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