Commis (Commi 1 / 2 / 3)

Overview

We need a Tandoor Chef who can run the tandoor line with precision, consistency, and operational discipline. The mandate is simple: deliver high-impact flavour, maintain throughput during peak hours, and uphold kitchen standards without excuses.

Key Responsibilities

• Drive end-to-end tandoor operations: marination, skewering, cooking, finishing, and plating.
• Maintain strict temperature control, fuel management, and equipment hygiene to protect product quality and operational up time.
• Execute signature items — kebabs, naan, roti, tikkas — with benchmark consistency.
• Manage prep volumes based on demand patterns and reduce wastage through accurate portioning.
• Coordinate seamlessly with kitchen leadership to support service speed and order accuracy.
• Enforce food-safety SOPs, maintain workstation cleanliness, and adhere to audit-ready standards.
• Train junior staff when required to ensure bench strength and process continuity.

Requirements

• Demonstrated hands-on experience in tandoor cooking at a professional kitchen or QSR setup.
• Strong command over marination techniques, dough handling, and cooking timelines.
• Ability to sustain performance under high-volume pressure.
• Discipline, punctuality, and adherence to kitchen protocols.
• Understanding of inventory control and ingredient optimisation.

What We Expect

A chef with a proactive mindset, quick adaptability, and a commitment to elevating product quality. Someone who takes ownership of the tandoor station and consistently delivers at a commercial standard.