Halwai Chef (Indian Sweets & Traditional Snacks)

Role & responsibilities

• Prepare a variety of traditional Indian sweets and desserts such as Laddu, Barfi, Gulab Jamun, Jalebi, Rasgulla, Mysore Pak, Halwa, Kheer, and other regional specialties.
• Prepare traditional Indian snacks and namkeen items as per menu requirements.
• Ensure consistency in taste, quality, texture, and presentation of all sweet and snack items.
• Handle bulk production of sweets and snacks for daily operations, events, banquets, and festivals.
• Monitor and maintain proper food quality standards while adhering to recipes and portion controls.
• Ensure compliance with food safety, hygiene, and sanitation standards in accordance with company policies.
• Maintain cleanliness and organization of the sweet preparation and cooking areas.
• Monitor inventory levels of ingredients such as sugar, ghee, flour, dry fruits, milk products, and other raw materials.
• Coordinate with the Store and Purchase teams for timely procurement of required ingredients.
• Minimize food wastage and ensure efficient utilization of materials.
• Assist in developing new sweet and snack recipes to enhance menu offerings.
• Ensure proper storage and handling of food ingredients and finished products.
• Train and guide junior kitchen staff and helpers involved in sweet production.
• Support banquet and special event requirements by preparing customized sweet items.
• Follow standard operating procedures (SOPs) and maintain quality control at all stages of production.
• Work closely with the Executive Chef and kitchen team to ensure smooth kitchen operations and guest satisfaction.

Preferred candidate profile

Proven experience as a Halwai Chef in hotels, clubs, restaurants, catering units, sweet shops, or large-scale food production kitchens.

• Expertise in preparing a wide range of Indian sweets (Mithai), desserts, and traditional snacks.
• Strong knowledge of ingredients, recipes, cooking techniques, and quality standards for sweet production.
• Ability to handle bulk production for banquets, events, festivals, and daily operations.
• Good understanding of food safety, hygiene, and sanitation practices.
• Ability to maintain consistency in taste, texture, and presentation.
• Knowledge of inventory management and minimizing food wastage.
• Physically fit and able to work in a fast-paced kitchen environment.
• Strong teamwork and coordination skills.
• Willingness to work flexible shifts, weekends, and festive occasions as required.

Qualification:

• Minimum Degree.
• Professional culinary or hospitality training will be an added advantage.

Experience:

• 3 to 6 years of relevant experience as a Halwai Chef or Sweet Maker.

Preferred Industry:

• Hotels
• Clubs & Resorts
• Restaurants
• Catering Services
• Sweet & Confectionery Manufacturing Units
• Banquet Operations