Tandoor Chef De Partie

Company Description Gaya group operates a five-star hospitality establishment known for its high standards of service, refined guest experiences, and commitment to culinary excellence. The property offers premium dining venues that combine traditional flavors with contemporary presentation, appealing to both local and international guests. Team members are encouraged to maintain meticulous attention to quality, hygiene, and guest satisfaction. The group provides structured career growth, professional training, and a collaborative work environment for culinary professionals. Joining the team offers the opportunity to contribute to a respected luxury brand and develop specialized skills in a high-end kitchen setting.
Role Description The Tandoor Chef De Partie is a full-time, on-site role based in Delhi, India, responsible for managing tandoor operations within the main kitchen. The role includes preparing, marinating, and cooking a variety of tandoori dishes, breads, and appetizers, ensuring consistency in taste, texture, and presentation according to five-star standards. Day-to-day tasks involve coordinating with the culinary team on menu execution, maintaining mise en place, monitoring stock levels, and supporting service during peak hours. The Tandoor Chef De Partie must ensure strict adherence to food safety, hygiene, and sanitation protocols, while maintaining equipment and reporting any maintenance needs. The role also involves training junior team members, assisting with menu development and tastings, and contributing to a positive, efficient, and respectful workplace culture.
Qualifications
Strong expertise in tandoor cooking techniques, including marination, roasting, and baking traditional breads and kebabs.
Experience in a professional kitchen, preferably in a five-star or upscale hotel or restaurant environment.
Knowledge of Indian cuisine, spices, regional flavors, and contemporary plating styles.
Understanding of food safety standards, HACCP principles, and strict kitchen hygiene practices.
Ability to manage a section independently, prioritize tasks, and work effectively during high-volume service.
Competence in basic kitchen administration, such as stock rotation, portion control, and waste minimization.
Strong teamwork and communication skills, with the ability to guide and support junior kitchen staff.
Relevant culinary qualification or diploma from a recognized institute is preferred.
Willingness to work flexible hours, including weekends and holidays, as required in a five-star operation.
Previous experience in a tandoor-focused role in Delhi or similar markets will be an advantage.

Work arrangement
No