- A day in the lifeMorning: check stock, plan the day's prep (marinades, sous-vide loads, chickpea salad components, gravies/bases), assign prep to the rest of the floor.
- Through the day: run the finish station for orders as they come in (poha, sandwiches, high-protein bowls, biryani, chickpea and tofu salads), keeping to our ~25-minute promise from order confirmed to prep finished.
- Ongoing: maintain hygiene and food safety standards (FSSAI-compliant), track wastage, flag stock running low, and make sure every dish leaving the kitchen actually matches what we're promising customers on protein and freshness.
- Evening: close out prep for the next day, report any issues (equipment, stock, order volume patterns) back to the founders.
- Key responsibilitiesRun the kitchen floor independently for the shift: cooking, station supervision, and pacing against incoming orders.
- Execute and maintain consistency on our core technique, sous-vide-then-sear for proteins like chicken breast, along with the rest of the pilot menu.
- Own hygiene, cleanliness, and food safety discipline on the floor without needing to be told.
- Manage daily stock counts, prep planning, and wastage tracking.
- Train and supervise junior kitchen staff (commis-level and kitchen helpers) as the team grows.
- Be the first line of quality control: taste, plating, portion consistency, and macro/protein accuracy on every dish.




- Flag operational issues (equipment, stock, order-queue bottlenecks) to the founders directly, since there's no layer in between yet.
- Must-havesAt least 2 to 4 years of kitchen experience, having worked up through Commis to DCDP level (or equivalent) in a restaurant, QSR, or cloud kitchen.
- Comfortable running a station solo under order pressure, not just executing under supervision.
- Working knowledge of hygiene and food safety practices; FSSAI awareness is a plus.
- Able to work with minimal supervision. This is a small team; the founders will not be on the floor every shift.
- Willing to do a paid trial shift as part of the hiring process.
- Valuable-to-havesExperience with sous-vide equipment or technique.
- Prior experience in a cloud kitchen or delivery-first setup rather than a full-service restaurant.
- Comfort with a lean, evolving menu and processes that are still being figured out. This is a pilot kitchen, and the SOPs are not fully locked yet.
- What success looks likeOrders consistently go out within our target turnaround, from confirmed to prep finished.
- Wastage stays low and stock issues get flagged before they become a problem, not after.
- Dishes are consistent, every time, whether the founders are on-site or not.
- The kitchen passes hygiene checks without needing a reminder.

📌 Chef (Bengaluru)
🏢 Bessefo Technologies Private
📍 Bengaluru