Tandoori Chef

Job Description – Tandoori Chef

Job Title: Tandoori Chef
Department: Kitchen
Reports To: Kitchen Manager
Location: Rooftop cafe

Job Purpose

To prepare and cook high-quality tandoori and Indian grilled dishes according to the restaurant’s recipes, quality standards, food-safety requirements, and presentation guidelines.

Key Responsibilities

• Prepare and cook tandoori dishes such as tandoori chicken, tikka, kebabs, naan, roti, and other Indian grilled items.
• Prepare marinades, sauces, chutneys, and other ingredients required for tandoori preparation.
• Operate and maintain the tandoor, grill, and related kitchen equipment safely and efficiently.
• Ensure proper cooking temperature, portion size, taste, texture, and presentation of all dishes.
• Check the quality and freshness of meat, poultry, vegetables, spices, and other ingredients before use.
• Follow standardized recipes and maintain consistency in taste and quality.
• Maintain proper food storage, labeling, FIFO/FEFO, and temperature-control practices.
• Follow all food hygiene, personal hygiene, HACCP/GMP, and workplace safety procedures.
• Keep the tandoor, workstations, utensils, and kitchen equipment clean and sanitized.
• Monitor stock levels and inform the Chef/Sous Chef about shortages or wastage.
• Minimize food wastage and use ingredients efficiently.
• Coordinate with other kitchen sections to ensure timely preparation and service.
• Follow portion-control and food-cost standards.
• Report equipment problems, food-quality issues, accidents, or safety hazards to the supervisor.
• Assist with menu preparation, new dish trials, and special food requirements when required.
• Train or guide junior kitchen staff in tandoori preparation and safe working practices.

Required Skills & Qualifications

• Previous experience as a Tandoori Chef / Indian Chef is preferred.
• Good knowledge of Indian tandoori cooking techniques and marinades.
• Knowledge of food hygiene and safe food-handling practices.
• Ability to work under pressure in a busy kitchen environment.
• Good teamwork and communication skills.
• Ability to maintain consistency in taste, quality, and presentation.
• Physical ability to stand for long periods and work around heat.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Customer satisfaction
• Proper portion control
• Food wastage and food cost
• Hygiene and sanitation compliance
• Timely order preparation
• Proper use and maintenance of kitchen equipment
• Compliance with food-safety procedures

Working Conditions

The role involves working in a hot and busy kitchen environment, handling food and kitchen equipment, and standing for extended periods. The employee must follow all company safety, hygiene, and food-safety requirements.

Work Location: In person