Tandoor Operations:
Prepare and handle the tandoor oven safely and efficiently.
Cook a variety of tandoor dishes — naan, roti, kebabs, tikkas, and other grilled items — ensuring correct texture and flavor.
Food Preparation:
Marinate meats, paneer, and vegetables as per standard recipes.
Maintain consistency in taste, color, and presentation of all tandoor items.
Mise-en-place (Preparation Before Service):
Ensure all ingredients, marinades, skewers, and dough are ready before service hours.
Check quality and freshness of ingredients before use.
Cleanliness & Hygiene:
Keep the tandoor area clean and organized throughout the shift.
Follow all food safety, hygiene, and temperature control guidelines.
Maintenance:
Monitor tandoor heat levels and charcoal/gas usage.
Clean and maintain the tandoor equipment daily to ensure long life and safe operation.
Teamwork & Coordination:
Coordinate with kitchen helpers and service staff for timely order completion.
Communicate with the chef for new dishes or changes in preparation methods.
Inventory & Stock Control:
Track tandoor ingredients and inform the store/kitchen in-charge when stock runs low.
Avoid unnecessary wastage and ensure portion control.