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 secure 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 (India)
🏢 Baldoria Hospitality
📍 India