A Tandoor Chef is responsible for preparing and cooking various tandoori dishes, maintaining the tandoor oven, and ensuring quality and presentation of the food. They need to be skilled in tandoor cooking techniques, food safety, and kitchen hygiene. Key Responsibilities : Prepare and cook: Prepare a variety of tandoori dishes, including naan bread, kebabs, grilled meats, and other tandoori specialties, according to recipes and standards. Tandoor management: Operate and maintain the tandoor oven, ensuring it is clean, safe, and functioning properly. Food safety and hygiene: Adhere to all food safety and sanitation regulations, including proper handling of raw and cooked food, and maintaining a clean and organized work area. Quality control: Ensure consistent quality and presentation of dishes, and make adjustments to recipes as needed to maintain standards. Inventory management: Monitor and maintain inventory of tandoori ingredients and supplies. Menu planning: Assist with menu planning and the development of new tandoori items. Training and supervision: May train and supervise junior kitchen staff in tandoori cooking techniques. Cost control: Assist with cost control measures related to tandoori items. Experience: Proven experience as a Tandoor Specialist or other related role. Knowledge: Strong knowledge of tandoor cooking techniques, ingredients, and equipment. Food handling and safety: Understanding of food safety and hygiene standards. Teamwork: Ability to work effectively as part of a kitchen team. Organization: Ability to maintain a clean and organized work area. Communication: Good communication skills to interact with other kitchen staff and customers. Job Type: Full-time Pay: From ₹18,000.00 per month Schedule: Day shift Evening shift Rotational shift Work Location: In person Expected Start Date: 26/05/2025

A Continental Chef is responsible for preparing and cooking continental cuisine dishes, ensuring high-quality standards and presentation, and adhering to recipes and hygiene guidelines. They may also assist in menu development, train junior staff, and collaborate with senior chefs and culinary designers. The role also involves monitoring inventory, ordering supplies, and managing costs. Key Responsibilities : Food Preparation : Prepare and cook continental dishes, following recipes and ensuring consistency in quality and presentation. Menu Development : Collaborate on developing and refining new menu items and specials. Quality Control : Maintain food quality, presentation, and hygiene standards. Kitchen Operations : Assist in managing kitchen operations, including scheduling and coordinating with other chefs. Staff Training : Train and mentor junior chefs in proper cooking techniques and safety practices. Inventory and Costs : Monitor inventory, order supplies, and assist in cost analysis. Hygiene and Safety : Ensure compliance with health, hygiene, and safety regulations. Collaboration : Work effectively with senior chefs, culinary designers, etc. Customer Interaction : Engage with customers, handle dietary requests, and ensure a positive dining experience. Process Improvement : Continuously look for ways to improve recipes, kitchen efficiency, and menu innovation. Job Types: Full-time, Permanent Pay: From ₹18,000.00 per month Schedule: Day shift Evening shift Rotational shift Work Location: In person Expected Start Date: 01/07/2025