Job Description

1. Dough Preparation:

Prepare large quantities of dough for porottas, chapatis, and other flatbreads daily, ensuring perfect consistency (maida flour, water, oil, salt). Accurately measure and mix ingredients according to the restaurant's standardized recipes. Manage dough proofing/resting times to ensure a continuous supply during service.

2. Porotta Making:

Skillfully portion, roll, stretch, and fold dough balls into perfect, layered parottas by hand or using a manual press. Operate and maintain an

automatic porotta making machine

(if available) efficiently. Ensure each porotta is of uniform size, thickness, and shape, meeting the restaurant's quality standards.

3. Cooking:

Cook porottas on a traditional flat griddle (tawa) or electric grill with precise control of temperature and timing. Use the correct amount of oil/ghee to achieve a crispy, flaky exterior and soft, layered interior. Keep pace with order tickets during peak hours to minimize wait times.

4. Station Management:

Maintain a clean, organized, and sanitary work station at all times, following all food safety and hygiene regulations (FSSAI standards). Manage inventory of dough, flour, oil, and other supplies at the station, informing the Kitchen Manager when stocks are low. Ensure all equipment (tawa, press, machine) is cleaned and maintained properly.

5. Quality Control & Consistency:

Taste and visually inspect porottas to ensure they meet the established quality, taste, and appearance before serving. Work consistently to produce the same high-quality product for every order.
Job Type: Full-time

Pay: ₹10,000.00 - ₹20,000.00 per month

Work Location: In person