Tandoor Chef – Maldives

Roles and Responsibilities

• Select, measure, and blend authentic spices to prepare signature marinades for meats and vegetables.
• Marinate meats, seafood, and paneer for specific durations to ensure optimal flavor absorption.
• Prepare, knead, punch, and portion dough for tandoori rotis, naans, and laccha parathas.
• Manage and regulate the internal temperature of the clay oven using charcoal or gas.
• Skewer marinated food items skillfully and place them into the tandoor for precise cooking.
• Slap dough sheets expertly onto the internal clay walls of the tandoor for baking.
• Monitor food portions, doneness, and char quality before plating and kitchen dispatch.
• Clean internal clay surfaces, sanitize skewers, and maintain strict station hygiene daily.