Key Responsibilities

- Prepare and cook tandoor items including breads, kebabs, tikkas and other assigned preparations.
- Carry out mise en place for the Tandoor section as per daily production requirements.
- Follow standard recipes, portion sizes and plating/presentation guidelines.
- Operate the tandoor safely and maintain the required cooking temperature.
- Ensure consistency in taste, texture, colour and presentation.
- Assist the Chef de Partie and senior kitchen team during service.
- Monitor food quality and report any quality or preparation issues immediately.
- Maintain adequate stock of ingredients and communicate shortages to the senior chef.
- Store and label food products correctly and follow FIFO practices.
- Maintain cleanliness and hygiene of the tandoor, workstations, equipment and surrounding areas.
- Follow all food-safety, personal-hygiene and kitchen-safety standards.
- Minimise food wastage and use ingredients efficiently.




- Support other kitchen sections when required.

Required Skills & Qualifications

- Minimum 1–2 years of experience in a professional kitchen, preferably in Indian cuisine/tandoor.
- Good knowledge of tandoor cooking techniques and Indian breads.
- Basic understanding of food hygiene, storage and kitchen safety.
- Ability to work efficiently in a fast-paced restaurant environment.
- Positive teamwork, discipline and communication skills.
- Willingness to work flexible shifts, weekends and holidays.
- Culinary qualification is preferred but not mandatory.

Key Competencies

- Tandoor cooking skills
- Food quality & consistency
- Mise en place
- Hygiene & sanitation
- Portion control
- Time management
- Teamwork
- Attention to detail
- Ability to work under pressure

📌 Commi I - Tandoor (India)
🏢 collective cuisines
📍 India