Kitchen Rules - indiandelight.ge, indianfoodtbilisi.ge, Best Indian Cuisine & Halal Food in Tbilisi

Cloud Kitchen Operations: Two-Man Team Roles & Responsibilities

Shift Schedule: 3:00 PM to 1:30 AM
Operating Strategy: This document defines the distinct duties for our two-person kitchen team during the evening shift. Because we operate as a lean team, the Kitchen Assistant holds a highly flexible, multitasking role that covers order management, packing, dishwashing, front cleaning, inventory tracking, and progressive kitchen line support.

🛑 STRICT COMPANY POLICY: Personal Cell Phone Ban

To maintain maximum hygiene, food safety, and absolute focus, personal cell phones are strictly prohibited in the operational areas.

The Lockbox Rule: Upon arrival at 3:00 PM (or whenever your shift begins), all staff members must turn off their personal cell phones. Place them inside their designated locker or cabinet in the changing area while swapping into their work uniform.
No Phones on the Floor: Personal cell phones are completely banned from the kitchen line, the packing station, the dish pit, and the front counter.
Retrieval Protocol: Employees may only retrieve their personal cell phones from the cabinet at 1:30 AM (or the end of the shift) when changing back into their street clothes to go off duty.
Emergency Contact: For any urgent family emergencies, outside callers must contact the restaurant’s official business phone line, not an employee's personal device.

ROLE 1: Main Chef / Head Cook (Full-Time: 3:00 PM – 1:30 AM)

The Chef runs the kitchen for the full duration of the shift, managing day-to-day food preparation, cooking quality, kitchen line safety, and general food production speed.

Core Cooking & Food Prep

Recipe Execution: Prepare, cook, and plate all menu items (curries, rice, biryanis) according to restaurant quality standards.
Line Management: Manage the cooking stations, stoves, and ingredients to ensure fast ticket times during order rushes.
Ingredient Maintenance: Inform the Kitchen Assistant when portioned batches need to be pulled from the deep freeze or refrigerator.

Food Safety & Line Cleanliness

Safe Cooking Temperatures: Ensure all meats and proteins are cooked to safe internal temperatures.
Workstation Sanitation: Keep the immediate cooking line, cutting boards, and chef knives wiped down and clean between orders.
End-of-Shift Storage: Securely store raw ingredients and cooked bases at the end of the day in compliance with health codes.

ROLE 2: Kitchen Assistant (Part-Time: 6-Hour Shift within 3:00 PM – 1:30 AM)

This is a high-utility, fast-paced multitasking role designed to support the Chef during the busiest peak hours of the evening. The Assistant manages incoming tablet orders, portion tracking, packing food, washing dishes, keeping both the front area and back kitchen clean, and actively training on the kitchen line.

1. Shift Arrival & Task Prioritization Strategy

The Assistant must maintain extreme workflow discipline by using downtime efficiently. Work must be prioritized dynamically based on live kitchen traffic:

Immediate Arrival Protocol: Upon arriving and changing into the work uniform, the Assistant must immediately check the delivery tablets for active orders.
Active Service Protocol (Online & Dine-In Tracking): When online orders are printing or an occasional dine-in customer is being served, the Assistant must immediately look at the Wolt, Bolt, and Glovo machines to understand exactly what orders are currently being processed. For dine-in customers, the Assistant must immediately check the printed KOT (Kitchen Order Ticket) to get familiar with the specific items needed and prioritize packing, table setups, and line assistance accordingly.
No Active Orders (Downtime Priority): If no live orders are running, the Assistant must instantly execute prep and cleanliness maintenance without waiting to be asked:
1. Wipe down and sanitize all work surfaces and guest tables.
2. Sweep the floors thoroughly to clear debris.
3. Mop the floors to keep the kitchen and front spaces pristine.
The Zero-Pile Sink Rule: If there are any dirty utensils, pots, pans, or containers sitting around the sink area, they must be washed and cleaned immediately. A dirty dish pile must never build up during downtime.

2. Freezer Management, Storage Inspection & Portion Auditing

Portion Quality Check: Inspect every pre-portioned item or prepped batch before it is placed inside the deep freeze, refrigerator, or dry storage to ensure it is sealed air-tight and stored in the correct container.
Label Verification: Cross-check that every container entering storage is legibly labeled with the item name, exact prep date, and expiry date.
Storage Organization: Arrange all items neatly inside the freezer and refrigerator shelves. Never allow unlabelled or loosely wrapped portions to sit in storage.
Daily Spoilage Audits: Routinely inspect the dates on all stored containers to guarantee no expired portions are left inside the units.

3. Indian Bread Making & Culinary Training (Skill Development)

Atta (Dough) Preparation: Learn and memorize the exact combination and ratios of ingredients (flour type, water volume, oil, yogurt, or yeast) required to make different dough bases from scratch.
Kneading & Rest Times: Master the proper technique for kneading dough to the correct consistency, and understand the required resting times for each bread type.
Roti & Chapati Mastery: Learn to portion, roll out, and evenly cook standard flatbreads on the tawa (griddle).
Naan & Bhature Preparation: Master the unique handling methods for Naan (including texture and stretching) and the deep-frying techniques required to achieve perfectly puffed Bhature.
Continuous Improvement: Actively accept feedback from the Main Chef to improve speed, shape consistency, and texture during low-traffic periods.

4. Digital Order Management & Tablets

Monitor Delivery Platforms: Keep a strict eye on the three delivery tablets: Wolt, Bolt, and Glovo.
Order Acceptance: Check incoming orders immediately. Accept the order on the respective platform and input the correct, realistic preparation time based on how busy the Chef is.
Status Updates: Mark the order as "Ready" on the tablet the moment the food is packed so couriers know it is time for pickup.

5. Deep Freeze Retrieval & Expiry Tracking

Inventory Retrieval: Quickly pull raw ingredients or pre-portioned food batches from the deep freeze or refrigerator whenever the Chef requests them.
The "Two-Date" Labeling Rule: The moment any portion is pulled from the deep freeze, write on the container:
1. The Pull Date: Exact date and time it left the freezer.
2. The New Expiry Date: The calculated refrigerator use-by date.
FIFO Rotation: Keep older pulled portions at the front of the fridge so they are used up first.

6. Food Packing & Courier Hand-Off

Station Setup: Keep the packing table fully loaded with plastic curry boxes, aluminum foil containers for rice/biryanis, lids, and pre-cut foil sheets.
Thermal Packing: Wrap rice and biryani dishes securely in aluminum foil sheets to lock in steam and heat before snapping the container lids shut.
Leak & Quality Inspection: Double-check that all plastic curry box lids are tightly snapped and 100% leak-proof. Verify the container contents perfectly match the Wolt/Bolt/Glovo receipt.
Courier Verification Check: Organize completed bags by platform (Wolt, Bolt, Glovo). When the courier arrives, physically verify the order ID on their phone screen before handing over the bag. Ensure they place it flat in their thermal bag.

7. Manual Dishwashing (2-Compartment Sink Method)

1. Scrape & Pre-Rinse: Waste food into the trash bin and spray debris off the dishes.
2. Wash (Sink 1): Scrub items in hot, soapy water (minimum 110°F / 43°C).
3. Spray-Rinse: Hold items over Sink 1 and use the spray hose to wash away all soap residue (do not let soap drip into Sink 2).
4. Sanitize (Sink 2): Submerge clean, soap-free dishes in the chemical sanitizing solution for 30–60 seconds.
5. Air-Dry: Place items on the sloped drainboard. Never use cloth towels to dry dishes.

8. Front-of-House & Amenity Cleaning

Front Tables & Doors: Wipe down and sanitize guest tables immediately after any use. Keep glass front doors free of fingerprints and smudge marks.
Restroom & External Wash Basin: Scrub the toilet bowl, seat, and handle daily. Deep clean the external wash basin near the toilet to remove water spots and soap scum.
Amenity Restocking: Refill tissue paper holders on the guest tables and place fresh hand tissue paper/paper towels next to the wash basin hourly. Keep liquid soap and toilet rolls fully stocked.
Floor Care: Daily sweep and mop the front area and restroom using a dedicated front mop (do not use the kitchen mop in the bathroom). Always use a "Wet Floor" sign.

9. Daily Station Maintenance & Floor Safety

Continuous Station Upkeep: Maintain the cooking table, masala racks, and food shelves so they are neat and clean at all times. Even a little dirt, loose flour, spice spills, or grease splatters must be removed immediately to keep the workspace spotless.
Kitchen Floor Safety: Maintain the kitchen floor so it is always clean and 100% dry to prevent dangerous slips, falls, and bacterial growth. Wipe up any spills or oil splatters instantly.
Laundering Protocol: Thoroughly wash aprons, reusable gloves, and all duster clothes used on the tawa (griddle) at the end of every shift to prevent grease buildup, staining, and foul odors.
Drying Protocol: Hang all washed aprons, gloves, and tawa duster clothes outside in the balcony to dry completely before the next shift starts. Never leave damp linens inside the operational kitchen area.

⚙️ HIGH-PRIORITY SAFETY TASK: Alternating Exhaust System Maintenance

Alternating Exhaust Cleaning: Deep clean both kitchen exhaust fans alternatively every 4 days (e.g., Clean Fan A on Day 4, Clean Fan B on Day 8) to prevent hazardous heavy grease accumulation and maximize ventilation airflow.
Exhaust Cleaning Safety Rules: Execute exhaust fan cleaning with extreme care. The main gas supply valve must be turned completely OFF during the entire process. Compulsory safety gloves must be worn at all times. Work meticulously to ensure that no degreaser chemicals make contact with bare hands or get accidentally dripped onto kitchen equipment surfaces. [1]

🌙 NIGHT-TIME CLOSING RULES: Mandatory Lockup Procedures

At the end of the shift, both team members must strictly complete the following steps to ensure perfect sanitation and total food protection before locking the facility:

Portion Safe-Keeping: Gather all leftover cooked items, raw bases, and partial batches from the line. Securely wrap or place them back into air-tight containers immediately.
Label & Date Enforcement: Visually double-check every single container going back into refrigeration or the deep freeze. Make sure legible labels, item names, exact preparation/pull dates, and calculated expiry dates are perfectly placed.
Next-Day Soaking Tasks: Check with the Chef to see if any lentils (dal) or rice need to be soaked overnight for the following day's menu. Prepare the soaking containers cleanly and set them in their designated spot.
The "Ask-Before-Closing" Alignment: Before anyone turns off a single light switch or clocks out, the Assistant must directly communicate with the Chef. Verbally confirm that all kitchen lines are satisfied, no cooking components are left unattended, and nothing has been missed.
Total Facility Sanitation: Thoroughly spray, clean, and sanitize all operational tables, prep zones, packing lines, equipment handles, and shelves to guarantee zero pest attraction.
Kitchen Floor Deep Clean: Execute a final multi-stage floor care routine:
1. Clear Items: Remove floor mats and trash bins out of the way.
2. Sweep: Sweep up all hidden food debris, loose flour, and trash from corners.
3. Mop: Mop the entire floor space using hot water and commercial floor cleaner.
4. Dry: Ensure the floor is entirely dry and clear of standing water before shutting off the lights.
Security & Lockup Verification: Physically check and verify that the back door lock is fully engaged and secure. Double-check all other entry windows and main access points before finally closing down and turning off the lights.

3. Daily Storage & Freezer Maintenance Checklist

The Kitchen Assistant must execute this checklist twice per shift (once at the start of their shift and once right before clocking out) to guarantee food safety compliance.

Task Description	Shift Start (Initials)	Shift End (Initials)	Notes / Action Taken
Arrival Routine: Verify tablets are active, sink is entirely clear of utensils, tables are clean, and floors are swept/mopped.			Execute immediately upon arrival.
Active Order Monitoring: Audit wolt/bolt/glovo screens and printed KOT tickets to check active dishes and priorities.			Execute continuously during active service.
Temperature Check: Read and record the digital temperatures of the deep freeze and line refrigerator.			Freezers must be below -18°C.
Seal & Lid Inspection: Verify every container in storage has an air-tight seal or completely snapped lid.			Repackage loose items immediately.
Label Audit: Ensure every container has a legible item name, prep date, and expiration date.			Rewrite any smudged labels.
FIFO Stock Rotation: Move items with the closest expiration dates to the front; push newest stock to the back.			Ensure no older stock is hidden behind.
The "Two-Date" Check: Confirm all items pulled from the deep freeze have both the Pull Date and New Expiry Date written.			Alert Chef if an item lacks a pull date.
Station & Shelf Inspection: Confirm cooking table and masala racks are entirely clear of smudges and stains.			Execute continuously during shift.
Exhaust Schedule & Safety: Verify if today is the designated 4th-day exhaust cleaning mark. Check that gas is off and safety gloves are worn.			Log which fan was cleaned. Ensure no chemical hand contact occurred.
Night Lockup Protocol: Verify all food portions are dated, surfaces sanitized, overnight soaking is set, and floors swept and mopped bone-dry.			Execute immediately before shift end.
Security & Verbal Sync: Check the back door lock physically, ask the Chef if anything else is needed, then turn off the lights.			Final action item before exiting.
Laundry & Floor Check: Confirm kitchen floor is bone-dry and all tawa dusters, aprons, and gloves are hanging to dry in the balcony.			Execute during shift-end check.