Line Cook

About the job

Job Title: Multi-Brand Chef (Cloud Kitchen + Dine-In Operations) Location:ITI Layout, Hsr Sector 7Food Court-Based Cloud Kitchen (200 sqft setup)About the CompanyWe are a food startup operating a hybrid cloud kitchen and dine-in concept within a food court environment. Our core focus is delivering high-quality, fast, and exciting food experiences across multiple virtual brands:

• Phase 1:Filipino Rice Bowls (highlighting bold, authentic flavors)
• Phase 2:Unique Burgers & Sandwiches (creative, trend-driven concepts)
• Phase 3:Siomai & Siopao (dumplings and steamed specialties)
• Future concepts include seafood boils and other innovative offerings.

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• Note:Menu Offering for each virtual brand is very limited to ensure to quality and consistencyWe are building a high-efficiency operation with a target of150+ orders daily within a 200 sqft space, emphasizing speed, quality, and consistency.Role OverviewWe are looking for a highly skilled, efficient, and customer-focusedChefwho can manage multi-brand food production in a fast-paced environment. This role requires strong operational discipline, cleanliness, and the ability to deliver high-quality food within strict time constraints.The ideal candidate is hands-on, organized, and thrives in a startup culture where growth is performance-driven.Key Responsibilities1. Food Preparation & Cooking
• Execute menu items across all three phases with consistency and quality.
• Ensure all dishes meet company standards for taste, presentation, and portioning.
• Maintain the ability to serve orderswithin 10 minutesfrom order time.
• Manage time efficiently during peak hours while handling multiple brands simultaneously.2. Cleanliness & Hygiene (Critical)
• Maintain strict kitchen cleanliness at all times (before, during, and after operations).
• Follow proper food safety, storage, and sanitation protocols.
• Ensure personal hygiene standards are consistently met (uniform, grooming, handwashing).
• Keep workstations organized and clutter-free in a limited 200 sqft space.3. Prep Work & Inventory
• Perform daily prep work (cutting, marinating, portioning, etc.) to ensure smooth service.
• Monitor stock levels and minimize waste.
• Ensure proper labeling, FIFO (First In, First Out), and storage practices.4. Packaging & Order Accuracy
• Ensure all orders are packed correctly, neatly, and securely for dine-in and delivery.
• Maintain brand-specific packaging standards.
• Double-check orders before release to avoid errors.5. Customer Interaction & Hospitality