Job Purpose:

To support the smooth operation of the Kitchen Department by assisting in the preparation and service of authentic Indian Tandoor cuisine, ensuring all food products meet the quality standards in accordance with Radisson Hotel Group standards and guest expectations.

Key Responsibilities:

• Prepares, cooks, and presents food within the Indian Tandoor section as per established recipes and standards.
• Assists the Chef de Partie in ensuring smooth kitchen operations during service.
• Ensures all mise-en-place is prepared and stocked for service requirements.
• Maintains consistency in taste, presentation, and portioning standards.
• Operates and maintains tandoor equipment safely and efficiently.
• Ensures adherence to food hygiene, HACCP, health, and safety standards.
• Controls food wastage and maintains proper storage procedures.
• Supports inventory control and daily requisition processes.
• Maintains cleanliness and organization of the assigned work area at all times.
• Works collaboratively with team members to achieve departmental objectives.
• Follows RHG service philosophy and brand standards.

Skills & Competencies:

• Knowledge of Indian Tandoor cuisine and cooking techniques.
• Understanding of food safety and hygiene practices.
• Ability to work in a fast-paced environment.
• Strong teamwork and communication skills.
• Attention to detail and quality standards.

Experience & Qualifications:

• Diploma or certification in Hotel Management/Culinary Arts preferred.
• Minimum 2–4 years of relevant kitchen experience, preferably in an international hotel environment.
• Experience in Indian Tandoor section is essential.

Reporting To:

Chef de Partie / Sous Chef / Executive Chef

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person