● Foodstuffs should be requisitioned or purchased from suppliers, and their quality and freshness checked.
● Create menus and follow set recipes and guidelines for preparing, seasoning, and cooking tandoori dishes. Supervise the cooking process and keep an eye on the quality of the food that is produced.
● Oversee, arrange, and train kitchen personnel in the correct methods for making tandoori dishes. Oversee the entire kitchen or a specific area to guarantee effectiveness and output.
● Make sure that the kitchen is always kept up to date with regard to pertinent health, safety, and hygiene regulations. Respect laws pertaining to food safety and sanitation.
● Organise and plan out kitchen chores, such as obtaining, clearing, and cleaning tools and equipment. Uphold a tidy and well-organised workstation.
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