Parotta Master Requirements Job Title: Parotta Master / Parotta Maker Experience: 2–5+ years preferred Core Responsibilities Prepare soft, layered parotta consistently Mix, knead, rest, and portion dough correctly Stretch/spin dough, fold, layer, and cook parottas with proper technique Maintain fast production speed (40–60 parottas per hour) Handle bulk orders during peak hours Prepare multiple varieties: Kerala / Malabar Parotta Veechu Parotta Coin Parotta Bun Parotta Egg Parotta Ceylon Parotta Make kothu parotta varieties (Veg, Egg, Chicken) Maintain tawa heat, oil usage control, and parotta softness Technical Skills Consistent size and thickness of parottas Ability to produce 500–700 parottas per day (8–10 hr shift) Basic skills in chapati/naan/roti Knowledge of food hygiene and FSSAI basic practices Maintain workstation cleanliness Prevent wastage and ensure fresh dough quality Work Requirements Full-time availability Ability to work in heat and fast-paced environment Must work evenings, weekends, and peak hours Coordinate smoothly with kitchen staff Punctual, reliable, and disciplined Behavioural Requirements Polite and cooperative Team player, handles pressure well Takes feedback positively Maintains clean and professional behaviour Job Types: Full-time, Part-time Pay: Up to ₹30,000.00 per month
Requirements - Baking (bread, cakes, pastries, Bun, Puffs, Croissants ,sweets) Creativity & presentation skills Hygiene & effective time management Responsibilities Develop and update menus with creative, seasonal dishes. Lead, train, and manage kitchen staff to maintain high standards. Oversee food preparation, cooking, and presentation. Monitor inventory, control costs, and reduce waste. Ensure compliance with food safety, hygiene, and health regulations. Work with management to create new concepts, specials, and promotions. Maintain a clean, organized, and efficient kitchen environment. Qualifications Proven experience as a Head Chef or Sous Chef in a busy kitchen. Strong leadership, communication, and organizational skills. Excellent knowledge of culinary techniques and food safety standards. Ability to manage budgets and control costs effectively. Creativity and passion for delivering exceptional food experiences. Benefits Competitive salary Career growth opportunities Supportive and professional work environment Job Types: Full-time, Permanent 3–5 years of experience in a similar role (preferably retail/restaurant/hypermarket bakery) Please call on + 91 99524 47879 for more information on the following job. Job Types: Full-time, Part-time Pay: ₹300,000.00 - ₹420,000.00 per month Work Location: In person
Parotta Master Requirements Job Title: Parotta Master / Parotta Maker Experience: 2–5+ years preferred Core Responsibilities Prepare soft, layered parotta consistently Mix, knead, rest, and portion dough correctly Stretch/spin dough, fold, layer, and cook parottas with proper technique Maintain fast production speed (40–60 parottas per hour) Handle bulk orders during peak hours Prepare multiple varieties: Kerala / Malabar Parotta Veechu Parotta Coin Parotta Bun Parotta Egg Parotta Ceylon Parotta Make kothu parotta varieties (Veg, Egg, Chicken) Maintain tawa heat, oil usage control, and parotta softness Technical Skills Consistent size and thickness of parottas Ability to produce 500–700 parottas per day (8–10 hr shift) Basic skills in chapati/naan/roti Knowledge of food hygiene and FSSAI basic practices Maintain workstation cleanliness Prevent wastage and ensure fresh dough quality Work Requirements Full-time availability Ability to work in heat and fast-paced environment Must work evenings, weekends, and peak hours Coordinate smoothly with kitchen staff Punctual, reliable, and disciplined Behavioural Requirements Polite and cooperative Team player, handles pressure well Takes feedback positively Maintains clean and professional behaviour Job Types: Full-time, Part-time Pay: Up to ₹30,000.00 per month
Requirements - Baking (bread, cakes, pastries, Bun, Puffs, Croissants ,sweets) Creativity & presentation skills Hygiene & effective time management Responsibilities Develop and update menus with creative, seasonal dishes. Lead, train, and manage kitchen staff to maintain high standards. Oversee food preparation, cooking, and presentation. Monitor inventory, control costs, and reduce waste. Ensure compliance with food safety, hygiene, and health regulations. Work with management to create new concepts, specials, and promotions. Maintain a clean, organized, and efficient kitchen environment. Qualifications Proven experience as a Head Chef or Sous Chef in a busy kitchen. Strong leadership, communication, and organizational skills. Excellent knowledge of culinary techniques and food safety standards. Ability to manage budgets and control costs effectively. Creativity and passion for delivering exceptional food experiences. Benefits Competitive salary Career growth opportunities Supportive and professional work environment Job Types: Full-time, Permanent 3–5 years of experience in a similar role (preferably retail/restaurant/hypermarket bakery) Please call on + 91 99524 47879 for more information on the following job. Job Types: Full-time, Part-time Pay: ₹300,000.00 - ₹420,000.00 per month Work Location: In person