Tandoor DCDP

Of course. For Viksit Hospitality, I’d make the DCDP–Tandoor JD operational and specific, rather than a generic chef JD.

JOB DESCRIPTIONDemi Chef de Partie – Tandoor

Department: Kitchen
Section: Tandoor
Designation: Demi Chef de Partie – Tandoor
Reporting To: Chef de Partie / Sous Chef / Executive Chef
Location: Hyderabad
Employment Type: Full-Time

Role Overview

The Demi Chef de Partie – Tandoor will be responsible for supporting the smooth and efficient functioning of the Tandoor section, ensuring consistent food quality, preparation standards, hygiene and timely service.

The role requires strong knowledge of Indian tandoor preparations, good understanding of cooking techniques, attention to portioning and presentation, and the ability to work effectively in a fast-paced professional kitchen.

Key Responsibilities

• Prepare and execute Tandoor dishes as per established recipes, standards and specifications.
• Handle preparation and cooking of items such as Tandoori meats, kebabs, tikka, naan, roti and other Indian breads.
• Maintain consistency in taste, texture, portion size and presentation.
• Ensure proper marination, seasoning, portioning and mise en place for the Tandoor section.
• Monitor and maintain the correct temperature and condition of the tandoor.
• Prepare and manage daily mise en place according to business requirements.
• Coordinate with the Chef de Partie and other kitchen sections to ensure timely preparation and service.
• Maintain adequate stock of ingredients and communicate shortages or requirements to the Chef de Partie.
• Ensure proper storage, labelling and rotation of food products.
• Follow food safety, hygiene and sanitation standards at all times.
• Minimize wastage through proper preparation, storage and portion control.
• Maintain cleanliness and organization of the Tandoor section, equipment and surrounding work areas.
• Assist in receiving and checking the quality of relevant ingredients when required.
• Support the Chef de Partie in maintaining kitchen discipline and operational standards.
• Assist in training and guiding Commis-level team members within the section.
• Follow all kitchen SOPs, safety procedures and company policies.
• Maintain a professional and cooperative approach during high-volume service periods.

Key Skills & Competencies

• Strong knowledge of Indian Tandoor cuisine and cooking techniques.
• Good understanding of Tandoor breads, kebabs, tikka and marinated preparations.
• Ability to maintain consistency during high-volume operations.
• Good knife skills and mise en place management.
• Knowledge of food safety and hygiene practices.
• Understanding of portion control and wastage management.
• Ability to work under pressure in a fast-paced kitchen.
• Team player with good communication skills.
• Attention to detail and commitment to quality.
• Willingness to learn and adapt to new recipes, techniques and standards.

Qualifications & Experience

• Diploma / Degree in Hotel Management or Culinary Arts preferred.
• 2–4 years of relevant experience in a professional kitchen, preferably with exposure to Indian/Tandoor operations.
• Experience in a quality restaurant, hotel or premium F&B environment will be an advantage.

Pay: ₹28,000.00 - ₹32,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person