Section: Indian Tandoor | Fine Dining Restaurant

Job Purpose

To assist the Chef de Partie in managing the Indian Tandoor section efficiently, ensuring authentic Indian flavours, consistent food quality, excellent presentation, proper mise en place, and smooth kitchen operations in accordance with fine dining standards.

Key Roles & Responsibilities1. Indian Tandoor Operations

- Assist the CDP in handling daily Indian Tandoor operations.
- Prepare and maintain the tandoor for daily service.
- Monitor charcoal levels and maintain the correct cooking temperature.
- Ensure proper mise en place before every meal period.
- Execute orders efficiently during à la carte and banquet service.
- Maintain consistency in cooking techniques and food quality.

2. Tandoor Food Preparation

- Prepare a variety of authentic Indian vegetarian and non-vegetarian dishes.
- Prepare chicken tikka, malai tikka, achari tikka, hariyali tikka and tandoori chicken.
- Prepare seekh kebab, reshmi kebab, tangdi kebab and other traditional kebabs.
- Prepare Indian breads such as naan, butter naan, garlic naan, tandoori roti, kulcha and lachha paratha.
- Prepare traditional Indian marinades, yoghurt mixtures, spice blends and tandoori masalas.
- Maintain authentic Indian flavours, texture and cooking standards.

3. Mise en Place & Preparation

- Ensure daily preparation of meats, poultry, seafood and vegetables.
- Prepare and maintain different types of marinades and spice mixtures.
- Maintain sufficient stock of prepared ingredients before service.
- Follow standard recipes and preparation methods.

4. Food Quality & Presentation

- Maintain consistency in taste, flavour, texture and portion size.
- Follow fine dining plating and presentation standards.
- Ensure proper cooking and doneness of all tandoor preparations.
- Check the freshness and quality of ingredients.




- Ensure every dish meets the restaurant's standards before dispatch.

5. Hygiene & Food Safety

- Maintain cleanliness of the tandoor, workstation and equipment.
- Follow HACCP and food safety procedures.
- Ensure proper food storage, labelling and FIFO practices.
- Prevent cross-contamination between vegetarian and non-vegetarian ingredients.
- Maintain personal hygiene and grooming standards.
- Follow fire and burn safety procedures while operating the tandoor.

6. Cost Control & Inventory

- Maintain proper portion control to minimise food wastage.
- Monitor daily ingredient consumption.
- Inform the CDP about stock shortages and requirements.
- Ensure proper utilisation of meat, poultry, vegetables and other ingredients.
- Assist with daily stocktaking and inventory management.

7. Teamwork & Coordination

- Support the CDP and Sous Chef in daily kitchen operations.
- Assist in training and guiding Commis Chefs.
- Coordinate with other kitchen sections for smooth service.
- Maintain discipline, teamwork and professional communication.
- Ensure timely execution of food orders during peak hours.

Qualifications & Experience

- Diploma or certificate in Culinary Arts / Hotel Management preferred.
- 2–3 years of experience in Indian Tandoor cuisine.
- Previous experience in a fine dining restaurant or luxury hotel preferred.
- Solid practical knowledge of Indian kebabs, tikkas, marinades and tandoor breads.
- Ability to handle tandoor operations independently under the supervision of the CDP.
- Good knowledge of food safety and kitchen hygiene.

Key Performance Indicators (KPIs)

- Authenticity and consistency of Indian Tandoor preparations.
- Food quality and presentation.
- Mise en place readiness.
- Cooking time and order execution.
- Food wastage and portion control.
- Hygiene and food safety compliance.
- Team coordination and productivity.

Pay: ₹32,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Demi Chef de Partie, Fine-Dine Restuarant (Bengaluru)
🏢 Kofteci Foodkrafts pvt.,ltd
📍 Bengaluru