The Demi Chef de Partie (DCDP) - Tandoor is a specialized position within the kitchen, particularly focused on tandoor (clay oven) cooking, which is integral to Indian, Middle Eastern, and some Central Asian cuisines. The DCDP is a middle-level chef who assists the Chef de Partie and helps oversee the tandoor section of the kitchen. Key Responsibilities of a DCDP - Tandoor:
Tandoor Cooking:
Preparing and cooking a variety of dishes in the tandoor, such as kebabs, tandoori meats (e.g., chicken, lamb etc).
Ensuring the right temperature of the tandoor oven and regulating the heat for consistent cooking.
Mastering the techniques of marination and spice blends unique to tandoor cooking.
Food Preparation:
Prepping ingredients for tandoor dishes, such as marinating meats, veggies etc.
Cutting and portioning meats and vegetables to ensure uniformity in size for even cooking.
Assisting the Chef de Partie:
Working closely with the Chef de Partie to ensure that the tandoor section runs smoothly during service.
Managing the section during the Chef de Partie’s absence and providing guidance to junior chefs or commis working under them.
Quality and Presentation:
Maintaining the quality and authenticity of tandoor-cooked dishes, ensuring they meet the restaurant’s standards.
Monitoring portion control, presentation, and the texture/flavor of the dishes.
Hygiene and Safety:
Ensuring cleanliness and hygiene in the tandoor section, maintaining sanitary conditions at all times.
Handling the tandoor safely due to the high temperatures and potential hazards associated with the equipment.
Training and Mentorship:
Assisting in training junior chefs and kitchen staff on proper tandoor techniques.
Sharing expertise on marination methods, tandoor operations, and cooking techniques.
Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: