Prep, fire, plate, repeat — every plate starts here.

Inside the By Chancee Kitchen — how food moves from idea to table.

This page gives you a behind-the-scenes look at how the By Chancee kitchen is organised — from daily prep and hygiene routines to how pizzas, grills, and small plates are coordinated on busy evenings. Details are indicative and may evolve with time and menu changes.

Focus Prep, hygiene, line setup, and timing
Menu links Main Menu · Pizzeria · Party Menu
Location Brigade Road, Bengaluru
This is a descriptive overview, not a live operations manual. Always refer to in-venue information for current practices.
Service built around the pass
Orders are fired, checked, and sent out through a coordinated line — so tables get food together, not dish by dish.
Line · Pass · Expo

How the Kitchen Workflow Typically Runs

A simplified view of how a busy service might be organised behind the scenes.

Daily prep & mise en place

Before service

Most of the work for a smooth service happens before guests walk in. Ingredients are checked, prepped, labelled, and placed on each station so that the line can focus on cooking and plating instead of chopping and searching.

  • Prep for small plates, grills, and pizzeria is batched and labelled
  • Cold storage and walk-in checks ensure items are in the correct zones
  • Basic sauces and marinades are prepared in controlled quantities

Line setup during service

During service

Stations typically focus on specific roles — such as fry, grill, salad, and pizza — with the pass acting as the central point where orders are checked and sent to tables.

  • Tickets are read and split across relevant stations
  • Each station fires items according to the table’s timing
  • The pass consolidates plates and clears them together where possible

Typical flow of an order

Front-of-house to kitchen and back
1
Order placed & entered — the team keys in the table’s order into the system, which sends a ticket to the appropriate stations in the kitchen.
2
Stations begin prep — salad, grill, fry, and pizza sections start work according to what’s on the ticket and how long each item takes to cook.
3
Pass checks plates — as items come up, the pass checks plating, garnish, and basic consistency before grouping plates by table.
4
Food runs to table — servers pick up completed plates and take them to the correct table, confirming the order as they place the dishes.

Hygiene & Food Safety in the Kitchen

Core hygiene principles that a professional kitchen like By Chancee typically follows.

Clean zones & colour coding

Cross-contact control

Work surfaces and cutting tools are kept separate by use and cleaned on a regular schedule to minimise cross-contact between raw and cooked food.

  • Separate prep zones for raw and ready-to-eat items
  • Dedicated boards and tools for specific tasks where applicable
  • Regular wipe-downs during and after service

Temperature & storage

Cold chain

Chillers and freezers are used according to their role: some for raw protein, others for produce and ready-to-serve items, with stock rotated using simple first-in, first-out logic.

  • Periodic checks of unit temperatures
  • Labelled containers with dates and descriptions
  • Limited pre-prep to keep ingredients fresh

Staff routines

Daily practice

Kitchen teams typically follow regular handwashing, glove use where appropriate, and uniform standards suited to a hot, busy environment.

  • Handwash cycles throughout prep and service
  • Hair and beard control as applicable
  • Practical footwear for grip and safety
Important: The points above are meant as a high-level overview of standard professional kitchen practices. For specific certifications or compliance details, please refer to information shared by the venue itself.

Ingredients & Sourcing Philosophy

How ingredients are typically chosen and prepared for the kind of menu By Chancee runs.

Match the menu, not a trend list

Fit for bar & pizzeria

The ingredient list is built around what works in a resto pub setting — shareable plates, pizzas, and mains that can handle a full house without losing consistency.

  • Focus on ingredients that travel well from kitchen to table
  • Sauces and marinades tuned for bar food and pizza styles
  • Room for seasonal specials and limited-time dishes

Balancing fresh prep & speed

Service realities

A busy Brigade Road service means dishes need to move quickly without feeling rushed. Prep is done early, but final cooking and assembly are kept as close to service as practical.

  • Prepped components finished to order wherever possible
  • Pizzas built fresh and baked to order
  • Shared bases used smartly to shorten wait times
Bar food friendly Pizza-ready ingredients Party menu support

How the Kitchen Supports Parties & the Pizzeria

Behind every full table and party booking, there’s a kitchen schedule juggling mains, pizzas, and snacks.

Coordinating with party bookings

Groups & events

For party packages, the kitchen typically plans portions, batch prep, and firing sequences ahead of time so tables of 10–40 guests can be served in waves instead of random bursts.

  • Starters planned in batches based on headcount
  • Pizzas assembled and fired in planned runs
  • Service windows agreed between floor and kitchen teams

See also: By Chancee Party Menu for how packages are described to guests.

Tying into the pizzeria

One kitchen, multiple sections

The pizza section works as part of the same overall kitchen, sharing storage and prep while using its own ovens and dough processes for consistency.

  • Shared ingredients like cheese and vegetables
  • Dedicated dough prep and proofing schedule
  • Orders routed so pizza and other dishes meet at the pass together

See also: Pizzeria page for more on the pizza side of the menu.

Kitchen FAQs

A few common questions guests tend to have about how the kitchen works.

Is everything on the menu cooked from scratch?
In most professional kitchens, core components are prepped in advance and then finished to order. The same principle applies here — certain sauces, mixes, and bases are prepared ahead so dishes can be cooked and plated quickly once an order comes in.
Can the kitchen handle basic dietary preferences?
Many menus can accommodate simple requests — such as avoiding specific ingredients or choosing veg-only options — within what the kitchen can realistically do during service. Please check with the team on-site for what is possible on the day of your visit.
Is this page an official operations manual?
No. This page is a descriptive, guest-facing overview written to help people understand what “the kitchen” means in the context of a busy resto pub and pizzeria. It should not be treated as a live operations or training document.
Where can I see what the kitchen actually serves?
For the current list of dishes and pricing, please refer to the in-venue menu or relevant menu pages such as Menu, Pizzeria, and Party Menu. Those pages provide an indicative view of what the kitchen supports during service.