Tandoor Sous Chef

 Manage day-to-day operations of the Tandoor section.  Prepare and supervise preparation of naan, roti, kulcha, kebabs, tikka and other tandoori preparations.  Ensure consistency in taste, texture, presentation and portioning.  Supervise CDPs, DCDPs and Commis working in the section.  Maintain appropriate preparation and cooking standards during high-volume service and events.  Coordinate with the Executive Chef/Sous Chef and other kitchen sections.  Monitor food quality, wastage and portion control.  Maintain hygiene, sanitation and food-safety standards.  Train junior team members on tandoor techniques and recipes.  Ensure timely mise-en-place and smooth service during banquets and large events.

 5+ years of relevant experience in professional hotel/restaurant kitchens.  Strong expertise in Indian Tandoor cuisine.  Experience in luxury hotels, banquet properties, large restaurants or high-volume kitchens preferred.  Strong knowledge of tandoor cooking techniques.  Good team-handling and kitchen coordination skills.  Ability to work under pressure during peak operations.