Tandoor Cook (Miri)

• Working Hours: From 6.00 am to 4.00 pm / 11.00 am to 8.00 pm
• Work Days: 6 days with 1 day off

• Minimum secondary school education.
• Formal culinary training or certification in Indian cuisine is an added advantage.
• At least 2-3 years of proven experience working as a Tandoor Cook in a restaurant or commercial kitchen with strong skills in preparing tandoori dishes such as naan, kebabs and tandoori meats.
• Must possess a valid Food Handling or Food Safety Certificate.
• Proficient in operating traditional clay or modern tandoor ovens, with knowledge of proper marination techniques, temperature control, and cooking times for various tandoori items.
• Good physical stamina, cleanliness and ability to work under pressure in a fast-paced kitchen environment.
• Teamwork and time management skills are essential.

• Ability to prepare and cook a variety of traditional tandoori items such as naan, roti, kebabs, tandoori chicken and other marinated meats using clay or gas tandoor ovens.

• Operate, monitor and maintain the tandoor oven's temperature and cooking times to ensure food is cooked evenly and safely, maintaining authentic taste and texture.

• Works closely with the Finance Manager and Client Representative to plan balanced and nutritious menus.
• Manages food inventory, places supply orders in a timely manner and ensures minimal wastage while maintaining quality and cost efficiency.

• Prepare marinades, dough and ingredients according to recipes, ensuring proper seasoning and quality to meet restaurant standards.

• Adhere to strict food safety, hygiene and kitchen sanitation procedures to ensure a clean and safe working environment compliant with health regulations.

• Work closely with other kitchen staff and chef to ensure timely meal preparation, proper plating and efficient service during busy periods.

• Salary Range: RM 2,800 to RM 3,500 per month
• EPF, SOCSO & EIS
• Medical & Annual Leave
• Incentive (Based on Performance)

You.my