Prepare, marinate, and cook authentic tandoor items (breads, kebabs, grills, curries, etc.).

Ensure quality, consistency, and presentation of dishes as per hotel standards.

Maintain proper hygiene and food safety protocols in the kitchen.

Support the Sous Chef/Head Chef with menu planning and daily kitchen operations.

Guide and train Commis and junior kitchen staff on tandoor techniques.

Manage inventory efficiently, ensuring minimal wastage.