· 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

Advantages

- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time

Work Location: In person

📌 BENGALI CDP (Kolkata)
🏢 S B AGRI INDUSTRIES
📍 Kolkata