Food Preparation: Prepare and marinate tandoori items such as kebabs, tandoori chicken, paneer tikka, naan, roti, and other Indian tandoor dishes as per standard recipes.
Tandoor Operations: Operate and maintain the tandoor safely, ensuring the correct temperature and cooking time for all food items.
Food Quality: Ensure consistent taste, texture, presentation, and quality of all tandoor preparations.
Hygiene and Food Safety: Maintain personal hygiene, cleanliness of the tandoor station, and compliance with food safety standards.
Stock Management: Monitor the availability of raw materials, marinades, spices, and other ingredients, and report shortages to the supervisor.
Wastage Control: Minimize food wastage by following proper portion control, storage procedures, and standard recipes.