Demi Chef de Partie - Tandoor

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Responsibilities

Manage and operate the Tandoor section efficiently.; Prepare and cook Indian breads, kebabs, tandoori dishes, and other specialties.; Ensure proper mise en place and timely food preparation.; Maintain consistency in taste, quality, portioning, and presentation.; Coordinate with the Sous Chef and kitchen team for smooth operations.; Monitor stock levels of ingredients and inform the Sous Chef of requirements.; Ensure proper storage and handling of food items.; Maintain and control the temperature of the Tandoor for consistent cooking.; Minimize food wastage through proper preparation and portion control.; Assist in training and guiding Commis Chefs and kitchen trainees.; Ensure all orders are prepared and served within the required time.; Check the freshness and quality of ingredients before preparation.; Maintain proper cleaning and upkeep of the Tandoor and assigned work area.; Follow standard recipes, kitchen procedures, and hotel food quality standards.; Ensure compliance with food safety, hygiene, and sanitation regulations.

Requirements

3-4 years of experience in a professional kitchen, preferably in Tandoor.; Good knowledge of Indian cuisine, kebabs, and tandoori preparations.; Strong knowledge of Tandoor cooking techniques and equipment.; Good knife skills and food preparation abilities.; Knowledge of food safety, hygiene, and sanitation standards.