Tandoori Chef

Duties and Responsibilities:

• Work in tandoor (clay oven) which includes food preparation in tandoori style with special marination.
• Plan and review the menu with the chef and manager.
• Order food supply as required and assist the curry chef in the preparation.
• Prepare and marinate vegetables for cooking in the tandoor.
• Prepare Dough and bake Indian roti, phulka, varieties of naan, parathas, tikka, kulcha and many more special foods using tandoor skills.
• Monitor and adjust the temperature of the tandoor oven to ensure proper cooking.
• Supervise and instruct kitchen staff.
• Plan and supervise kitchen work such as cleaning the equipment and utensils.
• Ensure food safety and sanitation standards are maintained at all times.
• Collaborate with kitchen staff to coordinate the timing of dishes cooked in the tandoor with other menu items.
• Maintain inventory of tandoor ingredients and notify management when supplies are running low.
• Clean and maintain the tandoor oven and surrounding work area.

Skills/Qualifications/Experience:

• Strong understanding of food safety regulations
• Demonstrated expertise in operating and maintaining a clay tandoor oven, including managing optimal heat levels for consistent cooking.
• Proficient in preparing a range of tandoori dishes, including naan, roti, parathas, kulchas, kebabs, tikka, paneer, and other regional specialities.
• Practical knowledge of Indian marination techniques, spice blends, and traditional flavour balancing.
• Competence in record-keeping and temperature monitoring in compliance with health inspection requirements.
• Relevant Bachelor or Master degree.
• Minimum 2–3 years of experience as a Tandoori Chef in a reputable Indian restaurant.
• Strong interpersonal skills and ability to work
• Commitment to maintaining high standards of quality, hygiene, and consistency at all times.