Before Production
* Check flour, oil, salt and required ingredients.
* Check parotta-making equipment, tawa and utensils.
* Prepare the dough according to the required quantity.
* Knead the dough properly and maintain the correct consistency.
* Keep the dough for proper resting time.
* Prepare equal-size dough balls.
Parotta Preparation
* Apply oil and spread the dough properly.
* Stretch and fold the dough to create proper layers.
* Prepare parottas according to the required size and weight.
* Maintain uniform quality and quantity.
Cooking & Service
* Heat the tawa properly before cooking.
* Cook parottas evenly on both sides.
* Ensure parottas are properly cooked and soft.
* Maintain continuous fresh supply during meal service.
* Keep cooked parottas covered and ready for serving.
* Coordinate with the kitchen supervisor for meal quantities.
Hygiene & Cleaning
* Maintain personal hygiene and wear required PPE.
* Keep the preparation area clean.
* Clean the tawa, tables and utensils after production.
* Store unused ingredients properly.
* Avoid unnecessary wastage of flour and oil.
* Follow all food-safety requirements.
End of Shift
* Check remaining ingredients.
* Clean and sanitize the work area.
* Switch off cooking equipment.
* Report any equipment problems or shortage of ingredients to the supervisor.
* Handover the work area properly to the next shift.