Tandoor Chef

The roles and responsibilities of a Tandoor Chef typically include:
Food Preparation: Preparing and marinating meats, vegetables, and other ingredients for cooking in the tandoor oven.

Tandoor Cooking: Skewering and cooking food in the tandoor oven, ensuring it is properly cooked and seasoned.

Menu Development: Collaborating with the culinary team to create and innovate tandoor-based dishes for the menu.

Food Safety and Hygiene: Adhering to strict food safety and hygiene standards, including proper handling, storage, and sanitation practices.

Ingredient Management: Monitoring and maintaining inventory levels of tandoor-related ingredients, ensuring freshness and availability.

Quality Control: Ensuring the quality and consistency of tandoor-cooked dishes, maintaining high standards of taste, texture, and presentation.

Team Collaboration: Working closely with other kitchen staff members to coordinate food preparation and timely delivery of orders.

Equipment Maintenance: Cleaning and maintaining the tandoor oven and related equipment to ensure their proper functioning.

Training and Supervision: Providing guidance and training to junior chefs or kitchen assistants working in the tandoor section.

Menu Presentation: Assisting with the plating and garnishing of tandoor-cooked dishes to enhance their visual appeal.

It's important to note that specific roles and responsibilities may vary depending on the establishment and the chef's level of expertise.

**Job Types**: Full-time, Permanent

Pay: ₹12,000.00 - ₹25,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift

Ability to commute/relocate:

- Ambala, Haryana: Reliably commute or planning to relocate before starting work (required)

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 1 year (preferred)
- total work: 3 years (preferred)