Company Description Hotel Centre Point is a well-established 5-star property in Nagpur, operating since November 1988. The hotel offers 136 luxurious rooms, 14 banquet halls, a multi-cuisine fine dining restaurant, a coffee shop, and an all-day bespoke buffet area, along with round-the-clock room service. Located at Central Bazaar Road, Ramdaspeth, it serves a diverse clientele for business, leisure, and large events.

Centre Point

Hospitality is expanding with upcoming hotels in New Mumbai, Raipur, and Goa, providing growth opportunities for team members. The group focuses on high service standards, culinary excellence, and a professional work environment.

Role Description The South Indian and Halwai role is a full-time, on-site position based at Hotel Centre Point in Nagpur. The team member will be responsible for preparing authentic South Indian dishes and traditional Indian sweets and snacks, ensuring consistency in taste, presentation, and quality.

Daily tasks include menu execution, mise en place, cooking during service, maintaining hygiene and food safety standards, and coordinating with the kitchen team and service staff. The role also involves monitoring inventory for ingredients, assisting in planning special menus and banquet offerings,



and supporting buffet and à la carte operations. The individual will contribute to maintaining the hotel’s reputation for high-quality cuisine and guest satisfaction.

Qualifications

- Proficiency in South Indian cuisine preparation, including popular breakfast items, main courses, and accompaniments.
- Solid Halwai skills in traditional Indian sweets, desserts, and snacks, with an understanding of regional flavors.
- Knowledge of kitchen operations, including food safety, hygiene standards, and basic inventory management.
- Ability to work in a high-volume hotel kitchen, coordinate with a culinary team, and manage time effectively during peak hours.
- Prior experience in hotel, restaurant, or banquet kitchens, preferably in a star-category property.
- Attention to detail in taste, presentation, portion control, and consistency of dishes.
- Willingness to work flexible hours, including weekends and holidays, based on operational requirements.
- Basic educational qualification; formal culinary training or certification is an advantage.
- Commitment to a non-discriminatory, team-oriented work culture and professional conduct with colleagues and guests.

📌 South Indian and Halwai (Nagpur)
🏢 Centre Point Hospitality
📍 Nagpur