Chef de Partie Tandoor/Grill/Fryer Stations
Chef de Partie Tandoor/Grill/Fryer Stations
Key Responsibilities
Section Management:Take ownership of your station (e.g., tandoor, grill, curry, starters) and ensure smooth operation during service.
Food Preparation:Prepare and cook traditional Pakistani dishes such as karahi, biryani, Nihari, kebabs, and tandoori items to high standards.
Consistency & Quality:Maintain consistency in taste, presentation, and portion control across all dishes.
Hygiene & Safety:Follow food safety protocols and maintain cleanliness in your section in line with HACCP and EHO standards.
Team Collaboration:Work closely with other chefs and kitchen staff to ensure timely service and support during busy periods.
Stock & Prep:Assist with mise en place, inventory checks, and ordering ingredients
Required Skills & Experience
Minimum 2–3 years’ experience in a professional kitchen, ideally with South Asian or Pakistani cuisine.
Knowledge of spice blending, tandoor operation, and regional cooking techniques.
Ability to work under pressure in a fast-paced environment.
Strong communication and teamwork skills.
Understanding of food hygiene and allergen awareness.
Desirable Attributes
Culinary qualifications (e.g., NVQ Level 2 or equivalent experience).
Experience in a high-volume restaurant or takeaway setting.
Passion for Pakistani food and cultural authenticity.
Willingness to learn and grow within the team.
