Tandoor commis 1

Job Title: Tandoor Commis 1
Department: Culinary / Food Production
Reports To: Tandoor Chef de Partie / Sous Chef
Job Type: Full-time
Job Purpose
The Tandoor Commis 1 is responsible for supporting the daily operations of the tandoor (clay oven) station. This role involves executing mise en place, preparing traditional marinades, baking Indian breads, and grilling meats and vegetables. The ideal candidate ensures consistent food quality, adheres to standard recipes, and maintains exceptional hygiene standards in a high-heat environment.
Key Responsibilities
Tandoor Operations: Fire up and maintain optimal tandoor temperatures. Bake high-quality breads (naan, roti, paratha) and grill tandoori appetizers consistently.
Mise en Place: Clean, portion, and marinate meats, seafood, paneer, and vegetables according to traditional recipes. Prepare base gravies, spice blends, and chutneys.
Quality Control: Check food presentation, taste, and temperature before passing dishes to senior chefs. Prevent undercooking or burning.
Station Hygiene: Maintain cleanliness, sanitation, and organization at the tandoor station. Follow all local food safety and HACCP regulations.
Inventory Management: Monitor daily stock levels. Report shortages, manage food rotation (FIFO), and minimize ingredient wastage.
Kitchen Collaboration: Assist other kitchen sections during peak hours. Follow instructions from the Chef de Partie or Sous Chef promptly.
Skills and Qualifications
Experience: Minimum 1–2 years of experience as a Commis 2 or Commis 1 specifically handling the tandoor station in a commercial kitchen or hotel.
Technical Skills: Strong knowledge of Indian spices, marination techniques, and clay oven temperature control. Good knife skills.
Physical Stamina: Ability to stand for long hours and work safely in a physically demanding, high-heat kitchen environment.