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 environment 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

- Versatile schedule

- Food provided

Work Location: In person

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