Dcdp Tandoor

**Key Responsibilities**
- Prepare, marinate, and cook meats, seafood, breads, and vegetables using the tandoor oven.
- Assist the Chef de Partie in daily kitchen operations and food production.
- Maintain high standards of food quality, taste, and presentation.
- Ensure mise en place (preparation) is completed before each service.
- Follow recipes, portion controls, and presentation specifications as set by the head chef.
- Monitor and maintain proper cooking temperatures for tandoor items.
- Assist in receiving, storing, and rotating stock to minimize wastage.
- Maintain hygiene, cleanliness, and safety standards in the kitchen as per HACCP guidelines.
- Support junior staff and trainees by providing guidance when required.
- Work closely with team members to ensure smooth kitchen operations during service.

**Skills & Requirements**
- Proven experience in Indian cuisine, with strong expertise in **tandoor cooking**.
- Knowledge of traditional Indian marinades, spices, and cooking methods.
- Ability to handle high-pressure kitchen environments.
- Strong knife skills and food preparation techniques.
- Good communication and teamwork skills.
- Flexibility to work in shifts, weekends, and holidays.
- Basic understanding of food cost control and waste management.

**Qualifications**
- Diploma/Certificate in Culinary Arts or equivalent.
- Minimum 2-3 years of experience as a **Commis Chef / DCDP in Indian kitchen (specializing in Tandoor)**.
- Food Safety & Hygiene certification is preferred.

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

Pay: ₹15,000.00 - ₹28,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person