Tandoori Specialty Chef

Culture Café is a vibrant and dynamic dining destination in Nairobi, renowned for offering a refined fusion of global and local cuisines in a warm, contemporary setting. We pride ourselves on authentic, bold flavours, exceptional presentation, and providing an outstanding customer experience. We are seeking a highly skilled and passionate Tandoori Specialty Chef to join our dedicated culinary team and become the master of our North Indian tandoor section.

 Core Responsibilities

· Tandoor Mastery: Expertly manage the operation and maintenance of the traditional clay tandoor oven, including ignition, temperature control, and ensuring heat consistency for optimal results.

· Authentic Preparation: Flawlessly prepare, marinate, and cook a diverse range of tandoori specialties, including seekh kebabs, tikkas, whole grilled items, and traditional Indian breads (Naan, Roti, Paratha).

· Marinade Development: Be responsible for creating and standardizing all marinades and spice blends, ensuring the depth and authenticity of North Indian flavours in all grilled dishes.

· Product Quality: Ensure all dishes leaving the tandoor station meet Culture Café's rigorous standards for consistency in portioning, taste, and high-level presentation.

· Kitchen Collaboration: Work closely with the culinary team to innovate and develop exciting new Tandoori recipes, seasonal features, and fusion specials that integrate with our global menu.

· Inventory & Costing: Diligently monitor and manage the inventory of all tandoor ingredients, minimizing waste and collaborating on accurate weekly ordering.

 Qualifications & Experience

· Proven Specialization: Minimum of 4+ years of dedicated, hands-on experience as a Tandoori Chef in a high-volume, reputable restaurant.

· Technical Skill: Demonstrated ability to safely and efficiently operate, manage, and troubleshoot a traditional tandoor oven.

· Culinary Knowledge: In-depth, expert-level understanding of North Indian cuisine, including spice blending, meat/seafood marination techniques, and the science of tandoor cooking.

· Team & Pressure Management: Proven ability to work efficiently under pressure during peak service hours and lead by example as a cooperative team member.

· Certification: Formal culinary certification or training specifically focused on Indian/North Indian cuisine is highly preferred.

· Hygiene: Up-to-date knowledge of and commitment to excellent food hygiene and sanitation practices