Commis Chef

Job Title: Commis I Tandoor

Location: India

Hotel Category: 4-Star

Department: Kitchen Tandoor Section

Reporting To: Sous Chef / Chef de Partie (Tandoor)

Employment Type: Full-Time

Salary: As per experience

Position Summary

We are seeking a skilled and disciplined Commis I Tandoor to manage tandoor operations and prepare authentic tandoori breads, kebabs, and grilled specialties. The role requires precision, consistency, and strict adherence to hygiene and safety standards while supporting smooth kitchen operations.

Key Responsibilities

Tandoor Operations & Food Preparation

• Operate and maintain tandoor equipment safely and efficiently.
• Prepare a variety of tandoori breads, kebabs, and grilled items as per standard recipes.
• Ensure correct temperature control, cooking time, and quality of finished dishes.
• Maintain consistency in taste, texture, and presentation during service.

Kitchen Operations & Coordination

• Assist senior chefs with daily mise en place and service preparations.
• Coordinate with the kitchen team to ensure timely order execution.
• Support smooth workflow during peak service hours.

Hygiene, Safety & Equipment Care

• Maintain high standards of kitchen hygiene, cleanliness, and food safety.
• Follow safety procedures while handling high-heat equipment and open flames.
• Ensure proper cleaning, storage, and upkeep of tandoor equipment and tools.

Qualifications & Requirements

• Proven knowledge and hands-on experience in tandoor cooking and grilling techniques.
• Ability to work efficiently in high-heat kitchen environments.
• Well-groomed, professional, and disciplined work approach.
• Strong commitment to quality, consistency, and food safety standards.

Key Competencies

• Tandoor operation and culinary expertise
• Teamwork and coordination
• Attention to hygiene, safety, and detail
• Time management and efficiency

Key Performance Indicators (KPIs)

• Consistency in taste, texture, and presentation
• Compliance with equipment safety and maintenance standards
• Efficiency in food production and service delivery
• Minimal wastage and optimal use of ingredients

Working Conditions

• High-heat kitchen environment with physically demanding tasks.
• Rotational shifts, including weekends, holidays, and peak service periods.