Tandoor Chef

Baldoria Hospitality Llp; Bengaluru; On-site; INR 335,000 - 446,000; Full time

Benefits offered by this job

Free meal

Free Accommodation

Job summary

Baldoria Hospitality Llp in Bengaluru is seeking a skilled Tandoor cook to manage daily preparation and cooking in the tandoor section while ensuring vegetarian dishes meet Hermitage standards in taste, texture, and presentation.

You will complete daily mise en place, set up the tandoor, and oversee safe operation, hygiene and shift handovers, guiding junior staff as needed.

Responsibilities

• Prepare and cook vegetarian tandoori starters, kebabs and Indian breads according to approved recipes and portion sizes.
• Complete daily mise en place, including doughs, marinades, fillings, vegetables and accompaniments.
• Set up the tandoor before service, maintain the required heat and follow safe lighting and shutdown procedures.
• Ensure every dish meets the restaurant’s standards for taste, texture, cooking and presentation.
• Coordinate with other kitchen sections to deliver complete orders promptly during service.
• Follow Jain and other dietary requirements accurately, using separate ingredients and utensils where required.
• Check ingredient freshness, label and store prepared items correctly, and follow first-in, first-out stock rotation.
• Monitor daily stock requirements and inform the senior chef of shortages, wastage or quality concerns.
• Maintain cleanliness of the tandoor, skewers, workstations, utensils and surrounding kitchen area.
• Follow food hygiene, personal grooming and kitchen safety procedures.
• Guide Commis II, Commis III and kitchen helpers in preparation, portioning and cleaning tasks.
• Support recipe trials and menu development under the Head Chef’s direction.
• Complete opening, closing and shift handover duties, reporting equipment faults promptly.

Job description

Role: Manage daily preparation and cooking in the tandoor section, maintaining Hermitages standards for vegetarian food, presentation and timely service.

Roles & Responsibilities

• Prepare and cook vegetarian tandoori starters, kebabs and Indian breads according to approved recipes and portion sizes.
• Complete daily mise en place, including doughs, marinades, fillings, vegetables and accompaniments.
• Set up the tandoor before service, maintain the required heat and follow safe lighting and shutdown procedures.
• Ensure every dish meets the restaurant’s standards for taste, texture, cooking and presentation.
• Coordinate with other kitchen sections to deliver complete orders promptly during service.
• Follow Jain and other dietary requirements accurately, using separate ingredients and utensils where required.
• Check ingredient freshness, label and store prepared items correctly, and follow first-in, first-out stock rotation.
• Monitor daily stock requirements and inform the senior chef of shortages, wastage or quality concerns.
• Maintain cleanliness of the tandoor, skewers, workstations, utensils and surrounding kitchen area.
• Follow food hygiene, personal grooming and kitchen safety procedures.
• Guide Commis II, Commis III and kitchen helpers in preparation, portioning and cleaning tasks.
• Support recipe trials and menu development under the Head Chef’s direction.
• Complete opening, closing and shift handover duties, reporting equipment faults promptly.

Perks and benefits

• Free meal
• Free Accommodation