Job
Description
The Chef de Partie – Halwai is responsible for the preparation and presentation of a wide range of traditional Indian sweets and desserts. The role involves hands-on production, maintaining hygiene standards, supervising junior staff, and contributing to the resort’s high standards in taste, authenticity, and innovation in Indian mithai and desserts. Key ResponsibilitiesProduction of Indian Sweets Prepare a variety of Indian sweets such as gulab jamun, jalebi, rasgulla, rasmalai, peda, laddoo, halwa, barfi, chhena-based desserts, and regional specialties. Ensure consistency in taste, texture, and presentation. Innovate with traditional recipes to create contemporary versions suitable for resort dining and events. Section & Staff Supervision Manage the halwai section, guiding commis chefs and support staff. Maintain prep schedules and ensure timely service for buffets, à la carte orders, and banquets. Ensure optimal use of manpower and maintain high productivity during festivals and special events. Quality & Hygiene Compliance Ensure compliance with food safety, hygiene, and sanitation protocols (HACCP standards). Maintain cleanliness of equipment, tools, and workstations. Monitor freshness and quality of dairy, dry fruits, sugar, and ghee regularly. Inventory & Cost Management Maintain inventory of key ingredients like khoya, paneer, mawa, jaggery, ghee, etc. Assist Sous Chef in ordering and tracking supplies to avoid wastage. Help control food costs by portioning and standardizing recipes. Qualifications Diploma in Culinary Arts / Bakery & Confectionery / Indian Sweets specialisation. 3–5 years of experience in Indian mithai preparation in a hotel, resort, or sweet kitchen. Strong understanding of dairy-based sweets, sugar work, frying temperatures, and traditional Indian cooking techniques. Experience in bulk production for buffets and banquets is a plus. Key Competencies Expertise in Indian dessert craftsmanship. Precision in timing, temperature, and measurements. Creativity in modern presentation of traditional sweets. Ability to work efficiently under pressure and manage a small team. Good communication and coordination with kitchen and service teams. Working Conditions Resort-based role; requires flexibility in working hours including early mornings, weekends, and festivals. Physically active role, involving long hours on feet and exposure to heat and kitchen equipment. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Schedule: Rotational shift Work Location: In person
