Indian CDP(Curry, Tandoor

3 days ago

Delhi Cantonment Delhi Delhi, India Grow4sure Consulting Pvt. Ltd. Full time ₹ 3,60,000 - ₹ 3,84,000 per year

Job Title: Indian CDP (Curry, Tandoor & Chaat)

Location: Surat

Trail: Delhi

Department: Kitchen – Indian Cuisine

Reporting To: Sous Chef / Executive Chef

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Job Purpose:

To efficiently manage a section in the Indian kitchen (Curry, Tandoor, or Chaat), ensuring high-quality preparation, presentation, and consistency of dishes while maintaining hygiene and safety standards.

Key Responsibilities: 1. Curry Section CDP

  • Prepare and cook a wide range of Indian curries (vegetarian and non-vegetarian) following standard recipes.
  • Maintain consistency in taste, texture, and presentation of curries.
  • Ensure proper use and storage of spices, herbs, and other raw materials.
  • Collaborate with other kitchen sections to ensure timely service.
  • Monitor stock and report shortages or waste.

2. Tandoor Section CDP

  • Operate and manage tandoor ovens for breads, kebabs, and tandoori mains.
  • Prepare marinades and spice mixes specific to tandoori cooking.
  • Ensure proper temperature and maintenance of the tandoor for optimal cooking.
  • Maintain hygiene standards around raw meats and poultry.
  • Assist in menu development for tandoori specials.

3. Chaat Section CDP

  • Prepare a variety of chaats, street food items, and Indian snacks.
  • Ensure correct balance of flavors (sweet, tangy, spicy) and textures in chaats.
  • Maintain cleanliness and hygiene, especially in assembling raw and cooked ingredients.
  • Innovate and assist in creating new chaat dishes for the menu.

General Responsibilities for All Sections

  • Ensure compliance with food safety, hygiene, and sanitation standards.
  • Maintain inventory of raw materials, ensuring proper storage and minimal wastage.
  • Assist the Sous Chef and Executive Chef in menu planning and execution.
  • Train and guide junior kitchen staff and commis.
  • Work efficiently under high-pressure conditions while maintaining quality.
  • Adhere to kitchen SOPs and service standards.

Qualifications & Experience

  • Diploma/Certificate in Culinary Arts or Hotel Management preferred.
  • Minimum 3–5 years of experience in Indian cuisine, with at least 1 year in a specialized section (Curry, Tandoor, or Chaat).
  • Strong knowledge of Indian spices, cooking techniques, and hygiene standards.

Skills & Competencies

  • Creativity and innovation in Indian cuisine.
  • Ability to manage a section independently.
  • Strong time management and multitasking skills.
  • Team player with good communication skills.
  • Attention to detail and consistency in cooking.

Reporting & Work Hours

  • Reports to Sous Chef / Executive Chef.
  • Work hours as per kitchen shift schedule.
  • Must be flexible to work on weekends, holidays, and during high-demand periods.

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Job Type: Permanent

Pay: ₹30, ₹32,000.00 per month

Benefits:

  • Food provided
  • Health insurance
  • Provident Fund

Work Location: In person

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