To manage or assist in the day-to-day operations of the tandoor section, ensuring the preparation and delivery of high-quality kebabs, tandoori starters, breads, and other Indian cuisine items in accordance with hotel standards, standard recipes, food safety requirements, and guest expectations.

1. Key ResponsibilitiesFood Production and Operations

- Prepare and cook tandoori dishes, kebabs, marinated meats, seafood, paneer, vegetables, naan, roti, kulcha, and other Indian breads.

- Ensure proper marination, seasoning, portioning, and preparation of ingredients according to standard recipes.

- Operate and maintain the tandoor safely, ensuring the correct temperature and cooking conditions.

- Ensure food quality, taste, texture, aroma, portion size, and presentation meet hotel standards.

- Complete daily mise en place before service and ensure sufficient preparation for à la carte, buffet, banquet, and room service requirements.

- Follow standardized recipes and portion-control procedures to maintain consistency.

- Coordinate with the Indian kitchen team to ensure timely food preparation and smooth service.

Section Management – CDP

- Take responsibility for the overall functioning of the tandoor section during assigned shifts.

- Allocate duties and supervise DCDPs, Commis, and other team members assigned to the section.

- Monitor food quality, production timelines, and service standards.

- Plan daily mise en place and production requirements according to occupancy, covers, events, and banquet orders.

- Monitor stock levels, requisition ingredients, and control food costs and wastage.

- Train junior team members in tandoor techniques, recipes, hygiene, and safe equipment handling.

- Report operational issues,



equipment faults, and ingredient shortages to the Sous Chef.

Section Support – DCDP

- Assist the CDP or Sous Chef in daily tandoor operations and food production.

- Prepare marinades, spice mixes, dough, accompaniments, and other mise en place as required.

- Ensure timely preparation of dishes during restaurant, buffet, banquet, and room service operations.

- Guide Commis and trainees in basic cooking techniques and standard operating procedures.

- Maintain consistent quality and assist with stock control and section organization.

Hygiene, Safety, and Quality Control

- Maintain personal hygiene, grooming, and cleanliness of the tandoor section.

- Follow hotel food safety standards, HACCP procedures, and departmental SOPs.

- Ensure proper storage, labeling, date marking, and FIFO rotation of food items.

- Maintain protected handling and storage temperatures for raw and cooked food.

- Clean and maintain the tandoor, tools, utensils, worktables, and surrounding areas.

- Follow fire safety procedures and use appropriate protective equipment when handling hot surfaces and charcoal or gas-fired equipment.

- Prevent cross-contamination and minimize food wastage.

- Ensure all food is prepared, stored, and served according to hotel quality standards.

1. Qualifications and Experience

For CDP – Tandoor





- Diploma or certificate in Culinary Arts, Food Production, or a related field preferred.

- Typically 3–5 years of relevant kitchen experience, including experience handling a tandoor section.

- Previous supervisory experience in a hotel or upscale restaurant preferred.

For DCDP – Tandoor

- Diploma, certificate, or relevant training in Food Production preferred.

- Typically 2–4 years of relevant Indian kitchen experience, with practical tandoor knowledge.

- Experience in a hotel, resort, or reputed restaurant preferred.

1. Skills and Competencies

- Strong knowledge of Indian cuisine and tandoori cooking techniques.

- Expertise in preparing kebabs, tandoori starters, Indian breads, marinades, and spice blends.

- Knowledge of portion control, standard recipes, and food cost awareness.

- Ability to work efficiently during high-volume service.

- Good teamwork, communication, and organizational skills.

- Leadership and staff training skills, particularly for CDP.

- Knowledge of food hygiene, HACCP, and kitchen safety practices.

1. Key Performance Standards

- Consistent taste, quality, and presentation of all tandoor products.

- Timely preparation and service during peak operational periods.

- Compliance with food safety, hygiene, and fire safety standards.

- Effective control of food wastage and portion sizes.

- Proper stock rotation and responsible use of ingredients.

- Cleanliness and organization of the tandoor section.

- Achievement of hotel SOPs, guest satisfaction, and departmental targets.

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits

- Food provided

- Provident Fund

Work Location: In person

📌 Tandoor CDP/DCDP (Ghaziabad)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Ghaziabad