The food you love… The tradition we follow

Cooking is an art and our chefs have mastered the art by combining traditional recipes with their own personal
and progressive approach. Bawaruchi Biryanis is our full service restaurant concept and is the home to an
elaborate menu of Biryanis, Tandoori Grilled Meats, Tiffins.

Our signature dishes, Hyderabadi Dum Biryani stands as a benchmark for biryanis everywhere and is a must-
order dish among the biryani aficionados. Our signature dishes like Chicken 999, Gongura Mutton, Shahi
Paneer Korma, weekends specialties which are regional specific, like NatuKodi Fry, Andhra Mutton Korma,
Royyala Vepudu, Rajugari Kodi Pulav, which are made to perfection for a heavenly taste and experience.

Bawaruchi Tiffins like Masala Dosa, Rava Dosa, Idli/Vada and Pesarattu are ever popular with our
customers equally during regular weekdays and festive seasons. Our offering for catering services from
Corporate Lunch Boxes, Party Trays to Weddings, Celebrations and Convention Events is commendable with a
proven track record.

We also serve a wide variety of authentic Hyderabadi, Indian and Indo Chinese cuisines to our guests, as every
delicious dish that leaves our kitchen is created by one of our highly experienced chefs whether you eat a simple
dish of your choice or our signature dish Hyderabadi Chicken Dum Biryani, you will thank us and our
professional chefs for the fresh and delicious food.

OVERVIEW
 Head Chef
 Biryani Chef
 Junior Head Chef/South Indian Chef
 Tandoori Chef

2012 © Bawarchi Biryanis LLC. All Rights Reserved.

PROFILE OF A HEAD CHEF

The Head Chef is the most important person in Bawaruchi, and is primary in charge of one
grouping in the Kitchen. He may be in charge of a complete Restaurant, a Production kitchen, a
Night shift operation or a Morning shift operation. The Head Chef is a person who has the
ability to demonstrate, check and correct any preparation that is going out to be served to a
guest, very much involved with the daily operations in the Kitchens. The Head Chef is to also
share the vision of the management and would be hired on the basis of being able to contribute
to the goals of the management/production team. A rapport with the Head Chef would be
essential.

RESPONSIBILITIES OF THE HEAD CHEF

1. The Head Chef is the senior most Chef in the kitchen, - he is the one who takes over the
responsibility of the Kitchen and is in charge of the day-to-day operations in the Kitchen,
including Mise en place, Production, Standards, Discipline and Hygiene.
2. Direct Supervision of the Biryani Chef, Jr. Head Chefs/South Indian Chef, Tandoori Chef,
Biryani Packer/Expeditor, Food Runner, Dish Washer, Kitchen Helper
3. Daily checking of mise en place, wastage, spoilage and production controls, which
include but not limited to Bawaruchi Standards
4. Plans menus for all Thalis/Combos, Buffet, Weekend spl. considering customer base,
popularity of various dishes, holidays, costs, and a wide variety of other factors
applicable as per the location.
5. Under limited supervision, oversees Ala carte and Catering production for all food
preparations including banquet functions.
6. Develops menus, food purchase specifications and recipes. Directly supervises all
production staff.
7. Maintains highest professional food quality and sanitation standards of the Kitchen,
Staff discipline and also recommendations for good performance and to help coordinate
smooth operations
8. Kitchen stock levels, Rotation/Reuse, Storage/Inventory and Cleanliness/Safety in the
Kitchen including correct Equipment/Machine usage and Maintenance,
9. To help control the costs associated with the Kitchen operation,
10. To be able to perform the tasks and responsibilities of other Chefs in his absence for
limited periods of time.
11. To ensure timely and quality service of our menu items according to Bawaruchi
Standard recipes, service specifications and guest expectations
12. Head Chefs implement guidelines in keeping utensils, food equipment, storage
chambers, and cooking areas clean, there may be food display areas, such as
buffets/Bain mary, Walkin-Cooler, Freezer, Sandwich Coolers, Prep Tables, Blending
Equipment, Cooking Ranges and other displays are kept in prime condition at all times,
according to Bawaruchi/Kitchen Standards and Procedures

2012 © Bawarchi Biryanis LLC. All Rights Reserved.

 13. Support and participate in external activities, such as Outdoor Events, Big volume
caterings, cost savings etc, which may serve to better our operations or the efficiency of
the company

Other areas of responsibility include:

1. All quality aspects of the Food products, and the development of new Menu items,
2. To actively involve themselves in suggesting, interacting, solving problems and in
general creating a very friendly, but professional atmosphere between Kitchen and
Restaurant staff, settling any disputes quickly and quietly, that may arise from time to
time,
3. Schedules and coordinates the work of chefs, their break time, and other kitchen
employees to ensure that food preparation is economical and technically correct.
4. Conducts regular physical inventories of food supplies, and assesses projected needs,
orders all food and supplies for catering operations.
5. Ensures that high standards of sanitation and cleanliness are maintained throughout the
kitchen areas at all times.
6. Establishes controls to minimize food and supply waste and theft.
7. Safeguards all food preparation employees by implementing training to increase their
knowledge about safety, sanitation, and accident prevention principles.
8. Develops and tests recipes and techniques for food preparation and presentation which
help to ensure consistent high quality and to minimize food costs
9. Exercises portion control over all items served and assists in establishing menu selling
prices.
10. Prepares necessary data for the budget in area of responsibility; projects annual food
and labor costs and monitors actual financial results; takes corrective action where
necessary to help ensure that financial goals are met.
11. Consults with catering staff about food production aspects of special events being
planned.
12. He/She Cooks or directly supervises the cooking of items that require skillful
preparation.
13. Cleaning and Maintenance of Cooking Range, Oven, Fryer religiously.
14. They also check the freshness and quality of ingredients to prevent contamination and
food-related illness.
15. Performs miscellaneous job-related duties as assigned by management.

PROFILE OF BIRYANI CHEF

Biryani Chef starts his day earlier than anyone else in the kitchen as the need is to be ready to
serve biryani when we open for the customers. He works closely with the Tandoori Chef and
would be his reliever. As an extension to his responsibilities he would be assisting other stations
when not occupied with his own station … Biryani packing/Expeditor/Food Runner.

2012 © Bawarchi Biryanis LLC. All Rights Reserved.

MAIN RESPONSIBILITIES

1. Responsible for making Biryani with the highest standards of quality following
Bawaruchi Plano recipe without alterations.
2. Bawaruchi Plano Recipe should be followed to make the Vegetable Pulav during
weekends along with the masala rice during weekdays without alterations.
3. Biryani Chef should be coordinating with the Head Chef for ordering Biryani Masala
from Bawaruchi Central Kitchen and maintain inventory for Basmati Rice Pallet and
other required food items like Chicken/Goat/Vegetables/Herbs/Onion… etc.,
4. He would also be taking measures to make Butter for Biryani and Assist in Biryani
Packing aswell. If need be he can train someone for packing biryanis and assist the
Biryani Packing guy with making thalis during weekdays as he is equally trained for the
same.
5. As Bawaruchi stands by for quality and fresh food, the Biryani Chef needs to maintain
temperatures for all Biryanis and make sure it remains fresh at all times by following the
standards religiously. Make sure to thrash the left over biryanis at the end of the day, no
carry forward of Biryanis, anywhere or anytime. If this violation is reported positive,
necessary disciplinary action would be taken from the management.
6. Ensures that high standards of sanitation and cleanliness are followed during the Biryani
making process, along with labelling/storage
7. Performs miscellaneous job-related duties as assigned by Management/Head Chef.

PROFILE OF A JUNIOR/SOUTH INDIAN CHEF

The Junior/South Indian Chef is the next person under the Head chef and is a junior
management position, who is primary in support of the Head chefs, and may handle a shift or
section of the kitchen. She/He may be in charge of a smaller kitchen, a section or shift
operation. The Junior/South Indian Chef is a "hands on" person, very much involved with the
daily operations in the kitchen.

MAIN RESPONSIBILITIES

1. They should have a strong base in their chosen proficiency/craft, but also with
experience in a variety of positions showing knowledge and experience with general
indian kitchen operations.
2. To be able to substitute for the Head Chef in his absence, Make sure the kitchen is ready
for the next day operations which include but not limited to Mi-sen place for Bawaruchi
appetizers, South Indian menu items which primarily include batter for Idly, Wada, Dosa
but not limited to other south indian tiffin/snack items as per the menu.
3. To be able to assist bulk cooking in coordination with the Head Chef and be able to
contribute a few dishes for daily thali/combos and weekend Spls.
4. Checking daily of mise en place, spoilage, production controls and wastage

2012 © Bawarchi Biryanis LLC. All Rights Reserved.

 5. Daily update/reuse, rotation of the sandwich cooler prep items, spices rack, condiments
for south Indian menu items
6. Control production of food items in the kitchen, their quality, requisitions, storage,
usage, and rotation in coordination with the Head Chef,
7. To help in the daily inventory receiving of the food items and notification to the Head
chef when supplies are not adequate or of the desired quality,
8. To check on machine usage, cleanliness, and the safety aspects in the kitchen,
9. Follows closing down duties daily with highest standards of Hygiene, Safety and
Sanitation
10. Religiously follows cleaning and maintenance of the dosa griddle weekly once
11. This position is open to well experienced members, who may or may not have catering
college experience, but can demonstrate leadership skills and a thorough knowledge of
their craft.
12. Performs miscellaneous job-related duties as assigned by Management/Head Chef.

PROFILE OF TANDOORI CHEF

The Tandoori Chefs are responsible for all types of breads from the menu except the south
indian dosa, unless he is capable of delivering the same. They will be asked to improve
themselves by working closely with the Head Chef and Biryani Chef as he would be the reliever
for Biryani Chef.

MAIN RESPONSIBILITIES

1. Must have strong all round kitchen skills as all items are produced in-house from scratch.
2. Mainly takes care of frying major appetizers from the menu including maintenance of the fryer
by changing Oil, based on usage in cooperation with the Head Chef.
3. Responsible for making Chapathi, Poori, Bhatura, All Naans, Parathas, Mint Chutney, tandoori
items from the menu along with pappad for thali during weekdays
4. Responsible for making Veg Samosa, Onion Samosa, Chaat items and one dessert once a week
for thali/combo
5. Works closely with the Head Chef to check inventory for Chicken, Goat, Fish, Shrimp, Flour, Atta,
Oil, and any other garnish items required as per the location requirement
6. Tandoori Chef is responsible for skewers to be washed every day and cleaning Deep Fryer twice
weekly includes changing Oil
7. Responsible for making Idly and reheating dishes like Sambar, Chole, dessert of the day…
required for Thali which should be done in coordination with the Head Chef
8. Works closely with the Head Chef and follows Bawaruchi standard recipe for Kheema Cooking
during the weekdays
9. Biryani Chef is also responsible for Chicken Lollypop … peeling, marination and frying it (half
done)As per the need he should be able to pitch in for making raitha and salan in coordination
with the Head Chef following Bawaruchi Plano standard recipe.
10. Performs miscellaneous job-related duties as assigned by Management/Head Chef

2012 © Bawarchi Biryanis LLC. All Rights Reserved.