CDP Halwai

The CDP Halwai is responsible for preparing, supervising, and presenting high-quality Indian sweets, desserts, and confectionery items in the resort’s kitchen. The role involves traditional sweet-making techniques, menu contribution, quality control, and ensuring guest satisfaction while maintaining hygiene and cost control standards.

Key ResponsibilitiesFood Preparation & Production

• Prepare a wide range of Indian sweets and desserts (e.g., gulab jamun, rasgulla, peda, burfi, jalebi, laddoo, halwa, kheer, payasam, etc.).
• Develop and execute seasonal or festive sweet menus.
• Maintain authenticity in taste, texture, and presentation.
• Innovate new sweet/dessert items to add value to the resort’s offerings.

Kitchen Management

• Supervise commis chefs, helpers, and trainees in the halwai section.
• Plan production according to daily requirements, banquet orders, and special events.
• Monitor portion control and minimize wastage.
• Ensure ingredients are available and properly stored.

Quality & Hygiene

• Maintain high standards of food hygiene, safety, and cleanliness.
• Follow FSSAI norms and resort’s food safety guidelines.
• Regularly check the freshness and quality of ingredients like milk, ghee, sugar, dry fruits, etc.

Coordination & Service

• Work closely with the Executive Chef and Sous Chef to meet guest expectations.
• Coordinate with banquet and restaurant teams for timely service.
• Take guest feedback on sweet preparations and make improvements.

Skills & Qualifications

• Proven experience as a Halwai or Indian sweets chef in a hotel, resort, or mithai kitchen.
• In-depth knowledge of traditional Indian sweet-making techniques.
• Familiarity with modern dessert plating and presentation (preferred for resorts).
• Strong leadership and team supervision skills.
• Ability to handle bulk production as well as small-scale premium batches.
• Knowledge of costing, portioning, and inventory management.

Work Conditions

• Based in resort.
• Requires flexibility for festivals, events, and banquets (long hours during peak demand).
• Physical stamina and ability to work in a hot kitchen environment.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person