Job Description – Tandoor Commis I (Hotel Kitchen)
Job Title: Tandoor Commis I
Department: Food Production – Kitchen
Reports To: Chef de Partie (CDP) / Sous Chef / Executive Chef
Job Summary
The Tandoor Commis I is responsible for preparing and cooking tandoori dishes according to hotel standards. The role involves managing the tandoor section, ensuring food quality, maintaining hygiene, and supporting smooth kitchen operations while following standard recipes and food safety procedures.
Key Responsibilities
- Prepare mise en place for the tandoor section before service.
- Marinate meats, seafood, paneer, and vegetables as per standard recipes.
- Prepare and cook naan, roti, kulcha, kebabs, tikka, and other tandoor specialties.
- Operate and maintain the tandoor safely and efficiently.
- Ensure consistency in food quality, taste, presentation, and portion sizes.
- Maintain cleanliness and hygiene of the tandoor station and kitchen equipment.
- Follow HACCP and hotel food safety standards.
- Monitor stock levels and inform senior chefs of shortages.
- Minimize food wastage and ensure proper storage of ingredients.
- Work closely with the kitchen team to ensure timely service.
- Follow all health, safety, and fire safety procedures.