Commis Chef

MALABAR / KERALA PAROTTA MASTER : Ingredients Preparation : The cook is responsible for gathering all the necessary ingredients for making Kerala parotta, which usually include all-purpose flour, water, salt, and sometimes oil or ghee. Dough Making : The cook prepares the dough by mixing the flour, water, and salt to the right consistency. This involves kneading the dough thoroughly until it becomes soft and pliable. Resting Time Management : After kneading, the dough needs to rest for a period of time to allow the gluten to relax, making it easier to roll out later. The cook must manage this resting time effectively. Rolling and Layering : Once the dough has rested, the cook divides it into smaller portions and rolls them out into thin sheets. The unique aspect of Kerala parotta lies in its layering technique, where the rolled-out dough is folded and twisted to create multiple layers. Cooking : The cook is responsible for cooking the parottas on a hot griddle or tawa. This requires skill in flipping and cooking the parottas until they are evenly golden brown on both sides. Oil or Ghee Application : During the cooking process, the cook may brush the parottas with oil or ghee to enhance their flavor and texture. Presentation : Finally, the cook ensures that the parottas are presented attractively, whether they are served as a standalone dish or as an accompaniment to a main course. Overall, the responsibility of making Kerala parotta involves a combination of culinary skill, timing, and attention to detail to achieve the perfect texture and taste. Please feel to call on +91-8296049010 Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Schedule: Day shift Fixed shift Morning shift Rotational shift Weekend availability Supplemental Pay: Performance bonus Yearly bonus Experience: total work: 1 year (Preferred) Work Location: In person