Demi Chef de Partie – Tandoor

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Key Responsibilities

Tandoor Preparation & Cooking

• Prepare and cook all tandoori items such as breads, kebabs, rotis, naan, and marinated meats/seafood/vegetables.

• Ensure correct marination techniques and maintain authentic flavours.

• Manage tandoor temperature and fuel to ensure optimal cooking conditions.

• Monitor food quality, texture, and presentation before service.

Operational Support

• Assist the Chef de Partie in daily kitchen operations and service.

• Supervise and guide Commis staff in preparation and cooking.

• Ensure all mise-en-place is complete before the shift.

• Maintain portion control and minimise wastage.

Quality & Hygiene

• Follow HACCP and food safety standards at all times.

• Ensure cleanliness and maintenance of the tandoor area and equipment.

• Check freshness of ingredients and report any issues to seniors.

Inventory & Controls

• Support in stock rotation, labeling, and storage.

• Assist in daily requisitioning of supplies and ingredients.

Teamwork & Communication

• Work closely with the culinary team to ensure smooth operations.

• Communicate effectively with service staff during busy operations.

• Maintain a positive and professional work environment.

• 
  Diploma or certification in Culinary Arts or equivalent.

• Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.

• Strong knowledge of Western cuisine techniques and ingredients.

• Good understanding of food hygiene and safety standards.

• Ability to work under pressure and in a fast-paced environment.

• Positive attitude, team player, and willingness to learn.

• 
  Able to stand for long periods and work in a hot kitchen environment.

• Flexibility to work different shifts, including weekends and holidays.