How Long Should Each Station Take Per Order? Line Cook Speed Benchmarks

Station Time Benchmarks for Indian Kitchens

Measure from ticket fired to dish at pass station. These are per-item times, not per-order (an order with 3 items runs parallel across stations).

• Tandoor: naan 3 min, chicken tikka 8 min, seekh kebab 6 min, tandoori roti 2 min
• Curry: dal 5 min (pre-made gravy), butter chicken 7 min, biryani 12 min
• Tawa: dosa 4 min, paratha 3 min, pav bhaji 6 min
• Fry: pakora 4 min, fries 3 min, fried rice 5 min
• Cold: salad/raita 2 min, chaat 3 min, dessert plating 2 min

Training Cooks to Hit Targets

Time your best cook on each station — that is your benchmark. Film them during service (with permission) and use as training video for new hires.

Weekly speed drill: each cook prepares their top 3 dishes against the timer. Track improvement over 4 weeks. Gamify with small incentives (₹500 bonus for fastest consistent week).

Slow Stations Often Mean Menu Problems

If your biryani station consistently runs 18 minutes instead of 12, the problem might be the recipe complexity — not the cook. Consider simplifying preparation or removing the item from peak-hour availability on DineCard.

Use "Available after 7 PM" tags on DineCard for items that need longer prep — sets customer expectations and reduces kitchen pressure during lunch rush.

Frequently Asked Questions