Daab Chingri Specialist Chef

Job Description

We are a newly established restaurant in Singapore specialising in authentic West Bengali cuisine, featuring traditional regional dishes prepared using distinctive cooking techniques and carefully selected ingredients.

As part of the introduction of our specialised Bengali menu, we are seeking an experienced Daab Chingri Specialist Chef with expertise in traditional Bengali seafood preparation, particularly prawns cooked in tender coconut.

The successful candidate will be responsible for preparing authentic Daab Chingri, maintaining traditional flavours, consistent food quality and presentation while contributing to the development of our restaurant's signature Bengali seafood menu.

Key Responsibilities

• Prepare authentic Bengali Daab Chingri using traditional recipes, ingredients and cooking techniques.

• Demonstrate expertise in selecting, cleaning, deveining, marinating and preparing fresh prawns for Bengali seafood dishes.

• Prepare traditional Daab Chingri gravy using tender coconut flesh, coconut water, coconut milk, mustard paste, green chillies and aromatic Bengali spices, according to the restaurant's recipes.

• Apply specialised cooking techniques, including traditional spice blending, marination, controlled steaming and slow cooking.

• Prepare and present Daab Chingri in tender coconut shells while maintaining authentic presentation standards.

• Ensure the correct balance of coconut flavour, spices, seasoning, gravy consistency and prawn texture.

• Monitor cooking temperatures and preparation methods to prevent overcooking while ensuring food safety.

• Maintain consistent taste, portion sizes, food quality and presentation across all servings.

• Assist in developing and refining traditional Bengali seafood dishes for the restaurant's specialised menu.

• Prepare other Bengali seafood specialities, including Chingri Malai Curry, Shorshe Ilish and Fish Kalia, according to operational requirements and the chef's expertise.

• Train and guide junior kitchen staff in traditional Bengali seafood cooking techniques, ingredient preparation and recipe standards.

• Manage seafood inventory, ingredient freshness, stock rotation, portion control and food wastage.

• Ensure proper storage and handling of seafood and coconut-based ingredients.

• Maintain kitchen cleanliness and comply with Singapore Food Agency (SFA) food safety and hygiene requirements.

• Coordinate with the kitchen team to ensure efficient food preparation and timely service during restaurant operating hours.