The Chef de Partie (Tandoor) is responsible for independently managing the tandoor section, ensuring authentic flavors, consistent quality, and timely service. The role includes supervising junior staff, maintaining hygiene standards, and controlling food costs while delivering high-quality North Indian and tandoor-based dishes.
Key Responsibilities
Manage day-to-day operations of the tandoor section.
Prepare and cook tandoor items such as kebabs, tikkas, naans, rotis, kulchas, and other Indian breads.
Ensure correct marination, seasoning, and cooking techniques.
Maintain consistency in taste, portion size, and presentation.
Plan daily mise-en-place and ensure smooth service during peak hours.
Supervise, train, and guide Commi chefs and kitchen helpers.
Ensure proper handling and maintenance of the tandoor oven.
Follow all food safety, hygiene, and FSSAI standards.
Control food costs, minimize wastage, and manage inventory.
Coordinate with other kitchen sections for efficient operations.
Maintain cleanliness and organization of the work area.
Requirements & Qualifications
3-6 years of experience
in tandoor cooking, with at least
1-2 years as CDP or Senior Commi
.
Experience in hotels, resorts, or high-volume restaurants preferred.
Strong knowledge of tandoor equipment, temperature control, and marination techniques.
Ability to work independently and under pressure.
Good leadership and communication skills.
Knowledge of food safety and hygiene standards.
Preferred Skills
Expertise in Indian breads and grilled items.
Strong time management and multitasking abilities.
Passion for Indian and tandoor cuisine.
Working Conditions
Shift-based work including weekends and holidays.
Fast-paced kitchen environment with exposure to high heat.
Job Types: Full-time, Permanent
Pay: ₹26,000.00 - ₹35,244.82 per month
Work Location: In person
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