Chef de Partie – Tandoor

Role Overview

The Chef de Partie – Tandoor is responsible for running the tandoor section, ensuring consistent preparation, cooking, section organisation, and hygiene during both prep and service. This is a hands-on role focused on tandoor execution, section control, product consistency, and safe operation of the tandoor oven in line with kitchen standards.

Key Responsibilities

• Run the tandoor section during prep and service, ensuring readiness and smooth execution.

• Prepare and cook tandoor items such as breads, kebabs, grilled meats, seafood, and vegetables according to approved recipes and standards.

• Prepare marinades, mise en place, doughs, skewers, and section ingredients required for service.

• Monitor cooking times, heat levels, holding quality, and product consistency across all tandoor dishes.

• Supervise Commis or junior team members working within the tandoor section.

• Maintain cleanliness, safety, and organisation of the tandoor area, equipment, and surrounding workstations.

• Support service flow, section coordination, and quality control with the wider kitchen team.

KPIs & Success Metrics

• Tandoor section readiness and consistency.

• Food quality, cooking accuracy, and presentation of tandoor items.

• Hygiene, cleanliness, and safe tandoor operation.

• Speed, coordination, and service support during peak periods.

Candidate Requirements

• 3+ years’ experience in professional kitchens, with clear hands-on tandoor experience.

• Strong knowledge of tandoor cooking techniques, marinades, breads, kebabs, and section discipline.

• Ability to operate and maintain the tandoor safely and effectively during busy service periods.

• Good understanding of food safety, kitchen hygiene, and quality control standards.

• Experience in Indian or premium casual dining restaurants is an advantage.