Ingredients: ° Bread © Potato * Onion © Capsicum ® Red chilli © Chat masala Coriander Preparation: * firstly, in a large mixing bowl take 2 boiled and mashed Potato, 2 tbsp onion, 2 tbsp capsicum and 1 tbsp coriander. * also add % tsp chilli powder, 1 tsp chaat masala and % tsp salt. combine well making sure all the ingredients are mixed well. + now take 2 slices of bread and spread 1 tbsp tomato sauce and 1 tbsp green chutney on each slice of bread. * spread a tbsp of prepared aloo masala over bread slice. * also, place tomato slices over aloo masala. *& then sprinkle crushed black pepper. ** further grate cheddar cheese generously. * cover with another slice of bread and press gently. * roast the sandwich with butter on both sides. * finally, cut the bread in half and serve spicy aloo sandwich.MUSHROOM SANDWICH Ingredients: ° . Bread p Mushroom af Butter Oil Salt Preparation: Inalarg e skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms ina single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skille Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium- low heat; toast until golden brown, 2-3 minutes; remove. In a Qo small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, Manchego cheese and onion powder. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread aoe mixture on the outsides of each - same skillet and cook until golden brown and cheese is melted, 5-6 minutes on i ‘ , 5-6 minutes a on each side. ServeCOLESLAW SANDWICH Ingredients: * Cabbage © Carrot © Salt © Mayonnaise e Butter © Bread Preparation: * Take a bowl, add cabbage, carrot and capsicum. Now add a pinch of salt(*put less salt as mayonnaise is little salty), ‘ black pepper powder and give a toss. + Now add mayonnaise and mix well. ** Take 1 bread slice, apply little butter on it & spread the above mixture and put another bread slice on it. ** Take a sandwich griller put little butter on it and grill the sandwich from both sides till golden brown. * Serve hot with tomato ketchup.vy Ww GRILLED VEG SANDWICH Ingredients: Potato Onion Tomato Cucumber Butter Salt Preparation: e Prep up everything before you start with preparing the sandwiches. Boil the potatoes and then slice them in rounds. Chop the cucumber, tomatoes and onions in thin round slices. Prepare the green chutney On slices of whole wheat bread or brown bread or white bread, spread butter followed with green chutney. The butter has to be spread evenly and a bit liberally (if you prefer) so that on applying the chutney, the bread does not become soggy. To make the sandwich healthy use the whole wheat bread. place a few slices of potatoes and then sprinkle with one to two pinches of chaat masala and roasted cumin powder. Preheat the grill. When the grill is ready, gently place the buttered side facing the bottom of the grill, making sure your hands don't touch the grill (be careful when doing this. If you cannot do this then just skip the above step. Instead spread butter once the sandwiches are grilled). Now spread butter on the top side which is facing you. Close the grill and then grill the sandwiches for 2-3 minutes or till golden. Remove the grilled sandwiches with a wooden spatula. Serve veg grilled sandwich hot with green chutney or tomato sauce.[ORO ATE —— SANMIEM CHOCOLATE SANDWIC! Ingredients: ¢ Bread © Chocolate e Cashew * Almonds Cheese Preparation: * firstly, chop chocolate into small pieces. * you can alternatively use chocolate sauce. ** spread 3 tbsp of chocolate pieces over bread slice. * top with 1 tsp cashew, 1 tsp pistachios, 1 tsp almonds and 1 tsp raisins. “+ place a cheese slice over it. * again top with 1 tsp cashew, 1 tsp pistachios, 1 tsp almonds and 1 tsp raisins, * further, cover with a bread slice and press gently. ** spread butter over bread and grill golden. * finally, cut half and enjoy chocolate sandwich ** Serve immediately.CUCUMBER SANDWICH Ingredients: * Bread © Cucumber * Mayonnaise © Garlic powder * Chopped fresh chives © Salt Preparation: * With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste. * Spread bread slices with cream cheese mixture. * Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired. * Top with remaining bread slice, remove crusts if desired and cut each sandwich into 3 pieces. * Serve immediately.ay ERs CARROT SANDWICH Ingredients: * Bread e Carrot © Green chilli ° Cheese © Butter © Mustard powder Preparation: “+ To make this delicious sandwich recipe, add the grated carrot, cottage cheese, mozzarella cheese, green chilli, mustard powder, milk and salt in a bowl. “Mix well. * Next, take a slice of bread and spread butter on it, followed by a liberal amount of carrot filling. “+ Take another slice of bread, apply butter over it and close the sandwich with the buttered side facing the filling. “ Put the sandwich in a toaster and let it cook thoroughly. “* Once done, transfer the sandwich to a serving place, cut it diagonally and serve hot! 1gb 19.CURD SANDWICH Ingredients: © Bread © Curd * Mayonnaise e Carrot * Cabbage © Capsicum © Ginger e Corn © Salt Preparation: “ take any bread and cut the edges of them. “+ now spread sandwich spread generously over one side of bread slice. * cover and press with other bread slice over it. * heat the tawa or use sandwich maker. add some butter. “+ when the butter begins to melt, sprinkle some sesame seeds over it. * now place the prepared sandwich and spread over butter. % once, one side of bread turn golden brown, repeat the same step of adding butter and sesame seeds. toast the other side of bread by Pressing gently. * to serve, cut the sandwich in half or serve as it is * enjoy the curd sandwich with tomato ketchup.CHEESE MASALA SANDWICH Ingredients: ° Bread © Onion *® Cucumber * Potato ® Green chilli © Ginger © Cumin © Mint leaves © Oil /butter Preparation: * Take 4 slices of Bread (white or brown). Spread butter on the slices. * Spread green chutney on top of the butter-spread bread slices. * On 2 of the bread slices - add sliced onions and tomatoes. Add black salt over the onion and tomatoes, ** Add aloo masala on top of the sliced onions and tomatoes. * Next, add sliced cucumbers over the aloo masala. Add black salt over these sliced cucumbers. * Then, add grated cheese at the top-most layer. * Toast these sandwiches for a few minutes depending on the setting of your toaster. ** Serve hot with a side of ketchup and green chutney 1S?GORI GAPSISUM GRILLED SANDYIGH CORN CAPSICUM GRILLED SANDWICH Ingredients: * Bread © Capsicum © Chilli flakes * Sweet com © Black pepper Preparation: + To prepare this breakfast recipe, put a pan over medium flame and add American corn kernels in it along with water and boil them. Once the corns are boiled, remove the pan and transfer them to a bowl, keep aside to cool. Now, take a bowl and mix together American corn kernels with half cup of cheddar cheese, red chilli flakes, green chilli and salt. Transfer the ingredients into a blender and blend it to a coarse paste. Now, spread this paste evenly on 2 slices of bread and sprinkle some finely chopped capsicum, black pepper powder and dried basil on it. Using a grater, grate some cheddar cheese and cover with the other bread slice. Repeat to make another sandwich. Heat a sandwich griller and place these sandwiches inside. Let them grill for for 5-7 minutes or until brown Once done, cut the sandwiches diagonally. Serve hot with any dip or sauce of your choice.o> o DUM CHAI “§ REDUCED DUE T0 BOILING) BATCH-1 LTR = S00ML (200 ML Gi YEILD SOOML/S0 ML= 16 CUPS RECIPE WATER-ILTR BOP-50 GMS (25 GMS X 2) SUGAR-100 GMS Shelf life 22 HRS Selling Price: REG~ Availability : Dine in / ONELINER: ITS HOT TEA PREPARED IN DUM VESSEL ‘equired for Preparation: SIO GOILKALAT MATKA, KALAI DRUM,OUM CLOTH. MEASUREMENT JAR 20, MED35,LRG-S0,FLASK-105 Take Away / Combo Offer-All bay SERVED WTTH DECOCTION AND MILK Method Step 1 TAKE A CLEAN KA Step 2: ‘ADD 50 GMS OF BOP AND 100 GMS OF SUGAR ,80IL FOR ANOTHER 5 MIN Step3: FARE KALA DRUM AND PLACE DUM CLOTH ON IT AND FILTER THE DECOCTIONAND SET THE NOB ON #1 LAI MATKA AND ADD 1LTR WATER AND BOIL IT. Stepé: TAKE DECOCTION SO ML AND ADD MILK 50 ML. BLACK CHAI BATCH-3 LTR = 2800ML (200 ML GETS REDUCED DUE TO BOILING) YELD-2800ML/100 ML= 28 CUPS RECIPE: WATER-3LTR DUST-50 GMS (26 GMS X 2) ‘SUGAR-300 GMS SHELF LIFE: 4HRS ELUNG PRICE: REG-20,MED-35,LRG-SO,FAASK-105 AALABILTY : DINE IN/ TAKE AWAY/COMBO OFFER-ALL DAY ONELUNER: TS HOT TEA PREPARED WTHOUT MILK ‘SAL WARE REQUIRED FOR PREPARATON INDUCTION PANLDECANTERMEASUREMENT JAR, Stept: TAKE A CLEAN PAN AND ADD 1.6IR WATER tep2: SET THE INDUCTION AT 2000 AND BOIL Step3: ADO 200 GM SUGAR STIR WELL UNTILIT DISSOLVES ep 00 TEA DUST 35 GMS AND STIRR FOR 2-3 MINUTES (eps: POUR THE DECOCTION INTO THE DECANTER AND MIX WITH COLD WATER 1.5 LTRS 199CHILLI CHESSE MAGGI Chilli cheese Maggi Process Note ingredients. masala maggi 1 Packet, half cheese and chil flakes Shelf life 9 Months Selling Price: 65/ Availability : Dine n/ lake Away/ Combo Offer-All Day ‘Small ware Required for Cooking Micro-Oven: Working Condition Food Grade Plastic Bow: 1 Nos SS Spoon/ Wooden Ladle: 1 Nos Method Step 1: lake 1 dean bowl Step 2: Open 1 packet of masala maggi Step 3:ADD Z20MI of RO water (Room Temperature) A Step 4: Keep inside Micro-Oven Step 5: Set Temperature for 5 Minutes and Start Step 6: After 2 Minutes of running kindly take the bow! outside and stir it and cook for balance 3 minutes Step 7: Once ready fake half cheese and grits it and sprinde the chilli fiakes top of the maggi. server it as per customer request Dine In / Take Away/ Delivery _ ATTA MAGGI Ingredients: Atta mageit Packet Shelf life 6Months Selling Price: 65 Availability: Dine In /Take Away / Combo Offer-All Day Small ware Required for Cooking Micro- Oven: Working Condition Food Grade Plastic Bow: 1 Nos SSpoon/Wooden Ladle: 1 Nos Method Step 1: Take 1 dean bow! Step 2: Open 1 packet of atta maggi Step 3: ADD 250MI of RO water (Room Temperature) Step 4: Keep inside Micro-Oven Step 5: Set Temperature for 5 Minutes and Start Step 6: After 2 Minutes of running kindly take thee bow! outside and stirit for balance Sminuts Step 7: Once ready server it as p ind cook. er customer request Dine In / Take Away / DeliveryCLASSIC POHA Ingredients: poha 1 Packet-Gms Net Shelf life : 6Month Selling Price: / Availability: Dir n/ Take Away! Combo Offer-Alll Day Small ware Required for Cooking: Micro- Oven: Working Condition Food Grade Plastic Bow: 1 Nos SS Spoon Wooden Ladle: 1 Nos Method Step 1 lake 1 dean bow Step 2: Open 1 packet of atta maggi Step 3: Add 150MI of RO water (Room Temperature) Step 4: Keep inside Micro-Oven Step 5: Set Temperature for 5 Minutes and Start Step 6: After 2 Minutes of running kindly take the bow! outside and stir it and cook for balance 5 minutes Step 7:Once ready server it as per customer request Dine In / Take Away/Delivery MASALA POHA Ingredients: poha Packet masala maggi 1 packet ‘Shelf life Months Selling Price: Availability: Dine In /Take Away/ Combo Offer-Alll Day Small ware Required for Cooking: Micro- Oven: Working Condition Food Grade Plastic Bowt1 Nos SS Spoon/Wooden Ladle: 1 Nos Method: Step 1: Take 1 dean bow Step 2: Open 1 packet of poha Step 3: Add 150MI of RO water (Room Temperature) Step4:cut the masala maggi packet and pour it half of masala from 1 packet, Step 5: Keep inside Micro-Oven Step 6: Set temperature tor s Minutes and Start Step 7: After 2 Minutes of running kindly take the bowl outside and stir it and cook for balance 3minutes Step 8: Once ready server it as per customer request Dine In / Take Away/ Delivery2 APPLE ICE TEA MADE TO ORDER: DECOCTION-140 ML APPLE JUICE -100 ML FRESH LIME JUICE 25 ML. ICE CUBE-4-6 CUBES ‘SELLING PRICE: RS 60 (300 ML) AVAILABILUTY: DINE IN/ TAKE AWAY/ COMBO FFER ALL DAY ONE LINER ITS PREPARED WITH COLD DECOCTION APPLE JUICE & FRESH LEMON JUICE SMALL WARE REQUIRED FOR PREPARATION. SHAKER, MEASUREMENT JAR STEP 1 TAKE A CLEAN SHAKER AND ADD 6 ICE CUBES. STEP 2: ADD APPLE JUICE 100 ML,DECOCTION 140 MLAND FRESH LIME JUICE 25 ML. STEPS SHAKE WELL FOR 2-3 TIMES AND POUR IT TO THE BOTTLE.SERVE CHILLED. CRANBERRY ICE TEA MADE TO ORDER DECOCTION-140 MLL. CRANBERRY JUICE = 100 ML ICE CUBE-46 CUBES. SELLING PRICE RS 60 (300ML) AVAILABILITY: DINE IN / TAKE AWAY / COMBO OFFER-ALL DAY ONE LINER TS PREPARED WITH COLD DECOCTION & CRANBERRY JUICE SMALL WARE REQUIRED FOR PREPARATION: SHAKER MEASUREMENT JAR STEP; TAKE A CLEAN SHAKER AND ADD 6 ICE CUBES. STEP 2; ADD CRANBERRY JUICE 100 MLLDECOCTION 140 ML STEP3; SHAKE WELL FOR 2.3 TIMES AND POUR TTO THE BOTTLE.SERVE CHILLED.SUGARLESS CHAI BATCH 600ML = 500ML (100 ML GETS REDUCED DUE TO BOILING) YEILD 500ML/100 ML = 5 CUPS RECIPE WATER-300 ML MILK-300 ML. BOP-17 GMS SHELF LIFE 2 HRS SELLING PRICE : REG-20,MED-35,LRG-50FLASK-105 AVAILABILTY: DINE IN / TAKE AWAY / COMBO OFFER-ALL DAY SMALL WARE REQUIRED FOR PREPARATION INDUCTION, PAN, MEASUREMENT JAR STEP 1 TAKE A CLEAN PAN AND ADD 300 ML WATER (100 ML FOR MEDIUM) STEP2: SET THE INDUCTION AT 2000 AND BOIL STEP 3) ADD 17 GMS BOR(7 GMS FOR MEDIUM) STEP 4: ADD MILK 300 MLAND BOIL FOR 6 MIN.(140 MLAND 5 MIN FOR MEDIUM). LEMON CHAI MADE TO ORDER SHELF LIFE 2 HRSS SELLING PRICE: REG-20,MED-35,LRG-50,FLASK-105 AVAILABILITY : DINE IN / TAKE AWAY / COMBO OFFER-ALL DAY ONE LINER: ITS HOT BLACK TEA PREPARED WITH FRESH LIME JUICE SMALL WARE REQUIRED FOR PREPARATION INDUCTION,PAN, MEASUREMENT JAR REGULAR: DECOCTION 100 ML,BOIL AND ADD 2.5 ML OF FRESH LEMON JUICE. MEDIUM: DECOCTION 180 ML,BOIL AND ADD S ML OF FRESH LEMON JUICE LARGE: DECOCTION 250 ML,BOIL AND ADD 7.5 ML OF FRESH LEMON JUICE FLASK: DECOCTION 500 ML,BOIL AND ADD 15 ML OF FRESH LEMON JUICEpat ‘OvERARL AUDTT SCORE 1007 Mtoe lovea wrest eed 1 frorttone 1 [rowacwonunscantton lant er lope wesc Haar 2 1 Prostar sankupde a etme [ecm/ovendcrtectrten/ottn ghee cas wes ard [esatexnes- Ue orl 2 foominchanandct ee lvcroorencantiotodenents | 2 |ustuensuetstet ‘Team Grooming nhac ih eck Met Faded To Tac awa oar Lice cree Meer sty ca ane eedfouruer: scone] DATE: Scone ‘OVERALL AUDIT SCORE: _100/ Sore Enirance 35_[__ Customer [Seating Area [10 ash aves 7. Production Area 3 signage Board Clean/Working 1. {Floor cean (Wo Stain/biety) 1. Jranctean working area 1 |sattwearingcap ortar net 2 ing Table Chalr Clean otipop Clean /Working 1. |erippedcracked,sroken/wobbiin | 1 open Wires/Saety Hazard 1 som Fotiowes le 2 Induction Stove /redeep Mtacine/ tre] store Front area Clean 1. |Fan/ac Working Condi 1 |rtoorciean and sain Free tee ‘ Entrance Floor Mat Jrroducts used bore thei expieny cleanyoamged/tom 2 | eceeeenaueeatans cee 1 oatetime.i1F0 Followed a: Ervance Ges Door ean Fee Freer | Ja sanagerin Pace 1 Product Snacks Avaabity 1 |6inger& temon and stored Propety in 2 Picture Frames Parking Materia avaiable With Supporting ustbin Clean and odour Free 1 1 ftemonand Ginger iuie Extracts Fes Pustbin Clean and od ctean/bamged/Faded 3 |eondiments = bet 1 [nsetsNameTogand Maretingstandeenct | La san andStan ree lopen Wires/Safety Hazard 1 lights clean/working Condition ease cae Foor Clean and Stain : [Generator Clean And Working Food Display Unit Clean/Working lack Counter clean/Arranged/with No 1 fpradtion Book updsttil DateTime [condition + |eoncition,No crumbs 1 stoinscrumbs eee eee : Taran TSO IMenu Board clean/owe Free/net ' Cs ciesr/Chippedcraked.roken/wobblin| 1 |condiment Holter lean /stocked | 1 lena trae lem/ave 1 |ceting Fee of cob Webs and Dust : Banner Left and Right Side Clean/Not le the ceting vent Workings. Equipments ce Bat 1 [ceting Free of cob Webs and Oust] 1 {tthe celine eh worknusAl Eau 2 [pretandractacleanandwetiranee | tights clean and Working Conction | 1 [Food PickAreaClean/Novisibe | 1 |sparateinves- Use Tong/ 1 oustin clean and odour Free stain 2 shutter Greased/Working 1 iero-Oven clean/No food crumbs 1 frocxcessstockstored 2 No Visible Pest or Entry Points a raskbeingmarked when belngdispathed | 1 [exhaust Fan/Fan lean and ot Free : Snaacks Tray and Weter Cans Arranged fvesh Area Clean and ait fee including stat wearing cap or Haienet Properly z eee 1 hwals 2 Delivery Bike iN good Condition with [cai Glstes Washed and Whipped Using eae a Fre extinguisher filed and vals Date a eenceene : posypriner/eoc/nternet/camerais working | fine 8 20 [Team in Unitorm(siack T-Shirt & Black Pant8iShoes with Socks Not Faded or Torn wed he Cash Tallying With the same day or +25 Previous sale as Per System Between R525 10FeamisFoloving hygiene Sandards Was Ga taverNaseaior Feary fee ee mand Grooming Stadords tne Excel sheet update ate anager I Following Hygiene Standards [rriming Atlowend Cut ‘cut /Shaved (No Beard or 2 |tstue Communication Board Being Update Til Oate and Team Aware OF the Same ve a Vendor Bil, Expense Voucher Bil Update Daily asin Exca Sheet and FilChai Waale Policy and Procedures Policy Number [ew=01 Policy Title Cash Hand Over Version 1.0 Effective Date ; Department Operations Reviewed By Nandha Kumar [Approved By PURPOSE : + ACash handover is done when a Cashier/Person in-Charge is handing over cash till to another cashier/person in-charge, due to shift change, or shift end or Cashier going on break. This will make both the cashier accountable for the handover. POLICY : + The cash will be sole responsibility of the Cafe Manage/ Shift Manager/ Counter Assistant. + ifany discrepancies it should be recorded + Ifthere is any discrepancy arising after handover which is not recorded It will solely responsibility of the receiver's + In-case there isan excess or there is short in the cash in the outlet. Excess /Short amount will be Multiplied into 10 (example : there is 200rs excess, the concern counter executive/ Cafe manager will be Fined (RS. 200*10 = RS. 2000). If Repeated the respective employee will be Suspended or Direct Termination. PROCEDURE * Cash handover has to be done under camera coverage. * Atthe point of preparing/ Performing a cash handover it is mandatory that both the person handling over and person taking over are present at the cash counter. _ The Cash is to be counted by cashier that is handling over the til and tally with the system. ‘+ fany discrepancies found it should be solved immediately and recorded. There should not be any complaints or issues once the handover is completed. ‘+ Cafe Manager/ Shift Manager/ Counter Assistant signature is mandatory and any difference or discrepancy should be notified, explained and resolved in the presence of the Area Manager + In Case of any confirmed variance in Till Cash, It should be communicated to Accounts and ‘Management.Chai Waale Policy and Procedures Policy Number - [ cw- 02 Policy Title Fi Grooming Version [1.0 Effective Date 7 Hee H Z 7 [Department Operations Reviewed By Nandha Kumar Approved By 7 7 PURPOS| Chai Wale Dress Code Policy is Designed to Help Us All Provide A Consistent Professional Appearance ‘To Our Customers And Colleagues Reflects On Ourselves And The Company. The Goal Is to Be Sure ‘That We Maintain A Positive Appearance Not to Offend Customers, Clients, or Colleagues. Who Does This Policy Apply To? chai Waale Employees Present in Each Outlet. This Is Applicable to All the Staff from Area Manager Café Manager, Shift Manager, Brew Masters, Kitchen Master, Service Staffs. Dress Code Policy & Code: Dress Code Should Be Worn as Per the Mentioned Designation. You Are Expected to Be in Complete and Clean Uniform When You Reports To Work. Chai Waale Uniforms Must Be Worn Properly on Duty. Bathing Dily, Use of Deodorant and Moderate Use Cosmetics. Hair Day Aside from Black and Dark Brown Should Not Show When Wearing the Hairnet and cap ‘Only one Pair of Stud Earring are Allowed to be Worn by Women. Necklace Can Also be Worn but Should be Hidden Under the Uniform. No other Accessory is Allowed to be Worn While on Duty. All Employees are Required to Keep their Forehead Clear. For the Men Full Ear Should show The hair ‘must Not Overlap the Collar, and Should Not Exceed from the Scalp. Ladies Hair Should be Away from the face and log Hair Should be Tied. ‘AHairnet Must be Worn to Cover the Entire Hair from the Forehead Down to nape. Men are not Allowed to Grow Their moustache and Stubbles Should be Shave as Soon as Noticeable Employees are Not Allowed to Wear Slippers, Shorts or Sleeveless under Shirts Within the Restaurant All Employee Should Have and Short Fingernails & Nail Polish is not Allowed. Failure to Follow the Neatness and Uniform Policies and Guidelines Will be Subject to Progressive Disciplinary Action as Follow. 1" Offense - Verbal Warning 24 Offense - Written Warning 34 Offense -2 Day Pay CutChai Waale STATEMENT OF NO - SMOKING POLICY & NO USAGE OF TOBACCO [Policy Number cw-03 Title NO Usage Smoking & Tobacco Version 1.0 Effective Date Department Operations: [Reviewed By NANDHA KUMAR [Approved By VIDUR MAHESWARI ‘smoking and Using of tobacco or any kind of intoxication is strictly prohibited within all company work areas and public spaces including conference room. private offices, reception areas, restrooms, stairwells, hallways and work station as well as all other enclosed area. ‘This Policy Applies all Employees, Clients, Contractors and Visitors. No additional breaks beyond those allowed under the company, break. Policy may be taken for the purpose of using Tobacco products. Employees may Smoke outside during breaks. COMPLAINT PROCEDURE: PERSONS observing a violation of this policy should bring it the attention of their supervisor. All complaints received will be investigated. All personnel are expected to cooperate fully with any such investigation. Violations of this policy may result in disciplinary action up to and including discharge. In addition, civil fines may be imposed for smoking in violation of the law. ANTI-~ RETALIATION POLICY: Retaliation against individuals for reporting violations of this policy or for exercising their rights under the law will not be tolerated. If you believe you are being retaliated against, immediately reports it to the management. 1" Offense - Verbal Warning 24 Offense - Written Warning 3" Offense - 2 Day Pay CutChai Waale Policy and Procedures Number = | ew=04 Policy Title os ‘Mobile Usage Version 1.0 Effective Date Department Operations Reviewed By NANDHA KUMAR [Approved By ‘VIDUR MAHESWARI PURPOSE : ‘To avoid usage of Personal Mobile phone during the working hours or Shift Timings POLICY : «The Employees have to Handover their mobile phone to the cash counter while their Shift Starts. «© the Employees are allowed to take back the mobile phones during the breaks and have to submit back their mobile once they resume work. ‘© Thisis avoid any disturbance or Distraction during working hours. +The manager and counter assistant would be responsible for the employee phone submitted, the management is not responsible for the submitted belongings. ‘+ Any that or loss of any device must be escalated and reported to the respective Managers and AMS. COMPLIANCE: 4 IF Employees found using Mobile Phone During working hours, The Employee would be first given a verbal warning and then Written Warning with a fine 100rs. Repeated the Manager and the Employee would be Fined RS.1000. weJOB DESCRIPTION CAFE MANAGERS e Manage day-to-day and smooth operations of the café e Assist in hiring required team for the management. e Trains and motivates team to follow the sop as per the brand. e Coordinates with relevant vendors as per the tasks to be completed. e Maintain updated records of daily, weekly and monthly revenues and expenses e Should be vigilant on costing, wastage and profitability. e Should have effective communication among the team for retention.e Should practice LSM by approaching corporates to bring business to the brand. e Advise staff on the best ways to resolve issues with clients and deliver excellent customer service e Ensure all cafe areas are clean and tidy e Nurture friendly relationships with customers to increase loyalty and boost our reputationJOB DESCRIPTION CASHIER/ICOUNTER ASSISTANT Welcome customers and help determine their orders. Process customer orders and record them in the restaurant database. Relay customers’ orders to the kitchen staff. Ensure all orders are delivered to the customers in a timely manner. Accept cash and return the correct change. Tally money in the cash drawer at the beginning and end of each work shift. Place food orders in the appropriate bags and boxes. Respond to guest inquiries, issue receipts, and record customer suggestions. Clean and arrange eating, service, and kitchen spaces. Help kitchen staff when needed. visProduct Consumed - November 2019 NANMANGALAM. L Product, Closing Qty | Unit Price Rs | GST %] Total RS. BOP 855 5.65) 5 | 5072 DUST 14 206 5 303 MASALA 13 1000 1300 [SULAINANT 05 1000 500 MTR BADAM 1.1 21.18 76 | __352 HERBAL - GREEN 0 444 5 0 HERBAL -HIBICUS 18 5.14 5 a7 HERBAL - THULAS| 32 4.14 5 130 |REG-CUP. 3750) 06 18_| 2656 |lMED- CUP. 0 7.89) 18 0 LARGE - CUP 0 3 18 0 MED -LED_ 0 1.06 5 0 LARGE -LED 0 42 5 0 [COLD BOTTLE 103 275) 18_| 334 [COLD BOTTLE CAP. 102 072 18 7 [GLASS 0 7.08) 18 0 IBADAM GLASS 0 75 0 0 FLASK BOX 1336 4 12_| 5085 FLASK TETRA 1321 9 1@_| 14029 IVEEBA - MANGO 12 207.9 1@_|_ 294 WEEBA- CHOCOLATE 9 208 18_|_ 2188 | IMALA- STAWBERRY. 2 112 42 | 201 REAL APPLE 2 72.18 12_| 130 REAL CRANBERRY 2 94.79 42 | 170 [CRYSTAL SUGAR 85 3571 5 | 3187 [SUGAR SACHET 17 76. 5 |_1357 [SAUCE -1KG 0 64.96 12 0 [SAUCE SACHET 16 64.96 12 | 1164 IVEEBA- CARAMAL 2 203.5 16 | 360 MAGGI CLASSIC 193 9.83 12_[ 2125 MAGGIATTA 24 18.46 12 | 496 COOKIES 274 7 5 | 2018 PLATE i 12 12 i TISSUE PAPER 26 11.25 18 |__345 ISTIRRER 6 nm 12 [296 [DINING FORK 2 120 12_| 269 BUTTER PAPER 4 0.85 5 1 BROWN PAPER BAG 16 36 648 INET HEAD CAP 1 06 5 1 HAND CLOVES 1 03 5 0 BILL ROLL 4 36 18 | 170 [ess BAGS 5 68 340 1500. ML 0 541 18 0 LTR 0 8.47 18 0 COLEAN, 1 225 18 | 266 |SOUP OM 0 100 18 0 [DISH WASHER, 0 275 18 0STEEL SCRUBBER 3 3] ICHAT KINGS 100MM - SNACKS BOX 220 7324 ICHAT KINGS 75MM - SNACKS BOX 740 3196 [MAGGI PARCEL BOX 280 187 IMAGGIPARCEL LID 280 661 [DUN CLOTH 7 294 PORA 58 121 JUPNIA 0 0 HONEY at 787 FTANDORT 1A 238 [SCHEZWAN 15 195 COFFEE POWDER 54 5346 TT SHIRT 0 0 UNIFORM CAP 0 0 61560PRODUCT COST NANMANGALAM PRODUCTS AMOUNT STOCK 6559.60 ISNACKS CONSUMED zara SALES TILL NOV 7TH ICE CUBE CONSUMED 0) 725098 CHEESE 485] WATER BOTTLE q 50.84 | GINGER LEMON CONSUME 7560] MILK CONSUMED 2135.25 TOTAL 116476.89 MILK Qi [PRICE] VALUE MILK 551 | 38.75 | 21351.25 GINGER LEMON Qty [PRICE] VALUE GINGER 30___|_160_| 4800 LEMON 23 | 120 | 2760 TOTAL 7560 TCE CUBE, [Gry] PRICE] VALUE ICE CUBE 140 10 | 1400 SNACKS GTY | PRICE] AMOUNT [SAMOSA 395 | 10.00 | 3950.00 NOODLES SAMOSA 125 | 11.50 |_1437.50 VEG PUFF zat | 10.50 | 2425.50 MUSHROOM 155__| 14.00 | 2170.00, PANEER 470 | 12.50 | 2125.00, [CHICKEN 137__| 17.00 | 2329.00 EGG 492__| 1450 | 2784.00, BROWNIE, 175 | 18.00 | 3150.00, BANANA, 250___| 15.00 | 3750.00 FTOTAL 1830 24124 Gry] PRIGE|_VALUE CHEESE 1 405 [485 TY __| PRICE] VALUE [WATER BOTTLE 0 2 0PAGE 3 STATEMENT OF NO — SMOKING POLICY & NO USAGE OF TOBACCO ‘Smoking and using of tobacco or any kind of intoxication is strictly prohibited within all company work areas and public spaces including conference rooms, private office, reception areas, restrooms, stairwells, hallways and work stations, as well as all others enclosed areas. This policy applies to all employees, clients, contractors and visitors. No additional breaks beyond those allowed under the company's break, policy may be taken for the purpose of using tobacco products.Employees may smoke outside during breaks. COMPLAINT PROCEDURE Persons observing a violation of this policy should bring it to the attention of their supervisor. All complaints received will be investigated. All personal are accepted to cooperate fully with any such investigation. Violation of this policy may result in disciplinary action up to and including discharge in addition, civil fines may be imposed for smoking in violation of the law. ANTI-RETALIATION POLICY Retaliation against individuals for reporting violations of this policy or for exercising their rights under the law will not be tolerated. If you believe you are being retaliated against, immediately report it to the management. e aiPage 4 not visible Page 5 Chaikings Policy and Proceducers To avoid the usage of person mobile phones during the working hours or shift timings. Policy: The employees have to handover their mobile phones to the cash counter while their shift timings. The employees are allowed to take back their mobile phones during the breaks and Policy Number CK-09 Policy Type Mobile Usage Version 1.0 Effective Date 19/06/2019 Department Operations | Reviewed By Arvind Naidu Approved By Balaji Sadagopan Purpose:- Have to submit it back their mobile once their resume work vitPAGE 3 STATEMENT OF NO - SMOKING POLICY & NO USAGE OF TOBACCO Smoking and using of tobacco or any kind of intoxication is strictly prohibited within all company work areas and public spaces including conference rooms, private office, reception areas, restrooms, stairwells, hallways and work stations, as well as all others enclosed areas. This policy applies to all employees, clients, contractors and visitors. No additional breaks beyond those allowed under the company's break, policy may be taken for the purpose of using tobacco products.Employees may smoke outside during breaks. COMPLAINT PROCEDURE Persons observing a violation of this policy should bring it to the attention of their supervisor. All complaints received will be investigated. All personal are accepted to cooperate fully with any such investigation. Violation of this policy may result in disciplinary action up to and including discharge in addition, civil fines may be imposed for smoking in violation of the law. ANTI-RETALIATION POLICY Retaliation against individuals for reporting violations of this policy or for exercising their rights under the law will not be tolerated. If you believe you are being retaliated against, immediately report it to the management. 219Page 4 not visible Page 5 Chaikings Policy and Proceducers | Policy Number CK-09 Policy Type Mobile Usage ce Version 1.0 Effective Date 19/06/2019 Department Operations Reviewed By Arvind Naidu Approved By Balaji Sadagopan Purpose:- To avoid the usage of person mobile phones during the working hours or shift timings. Policy:- ‘The employees have to handover their mobile phones to the cash counter while their shift timings. The employees are allowed to take back their mobile phones during the breaks and Have to submit it back their mobile once their resume workProducts - Shelf Life = s.n0 Product Name Primary Expiry 1__| Masala Chai —2Hours | 2__| Ginger chai 2 Hours 3__ | Dum ication GHows 4 _| Coffee Tication GHours s__| milk EOD 6 _ | Cold Coffee 2aHours 7__| Thulsi chai 6Hours 3 __| Hibiscus 6Hours [3 [Green Tea Hours 10 __| Sulaimani 6Hours ® 2 >Minutes of Meeting Grooming to be followed as per the policy, Cash need to be tally anytime during the audit any excess or short more than Rs. 25 (Rs 26 x 10 times = Rs 260 will deducted from the salary } No oral communication only valid written copy accepted while auditing « Amount given to transgende Morning shift person must cheek the cash beginning of the shift and also end of the shift has to handover the cash to next shift person, Cash to be updated in logbook and to be signed by both of them. Log book to be updated properly. . Need to maintain the outlet clean all the times: . Zero billing to be followed on all outlet explained with example All Outlet should follow the SOP procedure Staff Room maintain it clean 9. Google shect to be updated on daily basis 10.Created awareness about the storage of excess stock ( blocking money in outlet ) 11.Manager need to recheck stock indent before sending to Admin (No. Screenshot ) send file to email chaikings.stocks@gmail.com 12.Include pest of flash sticker in stock indent 3.Manager should check the availability of sufficient stocks for weekends on Fridayiieus chtCASH HANDOVER Tayment Mode Total Closing elton | tet Tayment ode { ea tard tr hone PE t = Toul (a Toul Cah Taymen | Denomination [teal conten | Samaienion 1 ©2,000 i000 X00 500 e200 200, eio0 | e100, [oesa 1 eso e20 1 zo 10 : 1 no | es es] eR at az a { aU Dally Expense Amount Dally Expense Amount “Dally Expense Amount EC Total (8) Toul W) Tous (0) Grand Total (A+B) = Grand Total (A+B) = |Grand Total (+8) = Cashier Signature cashier Signature, Cashier Signature * ‘9 3 ¢ Manay jignature Manager Signature Manager Signature anager SignatucOVID piss Fever | Cough Mast (Yesjnoy | OTF | necked by | | 1 | [reste] fYesiae) [¥es/no)| t¥es/n0) | | | 4 | | + Trform your Area Manager imooediaeely ily TenvpalossITEM OPERATING SUPPLIES neceiven w clase Wiping 1 four Cloth = t [Garbage Dag an ! | Garkape Uap Cl t = 1 1 i it = t 1 5 t 4 S. 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C 0 = 0 f ts ° ts f 2 i a & tu E Lh é [aati Expense Amount Sally Expense Amun ny Eapense amount ‘a Font (0) a oat (D) Foui (8) C2 1a aaao ap rages =O E ‘é [eran Total (A+B) = 13223 (Grand Total (A+B) = 16615 Grand Total (AB) = © Ieeshter signature Igeived cashier Signature Su cashier Signature : 1 RanonrsnaareCREE REE LEO E EOL 1993 4 18 og Packed. ‘Snacks Tan asia mproiye exr 33 neceed Tone | oping | Heested | Wantge T sede eke Eales =e mel pe =f} — 2 [oon ne LL LR a ar sgt a| = ap Tepoareins : fisiecure f ol 4 t i i 1 { | = T5ke | ago = Trasdao"TSoate z + [schexwen Ssvee 1 20 Piece 1 7750 Plece T - ; ieote AM Sanchs opts £09, JJ LLit tl