Indian CDP(Curry, Tandoor & Chaat)

Job Title: Indian CDP (Curry, Tandoor & Chaat)
Location: Surat
Trail: Delhi
Department: Kitchen – Indian Cuisine
Reporting To: Sous Chef / Executive Chef

Send CV on -8287700445

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.

Send CV on -8287700445

Job Type: Permanent

Pay: ₹30,000.00 - ₹32,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person