TANDOOR COMMIS 1 – JOB DESCRIPTIONPosition Title: Commis 1 – Tandoor Department: Kitchen / Indian Cuisine Reports To: Demi Chef de Partie / Chef de Partie – Tandoor 1. Job Purpose To independently manage Tandoor section during shift operations, handling mise-en-place, marination, grilling, breads, kebabs, and tandoor temperature control as per hotel standards. 2. Key ResponsibilitiesA. Food Production Prepare and cook all tandoor items: Naan, Roti, Kulcha, Rumali, Tandoori Chicken, Kebabs, Tikka, Seekh, Grill items, Tandoori vegetables. Ensure correct marination techniques, cooking time, and consistency. Control tandoor heat and firing cycles. Maintain recipe consistency and portion control. Support menu engineering, special menus, and banquets. B. Mise-en-place & Preparation Prepare marinades, dough, skewers, spices, and charcoal/woodfire setup. Ensure freshness and quality of raw materials. Maintain section readiness for service. C. Hygiene & Safety Strictly follow HACCP and FSSAI standards. Maintain cleanliness of tandoor, workstations, utensils, and storage. Ensure safe handling of hot equipment and charcoal. D. Coordination Coordinate with hot kitchen, curry kitchen, and service teams. Mentor and supervise Commis 2 / Commis 3 during busy operations. E. Inventory & Control Monitor stock levels; inform CDP for requisitions. Reduce wastage, overuse, and energy consumption. 3. Skills & Requirements 2–4 years’ experience in Tandoor section in hotels or premium restaurants. Strong skill in Indian breads, kebabs, grills. Understanding of marination science, temperature control. Knowledge of hygiene standards and kitchen discipline. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Work Location: In person
TANDOOR COMMIS 1 – JOB DESCRIPTIONPosition Title: Commis 1 – Tandoor Department: Kitchen / Indian Cuisine Reports To: Demi Chef de Partie / Chef de Partie – Tandoor 1. Job Purpose To independently manage Tandoor section during shift operations, handling mise-en-place, marination, grilling, breads, kebabs, and tandoor temperature control as per hotel standards. 2. Key ResponsibilitiesA. Food Production Prepare and cook all tandoor items: Naan, Roti, Kulcha, Rumali, Tandoori Chicken, Kebabs, Tikka, Seekh, Grill items, Tandoori vegetables. Ensure correct marination techniques, cooking time, and consistency. Control tandoor heat and firing cycles. Maintain recipe consistency and portion control. Support menu engineering, special menus, and banquets. B. Mise-en-place & Preparation Prepare marinades, dough, skewers, spices, and charcoal/woodfire setup. Ensure freshness and quality of raw materials. Maintain section readiness for service. C. Hygiene & Safety Strictly follow HACCP and FSSAI standards. Maintain cleanliness of tandoor, workstations, utensils, and storage. Ensure safe handling of hot equipment and charcoal. D. Coordination Coordinate with hot kitchen, curry kitchen, and service teams. Mentor and supervise Commis 2 / Commis 3 during busy operations. E. Inventory & Control Monitor stock levels; inform CDP for requisitions. Reduce wastage, overuse, and energy consumption. 3. Skills & Requirements 2–4 years’ experience in Tandoor section in hotels or premium restaurants. Strong skill in Indian breads, kebabs, grills. Understanding of marination science, temperature control. Knowledge of hygiene standards and kitchen discipline. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Work Location: In person