Assist the Chef de Partie/Sous Chef in the Tandoor section for daily food preparation and operations.
Prepare and cook Indian breads, kebabs, tandoori items, and other assigned dishes as per standard recipes.
Ensure proper mise-en-place is completed before service.
Maintain consistency in taste, quality, portion size, presentation, and cooking standards.
Ensure the correct use and handling of the tandoor and other kitchen equipment.
Monitor cooking temperatures and cooking times to ensure food is prepared safely and correctly.
Prepare marinades, gravies, dough, and other ingredients required for the Tandoor section.
Follow standard recipes, food presentation guidelines, and portion controls.
Ensure proper food hygiene, sanitation, and HACCP standards are followed at all times.
Maintain cleanliness and organization of the Tandoor section, equipment, utensils, and workstations.
Check the quality and freshness of ingredients and report any discrepancies to the senior chef.
Ensure proper storage, labelling, and rotation of food items as per FIFO standards.
Minimize food wastage and use ingredients efficiently.
Coordinate with the F&B Service team and other kitchen sections to ensure smooth service.
Assist in receiving, storing, and organizing kitchen supplies when required.
Support the team during buffets, banquets, events, and high-volume operations.
Follow all hotel policies, safety procedures, and departmental SOPs.
Maintain a professional attitude and work effectively as part of the kitchen team.
Perform any other duties and responsibilities assigned by the Chef/Supervisor.

Commis II - Tandoor

About the role

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