– CDP Halwai Chef

Department: Food Production (Kitchen) Designation: Chef de Partie (CDP) – Halwai Reports To: Sous Chef / Executive Chef Location: The Forest Club Resort & Spa, Karjat

1. Job Summary

The CDP Halwai Chef is responsible for preparing high-quality Indian sweets, traditional desserts, mithai, and other confectionery items. The role involves managing the Halwai section, maintaining food quality and hygiene standards, controlling food costs, and ensuring timely preparation for restaurant service, banquets, weddings, and special events.
1. Key ResponsibilitiesA. Food Preparation & Production

- Prepare a wide variety of Indian sweets, mithai, and traditional desserts.
- Prepare items such as Gulab Jamun, Rasgulla, Jalebi, Kaju Katli, Barfi, Ladoo, Halwa, Kheer, Rabri, Basundi, and other regional sweets.
- Prepare festive sweets and special desserts for weddings, banquets, buffets, and other resort events.
- Maintain consistency in taste, texture, colour, presentation, and portion sizes.
- Develop new sweet dishes and seasonal dessert options under the guidance of the Executive Chef.
- Ensure timely preparation according to daily production requirements and event orders.

B. Section Management
- Manage the day-to-day operations of the Halwai section.
- Allocate duties and supervise Commis Chefs and kitchen assistants working in the section.
- Coordinate with the Sous Chef, Executive Chef, and other kitchen sections.
- Monitor daily production requirements and avoid overproduction and wastage.
- Ensure all food preparation follows standard recipes and established procedures.

C. Quality Control & Hygiene
- Maintain high standards of personal hygiene, food safety,



and kitchen cleanliness.
- Follow FIFO (First In, First Out) and proper food storage practices.
- Check the quality and freshness of ingredients before use.
- Ensure correct labelling, dating, storage temperatures, and shelf-life monitoring.
- Follow the resort's Food Safety Management System (FSMS) and applicable FSSAI guidelines.
- Prevent cross-contamination and ensure proper handling of dairy products, nuts, khoya, and other perishable ingredients.

D. Cost Control & Inventory
- Monitor the consumption of raw materials and control food costs.
- Maintain proper portion sizes and minimize food wastage.
- Check the availability of ingredients and coordinate with the Stores and Purchase departments.
- Maintain daily production records and report stock requirements to the Sous Chef.
- Ensure the proper utilization and storage of leftover ingredients in accordance with food safety procedures.

E. Teamwork & Training
- Train junior kitchen staff in traditional sweet preparation techniques and standard recipes.
- Maintain discipline, teamwork, and qualified conduct within the kitchen.
- Ensure all team members follow kitchen SOPs and safety procedures.
- Support the Executive Chef during special events, festivals, and high-volume operations.

1. Qualifications & Experience





- ITI / Diploma / Certificate in Culinary Arts or a related field is preferred.
- Minimum 3–5 years of experience in Indian sweets and Halwai production.
- Previous experience as a CDP Halwai Chef or in a similar position in a hotel, resort, or banquet kitchen is preferred.
- Strong knowledge of traditional Indian sweets, bulk production, and dessert presentation.
- Good understanding of food safety, hygiene, inventory control, and cost management.
- Ability to manage a team and work under pressure during peak business periods.

1. Required Skills

- Expertise in traditional Indian sweet preparation.
- Knowledge of ingredients, recipes, and production techniques.
- Leadership and team management.
- Time management and organizational skills.
- Food cost control and wastage management.
- Attention to detail and quality standards.
- Flexibility to work shifts, weekends, and holidays as per resort requirements.

1. Key Performance Indicators (KPIs)

- Consistent taste and quality of sweets and desserts.
- Timely completion of daily production and banquet orders.
- Food cost control and reduction in wastage.
- Compliance with hygiene and food safety standards.
- Effective inventory management.
- Team productivity and discipline.
- Guest satisfaction and positive feedback.

Note: The CDP Halwai Chef must ensure that all sweets and desserts are prepared according to the resort's quality standards, approved recipes, production schedules, and food safety requirements. Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Provident Fund

Work Location: In person

📌 Halwai Chef (Karjat)
🏢 The Forest Club Resort u0026
📍 Karjat