Parotta & Dosa Master

A parotta master's primary duties include preparing various parottas and other South Indian dishes, ensuring food quality and freshness, and maintaining kitchen cleanliness and hygiene. Key responsibilities involve dough preparation, cooking, plating, inventory management, and following health and safety standards. Cooking and preparation

• Prepare and cook various parottas, including veechu, kothu, egg, and chilli parotta.
• Cook other South Indian dishes like dosa, idli, vada, and sambar.
• Ensure dishes are prepared according to customer specifications and the established menu.
• Garnish dishes to make them visually appealing.
• Maintain consistent taste and authenticity in all food items.

Kitchen management and hygiene

• Maintain a high standard of cleanliness in their specific work section.
• Follow all health, safety, and hygiene regulations and protocols.
• Monitor stock movement and assist in the ordering process.
• Ensure ingredients are fresh and safe to use.

Quality and efficiency

• Deliver food that is not only delicious but also safe and fresh.
• Manage time efficiently to ensure timely delivery of food, especially during busy periods.
• Collaborate with other kitchen staff and superiors, such as the head chef, to maintain high standards and improve processes.

Customer and staff interaction

• Handle guest complaints or concerns related to food.
• Train and guide junior kitchen staff, like Commis chefs, to improve their skills.
• Communicate with other team members to ensure smooth operations.

Job Type: Full-time

Pay: ₹26,000.00 - ₹29,000.00 per month

Benefits:

• Food provided
• Provident Fund

Ability to commute/relocate:

• Peelamedu, Coimbatore, Tamil Nadu: Reliably commute or planning to relocate before starting work (Preferred)

Work Location: In person