Authentic Bengali Cuisine Preparation
Prepare traditional Bengali dishes like Shorshe Ilish, Kosha Mangsho, Chingri Malai Curry, Aloo Posto, Luchi, Mishti Doi, etc.
Maintain authenticity in taste, spices, and presentation.
Menu Planning
Develop or assist in curating Bengali cuisine menus based on seasonal ingredients and regional preferences.
Innovate fusion or modern Bengali dishes for special menus or festivals.
Ingredient Management
Source and select fresh and quality local ingredients such as mustard, poppy seeds, fish (like rohu, hilsa), etc.
Ensure proper storage and inventory management of spices and perishables.
Cooking Techniques
Use traditional Bengali cooking techniques like steaming, slow-cooking, and tempering (phoron).
Balance flavors using mustard oil, panch phoron, tamarind, and other regional elements.
Team Supervision
Guide junior chefs and kitchen staff in Bengali food preparation.
Ensure cleanliness and food safety standards are strictly followed in the kitchen.
Quality & Consistency
Maintain high quality, taste, and portion consistency for every order or serving.
Conduct regular tasting and quality checks.
Time & Cost Management
Manage kitchen operations efficiently to reduce food waste and control food costs.
Ensure timely preparation and service during peak hours.
Customer Preferences
Understand customer preferences and adjust spice levels and dish customizations accordingly.
Receive and incorporate feedback for continuous improvement.
Festive or Regional Events
Plan and prepare special Bengali meals during Poila Boishakh, Durga Puja, and other festive occasions.
Health & Hygiene
Follow all FSSAI and hygiene standards in food handling, preparation, and kitchen maintenance.