Functieomschrijving

The Tandoori and Indo-Chinese Cook will be responsible for the daily preparation and cooking of authentic tandoori and Indo-Chinese dishes, ensuring consistent quality, taste, and presentation. This role involves close collaboration with the Head Cook to execute the menu, maintain kitchen standards, and support efficient kitchen operations. The ideal candidate will have extensive experience in tandoori and Indo-Chinese cooking techniques, a passion for these culinary styles, and the ability to thrive in a fast-paced environment.

----------------------------------------------------------------------------

De Tandoori en Indo-Chinese Kok is verantwoordelijk voor de dagelijkse bereiding en het koken van authentieke tandoori-gerechten en Indo-Chinese specialiteiten, met aandacht voor consistente kwaliteit, smaak en presentatie. Deze rol omvat nauwe samenwerking met de Hoofd Kok om het menu uit te voeren, de keukenstandaarden te handhaven en efficiënte keukenactiviteiten te ondersteunen. De ideale kandidaat heeft uitgebreide ervaring in tandoori- en Indo-Chinese kooktechnieken, een passie voor deze culinaire stijlen en het vermogen om te gedijen in een dynamische omgeving.

----------------------------------------------------------------------------

Run the tandoor: manage heat/fuel and cook tikka/kebab/whole roasts to spec.

Bake naan/roti consistently; monitor proofing, dough hydration, and doneness.

Prepare yoghurt/masala marinades; skewer, portion, and time cooks accurately.

Cook North-Indian gravies (makhani, onion-tomato, white, palak) and staple curries.

Execute Indo-Chinese mains: Hakka noodles, fried rice, chili paneer/chicken, Manchurian, and ‘65’ variants.

Perform high-heat wok cooking with proper toss technique and sauce balance.

Manage mise-en-place: prep lists, base gravies, marinades, chopping, labels.

Keep portion sizes and plating standards consistent across services.

Uphold HACCP/allergen rules; maintain hygiene, temperature logs, and cleaning schedules.

Control stock/FIFO, help with ordering, track food cost and reduce waste.

Maintain equipment (tandoor/wok/hoods) and report issues promptly.

Coach commis; communicate clearly with pass and front-of-house.