The Tandoor CDP (Chef de Partie) will be responsible for managing the tandoor section of the kitchen, ensuring the preparation and presentation of high-quality tandoori dishes while maintaining food safety, consistency, and operational efficiency. The candidate should possess strong knowledge of Indian cuisine, tandoor cooking techniques, and kitchen operations.
Key Responsibilities
- Prepare and cook a variety of tandoori dishes including kebabs, tikkas, breads, and specialty Indian preparations.
- Manage daily operations of the tandoor section and ensure smooth workflow during service hours.
- Maintain consistency in taste, quality, portioning, and presentation of all dishes.
- Ensure proper marination, preparation, and storage of ingredients.
- Monitor food stock levels and coordinate with the purchase team for replenishment.
- Maintain hygiene, cleanliness, and food safety standards as per company policies.
- Minimize wastage and ensure efficient utilization of raw materials.
- Train and supervise Commis chefs and kitchen assistants working in the tandoor section.
- Ensure all equipment, including tandoors and kitchen tools, are properly maintained and operated safely.
- Assist in menu planning and development of new tandoor specialties.
- Coordinate with other kitchen sections to ensure timely service.
- Follow all health, safety, and kitchen compliance guidelines.
Profile Requirements(What is the employer looking for?)
- Diploma or Certification in Hotel Management/Culinary Arts preferred.
- Minimum 3–6 years of experience in Tandoor cooking within hotels, restaurants, resorts, or fine-dining establishments.
- Strong expertise in Indian and North Indian cuisine.
- Thorough understanding of food safety and hygiene standards.
- Ability to work under pressure during peak service hours.
- Strong leadership and team management skills.
- Good communication and organizational abilities.
Pay: ₹25,000.00 - ₹40,000.00 per month
Benefits:
Work Location: In person
