DCDP – Tandoor Chef (Demi Chef de Partie)

Department: Food Production – Kitchen

Position: DCDP – Tandoor Chef

Salary: As per experience and company budget

Reporting To: Chef de Partie / Sous Chef / Executive Chef

We are looking for an experienced DCDP – Tandoor Chef to manage the tandoor section, prepare authentic Indian tandoori dishes, maintain food quality and hygiene standards, and support the smooth functioning of kitchen operations.

Key Responsibilities

1. Tandoor Operations & Food Preparation

- Prepare a variety of tandoori dishes, including tandoori roti, naan, kulcha, kebabs, tikka, and other Indian breads and grilled items.
- Handle the tandoor section independently and ensure timely food preparation during service.
- Prepare marinades, sauces, chutneys, and other ingredients required for tandoor preparations.
- Maintain consistency in taste, texture, quality, portion size, and presentation.
- Follow standard recipes and ensure proper mise en place before service.

2. Team Handling & Coordination

- Supervise and guide Commis Chefs and other kitchen staff assigned to the tandoor section.
- Allocate duties and ensure smooth coordination within the kitchen team.
- Maintain a good rapport with kitchen staff and coordinate effectively with other sections.
- Support the Chef de Partie and Sous Chef in daily kitchen operations.

3. Stock Control & Reporting

- Monitor the availability of ingredients and raise timely stock requisitions.
- Maintain proper storage, FIFO practices, and stock rotation.
- Control food wastage and ensure efficient utilization of ingredients.




- Maintain section-wise production and wastage records as required.

4. Hygiene, Safety & Kitchen Audits

- Maintain cleanliness and hygiene in the tandoor section and surrounding work areas.
- Follow FSSAI guidelines, HACCP practices, and company food safety SOPs.
- Ensure safe operation, cleaning, and maintenance of tandoor equipment.
- Maintain temperature records, cleaning checklists, and other required documentation.
- Cooperate during internal and corporate kitchen audits and implement corrective actions.

Qualifications & Experience
- Diploma or Certificate in Hotel Management / Culinary Arts preferred.
- Minimum 4–6 years of experience in Indian kitchen operations, with strong expertise in tandoor.
- Previous experience as a DCDP or Senior Commis in a reputed hotel or restaurant preferred.
- Strong knowledge of Indian tandoori cuisine, marinades, kebabs, and Indian breads.
- Ability to handle the tandoor section independently during busy service periods.

Mandatory Skills
- Good kitchen team-handling and coordination skills.
- Good communication skills in Hindi and English preferred.
- Strong knowledge of food safety, hygiene, and kitchen SOPs.
- Ability to work under pressure and maintain food quality.
- Valuable interpersonal skills and a professional attitude.

Salary & Benefits
- Salary will be based on experience, technical skills, and company budget.
- Food, accommodation, and other benefits as per company policy, where applicable.

Pay: ₹10,000.00 - ₹25,000.00 per month

Benefits

- Commuter assistance
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 tandoor chef (Kozhikode)
🏢 Sarovar Hotels,IIM Campus,Kunnamangalam, Calicut
📍 Kozhikode