BENGALI CDP

• Menu Execution & Authenticity: Cook and oversee a wide variety of authentic Bengali dishes, ensuring accurate regional flavors. This includes complex fish preparations (e.g., Sorse Ilish, Chingri Malaikari), meat curries (Kasha Mangsho), lentils (Cholar Dal), and a variety of traditional vegetable sides (Shukto, Bhaja).
• Mise en Place Management: Supervise and execute essential prep work unique to Bengali cooking, such as grinding fresh spice pastes (mustard, poppy seed/posto, ginger-cumin), marinating proteins, and pre-chopping vegetables according to specific recipe cuts.
• Cooking Techniques & Tempering: Master and apply traditional Bengali culinary techniques, such as tadka/phoron (tempering with panch phoron or whole spices), slow-cooking (dum), and shallow or deep frying.
• Section Inventory & Control: Track the stock levels of specialty Bengali ingredients, fresh fish, and specific regional spices. Minimize food wastage through proper ingredient portioning and rotation.
• Staff Supervision: Direct and train junior kitchen helpers and Commis chefs on correct Bengali cooking styles, kitchen hygiene, and safety protocols.
• Kitchen Hygiene & Food Safety: Maintain strict sanitation and health regulations within the designated kitchen section. Required Technical Skills & Qualifications

Deep Culinary Expertise: Comprehensive knowledge of regional spice pairings, gravies, and the distinct flavor profiles of both Ghoti (West Bengal) and Bangal (East Bengal) cuisines.

Pay

₹20,000.00 - ₹22,000.00 per month

Benefits

Flexible schedule

Food provided

Leave encashment

Paid sick time

Work Location

In person