Tandoor Cook

 Tandoori Chef – Duties & Responsibilities

1. Food Preparation

Prepare and marinate chicken, fish, prawns, kebabs and other tandoori items according to the restaurant recipe.

Maintain correct portion size, marination time and seasoning.

Prepare tandoori masala, marinades, chutneys and accompaniments.

Ensure proper cutting and trimming to reduce wastage.

2. Tandoor Operation

Operate the tandoor safely and maintain the correct temperature.

Check charcoal/fire before service.

Cook food properly with the required colour, texture and doneness.

Avoid overcooking, burning or undercooking.

Clean and maintain the tandoor regularly.

3. Quality Control

Maintain the same taste and presentation every day.

Check freshness and quality of raw materials.

Follow standard recipes and portion control.

Inform the Kitchen Manager immediately about any quality issue.

4. Hygiene & Food Safety

Maintain personal hygiene: clean uniform, hairnet/cap and clean hands.

Keep the tandoor section clean and organized.

Store raw and cooked food separately.

Maintain proper food temperatures and prevent cross-contamination.

Follow FIFO and proper food-storage practices.

5. Wastage & Cost Control

Handle chicken, fish and other ingredients carefully to minimize wastage.

Use correct portions for every order.

Record and report excess preparation, spoilage or wastage.

Do not prepare unnecessary quantities without approval.

6. During Service

Prepare orders quickly and accurately during busy hours.

Coordinate with the Tandoor Commis, Curry/Chinese section and Service Team.

Prioritize orders according to KOT.

Ensure every dish is properly garnished and plated before sending it out.

7. Closing Duties

Clean the tandoor and surrounding area.

Store leftover ingredients safely according to food-safety procedures.

Check and clean tools, skewers, trays and work surfaces.

Report stock shortages and equipment problems to the Kitchen Manager

plz contact - rahul nirgun -  7666863605