Indian And Tandoor Cook

Job Title

Tandoor Commis I

Department

Kitchen – Tandoor

Reports To

Chef de Partie (CDP) / Sous Chef

Job Summary

The Tandoor Commis I is responsible for preparing, cooking, and presenting tandoor dishes and breads while maintaining high standards of food quality, hygiene, and kitchen safety. The role supports smooth kitchen operations by ensuring timely preparation, proper mise en place, and consistent product quality.

Key Responsibilities

• Prepare daily mise en place for the tandoor section.

• Cook tandoori breads such as naan, tandoori roti, butter naan, garlic naan, kulcha, laccha paratha, and roomali roti.

• Prepare and cook tandoori appetizers and main-course items, including chicken, fish, mutton, paneer, soya, and vegetables.

• Ensure all marinades are prepared according to standard recipes.

• Monitor cooking temperatures and maintain consistency in taste, texture, and presentation.

• Check the quality and freshness of ingredients before use.

• Maintain cleanliness and hygiene of the tandoor station throughout the shift.

• Follow food safety, sanitation, and personal hygiene standards.

• Minimize food wastage through proper portion control.

• Ensure FIFO/FEFO stock rotation is followed.

• Report equipment malfunctions and maintenance requirements to the supervisor.

• Coordinate with the service team to ensure timely preparation of orders.

• Assist senior chefs during banquet and peak service operations.

• Comply with all company policies, kitchen SOPs, and safety procedures.

Required Skills

• Strong knowledge of tandoor cooking techniques.

• Ability to prepare a variety of Indian breads and tandoori dishes.

• Knowledge of food safety and hygiene standards.

• Good understanding of marination techniques.

• Ability to work efficiently in a fast-paced environment.

• Teamwork and effective communication skills.

• Good organizational and time-management skills.

• Ability to maintain quality under pressure.

Qualifications

• Certificate or Diploma in Hotel Management/Culinary Arts (preferred).

• 1–3 years of experience in a tandoor kitchen.

• Basic knowledge of North Indian cuisine and commercial kitchen operations.

Working Conditions

• Ability to stand for long hours.

• Comfortable working in a high-temperature kitchen environment.

• Flexible to work shifts, weekends, and public holidays.

Key Performance Indicators (KPIs)

• Consistent food quality.

• Order preparation within standard service time.

• Compliance with hygiene and food safety standards.

• Minimal food wastage.

• Clean and organized workstation.

• Positive teamwork and communication.

• Guest satisfaction with tandoor food quality.

• It is a Full Time Cook / Chef job for candidates with 1 - 3 years of experience.