Key Responsibilities

- Baking & Grilling: Prepare and bake Indian breads (naan, roti, paratha) and roast tandoori items such as chicken tikka, lamb chops, and seekh kebabs.
- Marination & Prep: Create spice blends, run single or double marinades (using lemon, salt, and hung curd), and portion meats, seafood, and vegetables.
- Quality & Consistency: Ensure every dish meets the restaurant’s standards for flavor, smoky aroma, texture, and visual presentation.
- Station Maintenance & Hygiene: Keep the tandoor pit, surrounding workspace, and tools clean in compliance with food safety and HACCP regulations.
- Inventory & Stock Management: Monitor ingredient levels, track food freshness, minimize waste, and report supply needs to the head or executive chef.
- Team Collaboration: Coordinate with line cooks, curry chefs,



and front-of-house staff during peak service hours; mentor junior kitchen staff or commis chefs when in a senior role.

Key Qualifications & Skills

- Technical Mastery: Deep knowledge of tandoor temperature control, dough-slapping techniques for breads, and traditional Indian spice profiles.
- Experience: Typically ranges from entry-level (Commis I/II) to 5–10 years for lead or senior tandoor chef positions.
- Physical Stamina: Ability to work in a high-heat, fast-paced commercial kitchen workplace for extended shifts.
- Food Safety Knowledge: Familiarity with hygiene standards, safe raw-meat handling, and FIFO (First In, First Out) stock rotation

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

Benefits:

- Flexible schedule
- Food provided

Work Location: In person

📌 Tandoori Chef (Durg)
🏢 Hotel Vivanz Palace
📍 Durg