Role: Manage daily preparation and cooking in the tandoor section, maintaining Hermitages standards for vegetarian food, presentation and timely service.

Roles & Responsibilities

- Prepare and cook vegetarian tandoori starters, kebabs and Indian breads according to approved recipes and portion sizes.
- Complete daily mise en place, including doughs, marinades, fillings, vegetables and accompaniments.
- Set up the tandoor before service, maintain the required heat and follow safe lighting and shutdown procedures.
- Ensure every dish meets the restaurant’s standards for taste, texture, cooking and presentation.
- Coordinate with other kitchen sections to deliver complete orders promptly during service.
- Follow Jain and other dietary requirements accurately, using separate ingredients and utensils where required.
- Check ingredient freshness,



label and store prepared items correctly, and follow first-in, first-out stock rotation.
- Monitor daily stock requirements and inform the senior chef of shortages, wastage or quality concerns.
- Maintain cleanliness of the tandoor, skewers, workstations, utensils and surrounding kitchen area.
- Follow food hygiene, personal grooming and kitchen safety procedures.
- Guide Commis II, Commis III and kitchen helpers in preparation, portioning and cleaning tasks.
- Support recipe trials and menu development under the Head Chef’s direction.
- Complete opening, closing and shift handover duties, reporting equipment faults promptly.

Perks and perks Free meal, Free Accommodation

📌 Tandoor Chef (Bengaluru)
🏢 Baldoria Hospitality
📍 Bengaluru