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Chef De Partie - Tandoor
- Mauritius
- Not disclosed
- Posted Jul 31, 2026
- Closing 09/08/2026
- Food / Beverages / Catering
- Tandoor Cook
- Indian Cuisine
- Food Preparation
- Full Time Cook
Job Description
Job Scope Summary
As Chef de Partie – Tandoor, you will be responsible for managing the tandoor section of the kitchen, preparing authentic North and South Indian cuisine, maintaining the highest standards of food quality, consistency, hygiene and food safety, while supporting buffet, à la carte, banquet and live cooking operations.
As Chef de Partie – Tandoor, you will be responsible for managing the tandoor section of the kitchen, preparing authentic North and South Indian cuisine, maintaining the highest standards of food quality, consistency, hygiene and food safety, while supporting buffet, à la carte, banquet and live cooking operations.
Duties and Responsibilities
- Prepare and present authentic North and South Indian cuisine, with a particular focus on naan, roti, kulcha, paratha, kebabs, tikka, seekh kebab, grilled seafood, vegetables and other related dishes.
- Ensure every dish leaving the kitchen meets the hotel's standards for quality, taste, presentation and portion size.
- Prepare all mise en place for the tandoor section in advance to support a smooth and efficient service.
- Cook and present dishes for buffet, à la carte, banquet and special events, ensuring food is served on time and to the highest standard.
- Support live cooking stations and themed evenings by preparing fresh tandoori specialties while engaging professionally with guests.
- Safely operate, clean and maintain the tandoor oven and all related equipment, reporting any defects or maintenance requirements promptly.
- Prepare and monitor marinades, spice blends and ingredients to ensure authentic flavors and consistency in every dish.
- Work closely with the Indian Chef, Executive Chef, Executive Sous Chef and kitchen team members to ensure seamless coordination during service.
- Maintain high standards of food hygiene, cleanliness and personal grooming in accordance with HACCP requirements and the hotel's food safety procedures.
- Ensure all ingredients are properly stored, labelled and rotated using FIFO principles to maintain freshness and minimize waste.
- Use ingredients responsibly by controlling portions, reducing food waste and supporting the department's food cost objectives.
- Monitor stock levels within the tandoor section and inform the Indian Chef, Executive Sous Chef or Executive Chef of any replenishment requirements.
- Assist with stock taking and ensure all food items are handled, stored and recorded accurately.
- Remain up to date with new culinary trends, techniques and recipes while preserving the authenticity of Indian cuisine.
- Contribute ideas for menu improvements, seasonal dishes, themed evenings and food promotions that enhance the guest dining experience.
- Build positive relationships with guests by accommodating reasonable requests and responding professionally to feedback whenever required.
- Maintain a clean, organized and safe working environment, ensuring all equipment and work areas are ready for service at all times.
- Comply with all hotel policies, brand standards, occupational health and safety requirements and departmental procedures.
- Carry out any other reasonable duties assigned by the Indian Chef, Executive Chef or Executive Sous Chef to support the efficient operation of the kitchen.