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Halwai Chef

• Prepare and present high-quality Indian desserts and sweets, with expertise in traditional and regional halwai techniques.

  
  

• Support career development initiatives with opportunities for national and international growth within the brand.

  
  

• Work across various sections of the kitchen, including à la carte, assisting with western cuisine when required.

  
  

• Collaborate with the broader culinary team and assist in hot kitchen or tandoor sections when needed – knowledge of Tandoor is an added advantage.

  
  

• Ensure proper kitchen hygiene and sanitation standards are followed at all times in compliance with food safety guidelines.

  
  

• Maintain par stock levels, assist in inventory control, and coordinate ordering of ingredients and supplies for the halwai section.

  
  

• Participate in kitchen cleaning schedules, equipment maintenance, and mise en place preparation.

  
  

• Maintain consistency in taste, quality, and presentation, particularly during high-volume events or banqueting.

  
  

Your Experience and Skills Include:

• Creative and passionate about Indian sweets and traditional desserts, with a strong eye for detail and flavor.

  
  

• Ability to work efficiently and calmly in high-pressure kitchen environments, especially during large-scale events and banqueting.

  
  

• Excellent interpersonal and communication skills; a strong team player who collaborates well across departments.

  
  

• Proven experience in preparing a wide range of traditional Indian sweets such as gulab jamun, rasgulla, pedas, halwa, barfi, modaks, and regional specialties.

  
  

• Basic understanding of food hygiene, safety standards, and kitchen sanitation procedures.

  
  

• Familiarity with stock management, mise en place, and cost control related to halwai operations.

  
  

Preferred Certifications / Qualifications:

• Diploma in Indian Culinary Arts or Bakery & Confectionery from a recognized institute.

  
  

• Certification in Food Safety & Hygiene (FSSAI or HACCP Level 1/2).

  
  

• Minimum 3–5 years of experience in a 4-star or 5-star hotel, banquet, or specialty sweet kitchen.

  
  

• On-the-job training or apprenticeship under a reputed halwai or sweet kitchen is an added advantage.

  
  

Your Team and Working Environment:

• You will report directly to the Chef de Partie or Sous Chef, working closely with the culinary team to deliver high-quality Indian sweets and desserts.

  
  

• While your primary responsibility will be in the Halwai section, you may also assist with banquet live stations during events or festivals.

  
  

• You will be required to coordinate and assist in receiving goods, cleaning, proper storage, and preparation of ingredients for daily production.

  
  

• The role involves working in a hot kitchen environment, often alongside the Western and Banquet kitchen teams.

  
  

• Strict adherence to All Safe protocols, Food Safety, and Hygiene Standards (HACCP/FSSAI) is essential to ensure compliance and guest safety.

  
  

• You’ll be part of a dynamic, multicultural kitchen team focused on consistency, creativity, and excellence in Indian mithai and dessert offerings.