Proven experience as a Tandoor Chef or similar role (usually 2–5 years).
Expertise in operating a tandoor for cooking breads (naan, roti), kebabs, etc.
Knowledge of North Indian cuisine and traditional Indian spices.
Ability to prepare marinades, skewered items, and maintain consistency in taste and presentation.
Knife skills and good knowledge of kitchen hygiene and food safety standards.
Ability to work in a fast-paced kitchen environment.
Team player with good communication skills.