Responsibilities of Tea and Coffee Maker

1. Tea and Coffee Preparation:

· Prepare and serve chai in traditional kulhads, following recipes and Raju Ki Chai’s standards.

· Ensure each tea and coffee order is prepared accurately and efficiently, as per the Kitchen Order Ticket (KOT) received.

· Maintain consistency in taste and quality, preparing beverages in batches when necessary to manage high-demand periods.

· Properly customize orders for specific preferences such as regular or JAIN when indicated.

2. Prep Area and Equipment Handling:

· Set up and organize the prep area for tea and coffee-making, ensuring all ingredients and tools are ready for efficient service.

· Safely handle and operate kitchen equipment, such as boilers and tea kettles, while regularly checking and cleaning to maintain functionality.

· Clean equipment daily and store it properly after use to maintain a safe and sanitary workspace.

3. Inventory and Stock Control:

· Monitor stock levels for raw ingredients, including tea leaves, coffee, milk, sugar, and kulhads.

· Order raw ingredients as needed, ensuring continuous availability of items without overstocking.

· Properly store and date ingredients to maintain freshness and organize storage using the FIFO method.

4. Cleanliness and Sanitation:

· Keep the tea and coffee prep area clean and organized at all times, regularly mopping and wiping down surfaces.

· Maintain cleanliness standards by ensuring no tobacco consumption or smoking during shifts.

· Dispose of waste appropriately and collect used kulhad for cleaning and disposal after each order.

5. Order Fulfilment and Customer Service:

· Ensure prompt preparation of all orders, both online and offline, and hand over each order with accuracy.

· Communicate effectively with the service and delivery staff to ensure smooth order flow and timely fulfilment.

· Provide courteous and professional service, helping maintain a welcoming atmosphere for customers.

6. Teamwork and Adaptability:

· Work closely with other kitchen and service staff to support smooth operations.

· Flexibly switch between tasks as needed, adapting to peak times and high-demand orders.

7. Safety and Compliance:

· Follow all safety protocols and hygiene standards to maintain a safe and clean work environment.

· Use knives and sharp tools carefully; always on a cutting board.

· Do not use electrical appliances with wet hands.

· Keep flammable items away from open flames and hot surfaces.

· Clean spills immediately to avoid slips.

· Turn off appliances when not in use.

· Use gloves when required and change them frequently.

· Never leave food cooking unattended.

· Report faulty equipment or gas leaks to the supervisor immediately.

· Store cleaning chemicals separately from food items.

· Avoid mobile phones and earphones while working in the kitchen.

· Follow proper waste disposal and cleanliness procedures.

· Adhere to company policies and procedures at all times.

8. Training:

· Assist in training new team members in Raju Ki Chai’s tea and coffee preparation standards and protocols.

· As per the instructions, all newly appointed staff are not permitted to prepare food or tea for a period of 1 to 3 months, until they receive final approval from the outlet CFA.

· During this period, they are expected to assist with cutting, preparation, and any other tasks as instructed by their line seniors.

· If any new staff member is found making food or tea before receiving approval, they will be held fully responsible for any incorrect or wrong orders, and a full deduction will be applied accordingly.

9. Working Hours:

· Flexible shifts with a 10.30 -hour duty and one weekly off as per schedule after first 15 days.

10. Mobile and Earphone Usage Policy:

· Keep mobile phones away from the food preparation area.

· The use of ear pods or headphones is strictly prohibited while working, as it can divert attention and may lead to mishaps such as burning sandwiches or food preparation errors.

· Mobile phones, earphones, and similar devices must not be used during duty hours inside the kitchen.

Grooming Standards for Kitchen Staff

Maintaining high grooming standards is essential for ensuring food hygiene, operational safety, and projecting a professional image that aligns with Raju Ki Chai’s brand values. Every staff member is expected to follow strict personal grooming and hygiene practices at all times while on duty. This not only reflects well on the company but also builds customer trust and ensures compliance with food safety standards. Please follow the guidelines below:

1. Hair Maintenance:

· Keep your hair short, neat, and clean at all times.

· A hairnet must be worn at all times while inside the kitchen or food preparation area.

· No part of your hair should be visible outside the hairnet while you are in the kitchen.

· If a proper haircut is not maintained, you will be marked as half-day present. Therefore, hair should always be neatly trimmed and well-groomed. Further, if you deny to work on that day 3 days salary deduction.

2. Facial Hair:

· A clean-shaven look is preferred.

· If you choose to keep a beard or mustache, it must be neatly trimmed and well-shaped, in accordance with hospitality standards regularly.

3. Uniform and Appearance:

· Your uniform must be clean and properly worn at all times.

· Kitchen staff must wear a clean apron; aprons should be washed if they become too dirty during the shift.

· The company-issued RKC T-shirt must be worn during duty hours, along with black pants – no exceptions.

· If you forget to wear the designated company T-shirt, you will be marked as half-day present.

4. Hand Hygiene:

· Wash your hands thoroughly with soap and water before starting any cooking or food handling.

· Hand washing must also be done before touching raw foods, using the washroom, or any non-food contact surfaces.

5. Nail Hygiene:

· Nails must be kept short, clean, and trimmed at all times.

6. Footwear:

· It is compulsory to wear closed, non-slip shoes suitable for kitchen environments.

· Footwear must be clean and in good condition.

· If proper footwear is not worn, you will be marked as half-day present.

7. Personal Hygiene:

· Daily showering and the use of deodorant are expected.

· Avoid strong perfumes or colognes during work hours.

· Make sure your T-shirt doesn’t stink. If it does, wash it!

· No eating of tobacco or smoking cigarettes while on duty.

8. Accessories:

· Avoid wearing jewellery (rings, bracelets, watches, etc.) in the kitchen. Only simple stud earrings are allowed, if necessary.

9. Grooming Incentive Policy:

· An incentive plan is in place for staff who consistently follow all grooming and hygiene standards.

· Failure to comply with these standards will result in no incentives and may lead to strict disciplinary action.

· No incentive will be given if any of the policies are not followed.

Attendance Guidelines – KEKA

1. Clock In/Out Requirement:

· It is mandatory to clock in upon arrival at the outlet and clock out after completing your shift.

·  All employees are also requested to arrive 5–10 minutes before their shift timing. Late arrivals will not be accepted under any circumstances.

2. Minimum Duty Hours and Payment Policy:

· A minimum of 5 hours of duty is compulsory to qualify for half-day pay.

· Any duty less than 5 hours will not be paid.

· Working beyond 5 hours on a half-day will not be considered as overtime. Overtime will only apply as per the full-day duty and official overtime policy. For Example: If you are sick and work only 2 to 3 hours, you will not be paid for that time.

· Once the monthly duty roster is finalized, no changes will be allowed unless a request is made and approved at least one week in advance.

3. Shift Timing Policy:

· All employees are strictly requested to adhere to their designated shift timings. Shifts must begin at the assigned time, and employees are expected to report on or before their scheduled start time.

· Please note that altering shift timings based on personal convenience — such as arriving an hour late and compensating by staying an hour later — is not permitted. Consistency in reporting time is essential for smooth operations and team coordination.

· We appreciate your cooperation and commitment to maintaining discipline and punctuality in the workplace.

4.  Leave for Village Visit:

· If you plan to visit your village, you must inform management at least 2 months in advance before taking leave. Any unplanned leave will attract double deductions.

5. Leave Around Weekly Off:

· Taking uninformed or informed leave before or after a weekly off will render the weekly off ineligible for pay.

· Ensure that your teammates do not take uninformed leave or inform about leave on the same day, as this disrupts operations. All leave must be informed in advance and approved by the management.

· Any uninformed leave will lead to double deduction from salary.

6. Late Reporting Policy:

· Reporting late more than three times in a month will result in a 25% deduction per instance from your daily wages.

7. Sick Leave Protocol:

· Failure to inform the company about absence due to sickness will lead to a two-day salary deduction.

8. Leave Around Weekly Off:

· Taking uninformed leave before or after a weekly off will render the weekly off ineligible for pay.

9. Festive & Peak Day Leave Policy:

· Taking unapproved leave on festivals or peak business days may result in disciplinary action, including termination and penalisation in salary.

Staff Incentive Policy – Evaluation Criteria

Incentive Disbursement Guidelines:

· Incentives are given after completion of 2 months from the date of joining.

· Incentives are disbursed in the middle of each month (e.g., 15th or similar).

· Incentives are based on individual performance 

Performance Criteria for Incentives:

1. Order Rating 

· Performance based on offline, Swiggy, and Zomato customer ratings.

2. Missing Items or Cutlery (Online Orders)

· No complaints for missing items/cutlery on Swiggy & Zomato.

3. Grooming Standards

· Proper uniform, cap, and apron must be worn at all times.

· Clean shave or well-groomed beard.

· Proper, clean shoes as per guidelines.

· No tobacco use during duty hours.

4. Hygiene & Cleanliness (Shop Standards)

· All workstations clean and organized.

· No spilling of food or cuttings on the floor.

· Walls and surfaces must be cleaned regularly.

· Weekly deep cleaning is mandatory.

· Garbage to be properly managed in clean and closed bins.

5. Stock Variance

· Maintain accurate stock levels with minimal variance in physical vs. system stock.

6. Training & SOP Adherence

· Mandatory participation in training sessions.

· Consistent implementation of Standard Operating Procedures (SOPs).

7. Inventory Management

· Proper stock rotation, entry, and monitoring of expiry.

· Avoid overstocking or wastage.

8. Sales Performance

· Contribution towards increasing online (Swiggy, Zomato) and offline sales.

9. KPT (Key Performance Targets)

· Meet or exceed assigned monthly targets and performance indicators.

10. Keka Attendance

· Regular, on-time attendance as marked on the Keka system.

11. Quality and Quantity Review

· Maintain consistent food quality.

· Ensure correct portions as per SOP.

12. Punctuality

· Always report on time for assigned shifts.

· Avoid late logins.

If all the incentive criteria are met, the full incentive amount will be awarded. If any of the policies are not followed, the incentive will be deducted proportionately based on the specific criteria not fulfilled.

Transfer and deputation: 

The company reserves the right to change your outlet location and modify your shift timings at any time based on operational requirements.

• It is a Full Time ప్యూన్ job for candidates with 6 months - 1 years of experience.

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4. ఇది ఇంటి నుండి పని చేసే పనినా?
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6. ఈ Jobకు ఎవరు apply చేసుకోవచ్చు?
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