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Company Description GNG Developers, founded in 2019, began as a cloud kitchen developer focused on building delivery-centric kitchens across India, with its first site in Agra, Uttar Pradesh. The company launched its first delivery restaurant brand, “Karchi,” in 2020, which quickly became one of the top 10 GMV outlets in Agra on Zomato and Swiggy by 2021. This success was followed by the launch of “Chow’s Kitchen,” a Pan-Asian delivery brand, in November 2021, which also received strong market acceptance. GNG Developers is committed to delivering exemplary food through specialty restaurant brands, supported by efficient delivery, dine-in systems, and warm hospitality. The company recently opened its flagship restaurant in Agra and aims to expand to 5+ locations by the end of 2025.
Role Description The Demi Chef de Partie – Tandoor role is a full-time, on-site position based at the flagship restaurant in Agra, Uttar Pradesh. The role involves preparing and cooking tandoor dishes to established recipes and standards, including marination, skewering, grilling, and baking breads and kebabs. The demi chef de partie will assist the Chef de Partie in organizing the tandoor section, managing mise en place, maintaining hygiene and food safety, and ensuring consistent portioning and presentation. Daily responsibilities include coordinating with the kitchen team during service, monitoring inventory for tandoor ingredients, supporting stock rotation, and minimizing food waste. The role also includes contributing to new menu items, following standard operating procedures, and upholding the brand’s quality and hospitality values.
Qualifications
- Strong tandoor specialization skills, including marination, grilling, bread baking (e.g., naan, roti), kebab preparation, and heat control.
- Solid foundation in basic culinary techniques, kitchen operations, mise en place, and food presentation.
- Knowledge of food safety, hygiene standards, and best practices in a high-volume restaurant environment.
- Ability to work effectively in a team, communicate clearly with kitchen and service staff, and maintain a calm demeanor during peak hours.
- Previous experience in an Indian restaurant or tandoor section is preferred; exposure to cloud kitchen or delivery-focused operations is an advantage.
- Willingness to work flexible shifts, including evenings, weekends, and holidays, as required by restaurant operations.
- Formal culinary training, apprenticeship, or relevant on-the-job experience in professional kitchens is beneficial.
- Commitment to learning, adaptability to standard operating procedures, and enthusiasm for contributing to a growing hospitality brand.
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