Job Description

Tandoor duties and responsibilities as follows:

### Duties:

1. Preparation:

- Ingredient Gathering: Collect all necessary ingredients for making snacks and roti, such as flour, water, spices, vegetables, or meats.

- Marination and Mixing: Prepare any marinated items, mixing dough for roti, and mixing ingredients for snacks.

2. Tandoor Management:

- Heat Control: Ensure the tandoor is preheated to the appropriate temperature for cooking.

- Maintenance: Clean and maintain the tandoor, ensuring it is in good working condition and safe to use.

3. Cooking:

- Baking Roti: Roll out the dough and skillfully place it in the tandoor for even cooking.

- Preparing Snacks: Cook various snacks that can be prepared in a tandoor (e.g., kebabs, tandoori vegetables) ensuring they are cooked thoroughly.

4. Presentation:

- Serving: Arrange cooked items attractively for serving, considering portion sizes.

- Garnishing: Add garnishes or sauces as required for enhancing flavor and presentation.

5. Quality Control:

- Taste Testing: Sample dishes to ensure they meet flavor standards.

- Consistency: Make sure each batch of roti and snacks maintains the same quality and taste.

### Responsibilities:

1. Safety:

- Follow Hygiene Practices: Maintain a clean working environment and adhere to food safety regulations.

- Use of Equipment: Operate the tandoor safely, using appropriate tools and protective gear to prevent accidents.

2. Time Management:

- Efficient Cooking: Manage cooking times for snacks and roti to ensure all items are ready simultaneously, especially during busy meal service.

- Preparation Timing: Anticipate the timing needed for dough preparation and ingredient marination.

3. Communication:

- Coordinate with Staff: Communicate effectively with other kitchen staff regarding orders and special requests.

- Feedback Reception: Be open to feedback from customers or supervisors regarding the food's taste and presentation.

4. Inventory Management:

- Monitor Supplies: Keep track of ingredient levels and notify management when supplies are low to ensure continuous preparation.

- Waste Management: Minimize food waste by utilizing leftover ingredients appropriately.

Job Type: Full-time

Pay: ?15,000.00 - ?20,000.00 per month

Work Location: In person