Job Description – Commis II (Tandoor)

Job Title

Commis II – Tandoor

Department

Food Production – Kitchen

Reports To

Chef de Partie (CDP) / Sous Chef / Executive Chef

Job Summary

The Commis II (Tandoor) is responsible for assisting in the preparation and cooking of authentic tandoor dishes while maintaining the highest standards of food quality, hygiene, and kitchen safety. The role supports the Chef de Partie in the daily operations of the tandoor section and ensures timely preparation and service of food.

Key Responsibilities

Food Preparation

- Prepare mise en place for the tandoor section before service.
- Marinate meats, seafood, and vegetables as per standard recipes.
- Prepare naan, roti, kulcha, kebabs, tikka, and other tandoor specialties.
- Assist in cooking and plating dishes according to hotel standards.
- Ensure consistency in taste, quality, and presentation.

Kitchen Operations

- Operate and maintain the tandoor oven safely and efficiently.
- Monitor cooking temperatures and ensure food is cooked to the required standards.
- Coordinate with other kitchen sections during service.
- Support senior chefs during buffet, banquet, and à la carte operations.

Hygiene & Safety

- Maintain cleanliness of the tandoor station and surrounding work area.
- Follow HACCP, FSSAI, and food safety standards at all times.
- Ensure proper storage, labelling, and FIFO (First In, First Out) practices.
- Report any equipment malfunction or maintenance requirements immediately.

Inventory & Cost Control

- Minimize food wastage through proper portion control.
- Assist in receiving, checking, and storing kitchen supplies.
- Monitor stock levels and inform the Chef de Partie about shortages.




- Handle kitchen equipment and raw materials responsibly.

Teamwork

- Work closely with kitchen staff to ensure smooth service.
- Follow instructions from senior chefs.
- Train and guide Commis III or trainees when required.
- Maintain a positive attitude and skilled behavior.

Qualifications

- Diploma or Certificate in Hotel Management/Culinary Arts preferred.
- 2–3 years of experience in the Tandoor section of a hotel or restaurant.
- Knowledge of Indian spices, marination techniques, and tandoor cooking.
- Basic understanding of food safety and hygiene practices.

Skills Required

- Tandoor cooking techniques.
- Knife skills and food preparation.
- Time management.
- Teamwork and communication.
- Ability to work under pressure.
- Attention to detail.

Physical Requirements

- Ability to stand for long hours.
- Ability to work in a high-temperature kitchen environment.
- Flexible to work shifts, weekends, and public holidays.

Key Performance Indicators (KPIs)

- Consistent food quality and presentation.
- Timely preparation and service.
- Compliance with hygiene and safety standards.
- Minimal food wastage.
- Guest satisfaction and positive feedback.
- Effective teamwork and discipline.

Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Provident Fund

Ability to commute/relocate:

- Yelahanka, Bengaluru, Karnataka: Reliably commute or planning to relocate before starting work (Required)

Experience:

- Tandoor Chef: 2 years (Required)

Language:

- English (Preferred)

Shift availability:

- Day Shift (Preferred)
- Night Shift (Preferred)
- Overnight Shift (Preferred)

Willingness to travel:

- 75% (Required)

Work Location: In person

📌 Tandoor Chef (India)
🏢 Ramanashree California Resort
📍 India