Parotta Maker

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, ₹20,000.00 per month

Work Location: In person