- Food Preparation: Make and assemble a variety of chaat items, including preparing fresh chutneys, papdis, dahi (yogurt), and spice blends daily.
- Mise en Place: Stock, organize, and prep all necessary ingredients and station utensils before service hours.
- Quality & Taste Control: Ensure consistent flavor, texture, and presentation for every dish served to guests.
- Hygiene & Safety: Clean workstations, store ingredients at correct temperatures, and follow health and safety regulations.