Hygiene, Safety, and Quality Control

• Maintain personal hygiene, grooming, and cleanliness of the tandoor section.
• Follow hotel food safety standards, HACCP procedures, and departmental SOPs.
• Ensure proper storage, labeling, date marking, and FIFO rotation of food items.
• Maintain safe handling and storage temperatures for raw and cooked food.
• Clean and maintain the tandoor, tools, utensils, worktables, and surrounding areas.
• Follow fire safety procedures and use appropriate protective equipment when handling hot surfaces and charcoal or gas-fired equipment.
• Prevent cross-contamination and minimize food wastage.
• Ensure all food is prepared, stored, and served according to hotel quality standards.

Qualifications and Experience

For CDP – Tandoor

• Diploma or certificate in Culinary Arts, Food Production, or a related field preferred.
• Typically 3–5 years of relevant kitchen experience, including experience handling a tandoor section.
• Previous supervisory experience in a hotel or upscale restaurant preferred.

For DCDP – Tandoor

• Diploma, certificate, or relevant training in Food Production preferred.
• Typically 2–4 years of relevant Indian kitchen experience, with practical tandoor knowledge.
• Experience in a hotel, resort, or reputed restaurant preferred.

Skills and Competencies

• Strong knowledge of Indian cuisine and tandoori cooking techniques.
• Expertise in preparing kebabs, tandoori starters, Indian breads, marinades, and spice blends.
• Knowledge of portion control, standard recipes, and food cost awareness.
• Ability to work efficiently during high-volume service.
• Good teamwork, communication, and organizational skills.
• Leadership and staff training skills, particularly for CDP.
• Knowledge of food hygiene, HACCP, and kitchen safety practices.

Key Performance Standards

• Consistent taste, quality, and presentation of all tandoor products.
• Timely preparation and service during peak operational periods.
• Compliance with food safety, hygiene, and fire safety standards.
• Effective control of food wastage and portion sizes.
• Proper stock rotation and responsible use of ingredients.
• Cleanliness and organization of the tandoor section.
• Achievement of hotel SOPs, guest satisfaction, and departmental targets.

Pay

₹25,000.00 - ₹30,000.00 per month

Benefits

• Food provided
• Provident Fund

Work Location

In person