POROTTA MAKER

• Dough Preparation: Mastering the perfect dough consistency using precise ratios of flour, water, oil, and salt.
• Kneading and Rolling: Expertly kneading and rolling the dough into thin sheets.
• Layering Technique: Folds and pleats the dough to create the signature multi-layered texture.
• Cooking on the Tawa/Grill: Cooking the porotta on a hot griddle with oil or ghee until golden brown and crisp.
• The "Clap": Gently clapping the hot porotta between hands to separate the layers.
• Maintaining Consistency: Ensuring every porotta meets quality standards in size, texture, and taste.
• Inventory Management: Monitoring supplies of flour, oil, and other ingredients.
• Technical Dexterity and Strength: Strong hands and wrists for kneading large quantities and nimble fingers for folding and pleating.
• Timing and Precision: Knowing how long to cook each side to avoid chewiness or burning.
• Stamina: Working for hours in a hot kitchen environment.
• Understanding of Ingredients: Knowledge of how flour quality, water temperature, and resting times affect the final product.
• Hygiene and Speed: Maintaining cleanliness and working at a rapid pace.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person