A Tandoor Cook (or Tandoori Chef) is a specialized culinary professional responsible for preparing and cooking authentic Indian dishes using a traditional clay oven. They masterfully handle marinades, skewer ingredients, and regulate extreme oven temperatures to deliver smoky, tender meats, vegetables, and freshly baked breads.
Key Responsibilities
- Oven Management: Light, maintain, and control the extreme temperatures of the tandoor clay oven (often exceeding 900°F) to ensure even cooking.
- Preparation & Marination: Prepare authentic marinades using traditional spices, herbs, and yogurt to tenderize and flavor meats, seafood, and paneer.
- Cooking: Skewer and roast items like tandoori chicken, kebabs, and tikka while baking flatbreads such as naan, roti, and kulcha.
- Quality Control: Ensure all dishes meet restaurant standards for flavor, texture, and visual presentation before they leave the kitchen.
- Hygiene & Safety: Adhere to strict sanitation and food safety regulations, including cleaning the tandoor station and work areas to prevent cross-contamination.
- Inventory & Stock: Track ingredient usage for spices, meats, and dough, assisting with supply orders and cost control.
Qualifications & Requirements
- Experience: Proven experience in a high-volume professional kitchen operating as a Tandoor Specialist or Commi Chef.
- Technical Skills: In-depth knowledge of traditional Indian culinary techniques, spice blending, and dough preparation.
- Physical Stamina: Ability to endure high-heat, smoky environments for long durations, along with physical strength for frequent bending, lifting, and standing.
- Certification: Relevant culinary education or formal vocational certifications (such as those from the Tourism & Hospitality Skill Council) are a strong advantage.
Pay: ₹14,000.00 - ₹20,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Experience:
- Tandoor: 1 year (Required)
Work Location: In person
