Job Purpose The Tandoor Chef is responsible for preparing, seasoning, and executing high-quality tandoori items, including kebabs, marinated meats, seafood, and authentic Indian flatbreads (Naan, Roti, Paratha, etc.). This role requires technical expertise in working with traditional clay tandoors, managing high heat, and consistently delivering precise flavors, textures, and presentations in accordance with high standards of food safety and hygiene.

Key ResponsibilitiesFood Preparation & Execution

- Prepare, marinate, and skewer meats, poultry, seafood, paneer, and vegetables according to established standard recipes and portion sizes.
- Dough mixing, rolling, and baking a variety of traditional Indian breads (Naan, Kulcha, Tandoori Roti, Paratha) in the tandoor.
- Operates and monitors traditional clay/gas/electric tandoors, maintaining optimal cooking temperatures and exact cook times.
- Ensures proper plating and garnishing of all tandoori starters and breads before passing to service staff.

Inventory & Quality Control

- Monitor daily prep levels to ensure sufficient stock of marinated items, chutneys, batters, and bread doughs for peak meal periods.
- Inspect food supplies, meat cuts, and raw ingredients for fresh quality and correct weight standards upon delivery/prep.
- Assist in inventory checks, stock rotation (FIFO),



and minimizing food waste across the tandoor section.

Hygiene & Equipment Maintenance

- Maintain strict food safety and personal hygiene standards (HACCP/FSSAI compliant).
- Regularly inspect, cure, clean, and maintain the clay tandoor oven, skewers, and surrounding kitchen equipment.
- Ensure clean work surfaces, cutting boards, holding units, and refrigeration units at all times.

Qualifications & Requirements

- Education: Diploma/Degree in Culinary Arts or Catering Management preferred; vocational cooking certification is a plus.
- Experience: 2 - 3 years of hands-on experience as a Tandoor Cook/Chef in a fine-dining, hotel, or high-volume Indian restaurant.
- Technical Skills:
- Masterful handling of traditional clay tandoori ovens and high-heat cooking techniques.
- Deep knowledge of authentic Indian spicing, marinades (yogurt-based, oil-based), and dough ratios.
- Strong skill in meat preparation, knife work, and skewering techniques.
- Physical & Schedule Demands:
- Ability to withstand heat from clay ovens and stand for extended periods.
- Capability to lift heavy prep containers or bags of flour (up to 20–25 kg).
- Flexibility to work double shifts, evenings, weekends, and holidays.

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Tandoor Chef : Commie 1 (Pune)
🏢 Radhika Provision
📍 Pune