Tandoor Chef : Commie 1 (Restaurant)

We are seeking a skilled and experienced Tandoor Commis 1 Chef to join our kitchen operations team. In this role, you will be responsible for preparing, marinating, and cooking high-quality tandoori items, including kebabs, tikkas, naans, rotis, and breads in a traditional clay oven (tandoor). You will work closely with the Demi Chef de Partie (DCDP) and Executive Chef to maintain consistent taste, correct meat/bread textures, portion control, and strict kitchen hygiene standards.

Key Responsibilities

Tandoor Operations: Operate and manage the tandoor clay oven, ensuring correct temperature control for baking various breads (Naan, Roti, Paratha) and grilling meats, seafood, and paneer.

Marination & Butchery Prep: Prepare traditional tandoori marinades (first and second marinations), butcher and portion meats according to standard recipes, and skewering preparations.

Order Execution & Timing: Handle live service station orders during peak dining hours efficiently, ensuring quick turnaround times without compromising food presentation or quality.

Mise en Place & Inventory: Ensure complete daily station prep (mise en place), maintain inventory levels at the tandoor section, and report stock shortages to senior chefs.

Hygiene & Equipment Care: Clean, maintain, and season the tandoor clay pot regularly; adhere strictly to food safety, personal hygiene, and station sanitation guidelines.

Required Qualifications & Skills

Experience: 2–4 years of hands-on experience in the tandoor section of a reputable restaurant, hotel, or catering operation (must have worked at Commis 2 or Commis 1 level).

Technical Skills: Mastery in dough making, stretching, and slapping breads onto the tandoor wall; strong knowledge of marination recipes, skewer management, and doneness testing.

Education & Training

Diploma/Certificate in Hotel Management or Food Production is preferred, but extensive practical experience is required.

Certifications (Preferred): Valid food safety/hygiene certificate (e.g., FSSAI, ServSafe, or local health board equivalent).

Key Traits: High heat tolerance, ability to work fast under pressure, good team communication, and strong attention to taste and consistency.

Pay

₹15,000.00 - ₹20,000.00 per month

Benefits

Food provided

Provident Fund

Work Location

In person