Demi Chef de Partie - Tandoor

Job Description

We are seeking a detail-oriented and efficient Demi Chef de Partie - Tandoor to join our culinary team in Visakhapatnam, India. In this role, you will be responsible for managing the tandoor station, preparing authentic tandoor-based dishes with precision and consistency, and maintaining the highest standards of food quality and safety. You will work collaboratively with our head chef and kitchen team to deliver exceptional culinary experiences to our guests while ensuring smooth operations during service.

• Prepare and cook a variety of tandoor-based dishes according to established recipes and presentation standards
• Maintain the tandoor equipment in optimal working condition and ensure proper temperature management throughout service
• Execute food preparation tasks with meticulous attention to detail, ensuring consistency in taste, texture, and presentation
• Organize and manage inventory for the tandoor station, including monitoring stock levels and reporting shortages
• Adhere to all food safety, sanitation, and hygiene protocols to maintain a clean and safe working environment
• Collaborate with other kitchen staff to coordinate timing and ensure smooth service flow
• Assist the head chef in menu development and recipe refinement for tandoor offerings
• Monitor portion sizes and food costs to minimize waste and maintain profitability
• Support junior kitchen staff with training and guidance on tandoor cooking techniques when required
• Respond promptly to service demands and adapt to changing priorities during peak hours

Qualifications

• Minimum 2-4 years of professional kitchen experience in a restaurant or hospitality setting
• Minimum 1-2 years of specialized experience with tandoor cooking and Indian cuisine
• Comprehensive knowledge of tandoor cooking techniques, temperature control, and equipment operation
• Strong understanding of food safety standards, hygiene practices, and kitchen sanitation protocols
• Excellent organizational and time management skills with the ability to prioritize multiple tasks
• Demonstrated attention to detail in food preparation and presentation
• Ability to work efficiently under pressure during high-volume service periods
• Strong communication and teamwork skills with the ability to collaborate effectively with kitchen staff
• Physical capability to stand for extended periods and perform repetitive tasks
• Preferred: Experience with multiple cooking methods and culinary techniques
• Preferred: Knowledge of ingredient sourcing, quality assessment, and nutritional requirements
• Preferred: Experience mentoring or training junior kitchen staff