- Deep knowledge of tandoor temperature control, dough-slapping techniques for breads, and traditional Indian spice profiles.

- Typically ranges from entry-level (Commis I/II) to 5–10 years for lead or senior tandoor chef positions.

- Ability to work in a high-heat, rapid-paced commercial kitchen environment for extended shifts.

- Familiarity with hygiene standards, safe raw-meat handling, and FIFO (First In, First Out) stock rotation. [1, 2, 3]

- Ensure every dish meets the restaurant’s standards for flavor, smoky aroma, texture, and visual presentation. [1, 2]

- Keep the tandoor pit, surrounding workspace, and tools clean in compliance with food safety and HACCP regulations. [1]

- Monitor ingredient levels, track food freshness, minimize waste, and report supply needs to the head or executive chef. [1, 2]

- 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. [1, 2]

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits

- Flexible schedule

- Food provided

- Health insurance

- Leave encashment

Work Location: Hybrid remote in Jammu, Jammu and Kashmir

📌 Sous chef tandoor,& indian (Jammu)
🏢 Hotel TRG
📍 Jammu