Master Tandoor and Master Curry

Master Tandoor Chef – Duties & Responsibilities

• Prepare and cook all tandoor items, including kebabs, tikka, naan, roti, paratha, and other clay-oven specialties.
• Ensure consistent taste, texture, portion size, and presentation of all tandoor dishes.
• Marinate meats, poultry, seafood, and vegetables according to approved recipes and standards.
• Manage and control the tandoor temperature to ensure proper cooking and food quality.
• Prepare dough and oversee production of breads such as naan, roti, and other tandoor breads.
• Monitor food preparation and ensure all items are ready for service on time.
• Maintain high standards of hygiene, food safety, and cleanliness within the tandoor section.
• Ensure proper storage, labeling, and rotation of raw and prepared ingredients.
• Monitor stock levels and communicate ingredient requirements to the Sous Chef or Head Chef.
• Minimize food waste and control portioning to support food cost targets.
• Train and supervise junior chefs and kitchen assistants assigned to the tandoor section.
• Ensure all tandoor equipment is properly cleaned, maintained, and operated safely.
• Support menu development, tastings, and introduction of new tandoor dishes when required.
• Coordinate closely with the curry, cold kitchen, and service teams during busy periods.
• Follow all company recipes, kitchen procedures, and operational standards.

Master Curry Chef – Duties & Responsibilities

• Prepare and cook a wide range of curry dishes, gravies, sauces, dals, and other hot kitchen items.
• Ensure consistency in flavour, spice levels, texture, portion size, and presentation.
• Prepare curry bases, masalas, stocks, and sauces according to approved recipes.
• Manage the preparation of vegetarian and non-vegetarian curries.
• Ensure all dishes are prepared fresh and served at the correct temperature.
• Monitor food quality throughout preparation and service.
• Maintain proper mise en place for daily operations and ensure the section is fully prepared before service.
• Control seasoning and spice levels to maintain consistent standards across all dishes.
• Maintain high standards of food hygiene, sanitation, and food safety.
• Ensure proper storage, labeling, and FIFO rotation of ingredients and prepared food.
• Monitor stock levels and inform the Sous Chef or Head Chef of purchasing requirements.
• Control food wastage, portions, and ingredient usage to support food cost targets.
• Train and supervise junior chefs working within the curry section.
• Assist with menu development, recipe standardization, and new dish creation.
• Coordinate with the tandoor and other kitchen sections to ensure smooth service.
• Keep the curry section, equipment, utensils, and work areas clean and organized at all times.

Master Tandoor Chef – Qualifications & ExperienceQualifications

• Culinary qualification or professional kitchen training is preferred.
• Strong knowledge of tandoor cooking techniques and related cuisine.
• Good understanding of food safety, hygiene, and kitchen sanitation standards.
• Knowledge of portion control, food cost management, and stock rotation.
• Ability to work under pressure in a high-volume kitchen environment.
• Good communication and teamwork skills.
• Ability to train and guide junior kitchen staff.
• Basic understanding of English is preferred.

Experience

• Minimum 5–7 years of professional kitchen experience , with strong specialization in tandoor cuisine.
• At least 2–3 years in a senior or supervisory tandoor role .
• Proven experience preparing kebabs, tikka, naan, roti, paratha, and other traditional and modern tandoor dishes.
• Experience working in restaurants, hotels, catering operations, or high-volume kitchens is preferred.
• Experience in recipe standardization, portion control, and maintaining consistent food quality.
• UAE or GCC experience is an advantage.

Master Curry Chef – Qualifications & ExperienceQualifications

• Culinary qualification or professional kitchen training is preferred.
• Strong knowledge of curries, gravies, dals, masalas, and hot kitchen preparation.
• Good understanding of traditional and modern cooking techniques.
• Knowledge of food safety, hygiene, stock rotation, and kitchen sanitation standards.
• Good understanding of food costing, portion control, and waste management.
• Ability to work efficiently under pressure and manage multiple preparations at the same time.
• Strong leadership and training skills.
• Basic English communication skills are preferred.

Experience

• Minimum 5–7 years of professional kitchen experience , with strong specialization in curry and hot kitchen.
• At least 2–3 years in a senior or supervisory curry chef role .
• Proven experience preparing vegetarian and non-vegetarian curries, curry bases, gravies, dals, sauces, and spice blends.
• Experience in restaurants, hotels, catering companies, or high-volume food operations is preferred.
• Strong experience in maintaining recipe consistency, flavour balance, portion control, and presentation.
• Experience supporting menu development and new dish creation is an advantage.
• UAE or GCC experience is preferred but not essential.

Pay: AED4,500.00 - AED6,000.00 per month

Work Location: In person