Commi II - Tandoor

Job Summary


Role Overview


Key Responsibilities

• Assist in the preparation and cooking of Indian Tandoor dishes as per standard recipes and presentation guidelines.
• Prepare and maintain the mise-en-place required for the Tandoor section.
• Operate and maintain the Tandoor safely and efficiently.
• Assist in preparing items such as Tandoori breads, kebabs, tikka, marinated meats, vegetables and other Tandoor preparations.
• Ensure proper portioning, taste, texture, presentation and consistency of food.
• Follow recipes, cooking methods and instructions given by the Chef de Partie / Sous Chef.
• Maintain cleanliness and hygiene of the Tandoor section, equipment and work area at all times.
• Ensure proper storage, labelling and handling of food items according to hotel standards.
• Follow HACCP, food safety and hygiene standards at all times.
• Minimize food wastage and ensure proper utilization of ingredients.
• Assist with receiving, checking and storing kitchen supplies when required.
• Support the kitchen team during buffet, la carte, banquets and special events.
• Ensure all equipment and utensils are cleaned and maintained after use.
• Report any equipment malfunction, food quality issue or shortage of ingredients to the Chef.
• Follow all hotel policies, safety procedures and departmental standards.
• Maintain a positive and professional attitude and work effectively as part of the kitchen team.

Required Skills Competencies

• Basic knowledge of Indian cuisine and Tandoor operations.
• Knowledge of Tandoor cooking techniques and food preparation.
• Good understanding of food hygiene and kitchen safety.
• Ability to work under pressure in a fast-paced hotel environment.
• Good teamwork and communication skills.
• Willingness to learn and take instructions from senior chefs.
• Good discipline, punctuality and personal hygiene.
• Ability to work flexible shifts, including weekends and holidays.

Qualifications & Experience

• Qualification: ITI / Diploma / Certificate in Culinary Arts or Hotel Management preferred.
• Experience: 13 years of relevant experience in a hotel, restaurant or resort kitchen.
• Candidates with relevant experience specifically in Tandoor / Indian Kitchen will be preferred.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Hygiene and food safety compliance
• Mise-en-place readiness
• Proper portion control
• Minimization of food wastage
• Timely food preparation and service
• Kitchen cleanliness and safety
• Teamwork and discipline

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