About Us – The Story Behind Our Flavor
Welcome to [TELANGANA RUCHULU, where every meal tells a story of passion, tradition, and taste.
Our journey began with a simple dream — to bring the authentic taste of Telangana and South Indian cuisine to your plate, made with love, locally sourced ingredients, and time-honored recipes.
At [Restaurant Name], food isn’t just about flavor; it’s about experience. From the rich aroma of our biryanis to the sizzling sound of our tandoor, every dish reflects our dedication to quality, freshness, and authenticity.
👨🍳 Our Philosophy
We believe great food starts with great care.
Our chefs combine traditional cooking methods with modern presentation to create dishes that are both comforting and exciting. Whether you crave a spicy Andhra curry, a perfectly fried fish, or a crisp chicken spring roll, we serve it all with warmth and hospitality.
🌿 Why Choose Us
Freshly prepared dishes made from handpicked ingredients
Authentic Telangana & South Indian flavors
Hygienic kitchen and family-friendly ambiance
Quick service and consistent quality
Perfect destination for dine-in, takeout, or catering
❤️ Our Promise
We promise to deliver a dining experience that celebrates the rich culinary heritage of South India, served with a modern touch.
Every visit to [Restaurant Name] is not just a meal — it’s a memory in the making.
📍 Come Taste the Tradition
Step into our world of flavors, where tradition meets taste.
Visit us today and enjoy the true essence of Telangana Ruchulu — a place where food, culture, and community come together beautifully.
Staff at Telangana Ruchulu — from the owner’s desk
Namaskaaram — I’m the owner of Telangana Ruchulu. Below is a clear, practical rundown of our restaurant staff: roles, short bios, main responsibilities, and how they keep our kitchen and dining room running like a well-oiled idli steamer. Use this for your website “Meet the Team” page, staff handbook, or internal reference.
Owner / Managing Director
Bio / tone: Founder who grew up on Telangana home-cooking and started the restaurant to share family recipes.
Key responsibilities: Strategic decisions, vendor relationships, menu approvals, brand & events, high-level hiring.
Availability: On-site most evenings and for special events; reachable for escalations.
General Manager (GM) A.RAVI
Short bio: 8+ years in hospitality, expert at day-to-day ops.
Responsibilities: Overall operations, staff scheduling, customer service standards, inventory oversight, supplier & compliance liaison, profit & loss monitoring.
Hours: 10:00 — 22:30 (rotating).
Head Chef / Executive Chef — Smt. Latha
Short bio: Master of Telangana cuisine — biryanis, pulusu, and traditional gravies. Trained in both home-cooking traditions and professional kitchens.
Responsibilities: Menu development, recipe standardization, kitchen training, quality control, food cost control, vendor ingredient checks.
Hours: 09:00 — 21:00. Oversees morning prep and evening service.
Sous Chef — Kumar
Short bio: Right hand to the Head Chef; previously worked in hotel kitchens.
Responsibilities: Run service in Head Chef’s absence, supervise line cooks, manage mise en place and station rotations, implement new dishes in trials.
Hours: 09:00 — 21:30.
Line Cooks / Station Cooks (3–5)**
Short bios: Specialists for biryani, curries, tandoor/grill, and fry station.
Responsibilities: Prepare dishes per recipe cards, keep stations clean, maintain portion control, follow sanitation rules.
Hours: Split shifts covering 07:00–15:00 and 15:00–23:00.
Pastry & Dessert Chef — Priya
Short bio: Makes sweets, desserts, and special festival mithais in-house.
Responsibilities: Desserts menu, confectionery for festivals/catering, dessert plating, stock of desserts for each service.
Hours: 08:00 — 16:00 (flex for events).
Front of House (FOH) Manager — Sandeep
Short bio: Experienced in guest relations and reservation systems.
Responsibilities: Floor management, reservations, guest complaints, staff briefings, service standards, billing supervision.
Hours: 11:00 — 23:00 (peak shift).
Head Waiter / Floor Captain — Meena
Short bio: Warm, knows menu well, trains new servers.
Responsibilities: Coordinate wait staff, manage large bookings, ensure timely service, upsell specials, mentor trainees.
Hours: 12:00 — 23:00.
Waitstaff / Servers (6–10)**
Short bios: Trained in Telangana food knowledge, upselling, and polite service.
Responsibilities: Take orders, serve food, handle payments, keep dining area tidy, support events/catering.
Hours: Shifted to cover lunch & dinner.
Stewarding & Cleaning Team (3–4)**
Responsibilities: Dishwashing, kitchen cleanliness, garbage disposal, basic maintenance, help with deliveries during peak. Follow HACCP-level sanitation checklists.
Purchasing / Inventory & Accounts — (Accounts Officer — Ramesh)
Responsibilities: Track daily inventory, order raw materials, manage bills, payroll, vendor payments, petty cash, and reconciliation. Prepares weekly inventory reports for GM and Owner.
Delivery & Catering Manager — (Catering Lead — Anita)
Short bio: Handles corporate orders, events, and home deliveries.
Responsibilities: Coordinate delivery fleet, manage off-site catering, ensure food transport safety, staff assignment for events.
HR & Training Coordinator — (HR — Jyothi)
Responsibilities: Staff onboarding, attendance & leave tracking, conflict resolution, training schedules, maintaining staff records & certifications (food safety).