A Tandoor Commis III is an entry-level chef in the hotel kitchen who works in the tandoor section. The main responsibility is to assist senior chefs in preparing and cooking Indian tandoori dishes, breads, kebabs, and other items while maintaining food quality, hygiene, and safety standards.

Key Roles and Responsibilities

1. Food Preparation

- Prepare ingredients for tandoori dishes under the supervision of senior chefs.
- Wash, peel, cut, and portion vegetables, meat, and other ingredients.
- Prepare basic marinades, spice mixes, and accompaniments.
- Assist in marinating chicken, paneer, fish, and other items.

2. Tandoor Operations

- Assist in preparing and operating the tandoor under supervision.
- Prepare Indian breads such as naan, roti, kulcha, and tandoori paratha.
- Assist in cooking kebabs, tikka, and other tandoori preparations.
- Follow cooking times and temperatures as instructed by senior chefs.

3. Kitchen Mise en Place

- Complete daily mise en place before service.
- Arrange ingredients, utensils, skewers, and equipment properly.
- Ensure all required items are ready for restaurant and banquet service.

4. Food Hygiene and Safety

- Maintain personal hygiene and wear the prescribed kitchen uniform.
- Follow hotel food safety and sanitation procedures.
- Store raw and prepared food at appropriate temperatures.
- Prevent cross-contamination between raw and cooked food.

5.



Kitchen Cleaning and Maintenance

- Clean the tandoor workstation, utensils, and equipment.
- Maintain cleanliness of the kitchen and food preparation areas.
- Handle hot equipment and fuel according to hotel safety procedures.
- Report damaged equipment or unsafe conditions to the senior chef.

6. Teamwork and Coordination

- Follow instructions from the Chef de Partie, Demi Chef de Partie, and senior chefs.
- Coordinate with other kitchen sections during busy service periods.
- Assist in restaurant, room service, and banquet food preparation as required.

7. Stock and Storage

- Check the availability of ingredients and report shortages.
- Follow FIFO (First In, First Out) and proper food-labeling procedures.
- Store ingredients correctly and minimize food wastage.

Required Skills and Qualifications

- Basic knowledge of Indian cuisine and tandoori preparations.
- Understanding of kitchen hygiene and food safety.
- Ability to prepare basic ingredients and assist with tandoor cooking.
- Willingness to learn from senior chefs.
- Positive teamwork, discipline, and time-management skills.
- A certificate or diploma in Hotel Management or Food Production is preferred, depending on hotel requirements.

Pay: ₹15,000.00 - ₹18,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Tandoor Commis III (Ghaziabad)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Ghaziabad