Turkish And Indian Tandoor Chef

A Turkish and Indian Tandoor Chef

combines expertise in Middle Eastern/Anatolian charcoal grilling and Mediterranean flavors with traditional North Indian clay oven (tandoor) techniques and rich curry preparations.

Job Summary

The hybrid role requires mastering dual culinary traditions—crafting authentic Turkish kebabs, mezes, and pide alongside Indian tandoori specialties (tikkas, naan, rotis) and signature gravies. The chef ensures high-heat equipment safety, maintains food quality in a fast-paced environment, and manages kitchen operations.

Key Responsibilities

1. Culinary Execution & Tandoor Mastery

• Clay Oven Operation: Manage high-temperature clay and tandoor ovens to bake flatbreads (naan, roti, pide) and grill meats, seafood, or paneer to precise textures.
• Charcoal & Grill Management: Prepare traditional Turkish grilled meats, skewers, and kebabs alongside Indian tandoori favorites.
• Gravies & Curries: Cook authentic North Indian/Mughlai specialty curries, traditional gravies, and biryanis.
• Marinades & Spices: Design and prep specialized yogurt/herb marinades and proprietary spice blends (masalas) native to both Turkish and Indian cuisines.

2. Kitchen Operations & Management

• Inventory & Cost Control: Monitor stock levels, manage raw material inventory, minimize food waste, and adhere to food costing guidelines.
• Menu Development: Assist in creating seasonal menus, standardizing recipes, and introducing new fusion or authentic dishes.
• Hygiene & Safety: Enforce local health and sanitation laws (such as SFA hygiene standards) and maintain clean tandoor and grill stations.
• Staff Leadership: Supervise, train, and mentor junior cooks and kitchen assistants in safe tandoor operation and prep techniques.

Requirements & Qualifications

• Experience: Minimum 3 to 5 years of professional culinary experience specializing in Turkish and/or North Indian/Mughlai cuisine.
• Technical Skills: Deep familiarity with open-flame charcoal grills, high-heat clay ovens, and complex spice/herb balancing.
• Leadership: Prior experience in a senior cook, head chef, or kitchen supervisory role is strongly preferred.
• Physical & Work Stamina: Ability to thrive in a high-volume, hot, and fast-paced kitchen environment; flexibility to work shifts, weekends, and public holidays