Food Preparation: Prepare and marinate meats, seafood, and vegetables using traditional Indian spices and recipes.
- Tandoor Operation: Light, operate, and maintain the clay/metal tandoor oven, ensuring optimal cooking temperatures.
- Menu Execution: Cook items such as tandoori chicken, tikka, seekh kebabs, and naans ensuring consistent taste and presentation.
- Station Maintenance: Clean and organize the tandoor station daily, managing waste and adhering to safety regulations.
- Inventory Control: Monitor stock levels, handle raw ingredients properly, and report supply needs to the Executive Chef. [1, 2, 3, 4, 5, 6]

Qualifications & Requirements
- Experience: Proven experience (usually 2 to 10 years depending on the Chef rank) as a Tandoor Specialist in a hotel or high-volume restaurant. [1, 2, 3]
- Culinary Knowledge: Deep understanding of Indian marinades, spice blends, and traditional high-temperature tandoor cooking. [1, 2]
- Physical Stamina: Ability to work in a hot, smoky workplace for long periods while standing and frequently bending or lifting. [1]
- Team Collaboration:



Ability to coordinate with other kitchen stations (like the curry or prep sections) for smooth banquet and à la carte service. [1, 2]

Expected Skills
- Tandoori Cooking:
- Spice Blending & Marination:
- Temperature Control:
- Food Hygiene & Safety:
- Inventory Management [1, 2, 3]
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- Pay: ₹15,000.0

📌 Tandoor Cook (Delhi)
🏢 Hotel Leela Grande
📍 Delhi