Halwai Demi Chef de Partie (DCDP)

About Centre Point Hospitality

Centre Point Hospitality operates the prestigious Hotel Centre Point, a 5-star establishment in Nagpur, Maharashtra, inaugurated in November 1988. The hotel provides 136 luxury rooms, 14 banquet facilities, a multi-cuisine fine dining restaurant, a coffee shop, and an all-day buffet option complemented by 24/7 room service. Situated on Central Bazaar Road, Ramdaspeth, the hotel caters to both business and leisure clients aiming for premium hospitality. The group is expanding with upcoming projects in New Mumbai, Raipur, and Goa, offering extensive career growth prospects for hospitality professionals.

Role Overview

The Halwai Demi Chef de Partie (DCDP) is a full-time onsite position based at Hotel Centre Point, Nagpur. The candidate will be responsible for crafting traditional Indian sweets and desserts, ensuring that all items meet the hotel's high standards for taste, quality, and presentation. Daily duties involve managing the halwai mise en place, adhering to recipes and portion controls, contributing to menu enhancements, and collaborating closely with Pastry and Main Kitchen teams during buffets and banquet services.

Responsibilities

• Prepare and cook Indian sweets and desserts with consistent quality and presentation.
• Manage mise en place for the halwai section effectively for daily operations.
• Follow standardized recipes and maintain correct portion sizes.
• Support the creation and refinement of dessert menus for buffet and banquet services.
• Coordinate with Pastry and Main Kitchen teams to ensure smooth service delivery during peak hours and events.
• Ensure adherence to hygiene and food safety protocols in the kitchen environment.
• Monitor ingredient stock levels and assist in controlling food costs.
• Train and mentor junior kitchen staff on traditional and modern dessert preparation techniques.

Requirements

• Demonstrated expertise in making traditional Indian sweets and desserts.
• Experience in a professional kitchen, preferably within 4- or 5-star hotels or high-volume restaurants.
• Thorough understanding of kitchen hygiene and food safety standards.
• Skillful in recipe execution, portion control, and menu innovation.
• Excellent time management skills to handle multiple orders efficiently during busy periods.
• Team-oriented attitude with the ability to collaborate in a diverse kitchen team.
• Basic knowledge of inventory management and minimizing ingredient waste.
• Culinary education or professional training in bakery, confectionery, or Indian sweets is advantageous.
• Flexibility to work varied shifts, including weekends and holidays as per hotel requirements.

Additional Information

This role offers a promising career path within an expanding hospitality group with properties under development in multiple cities. Candidates should be ready to uphold the hotel’s reputation for quality and service while contributing to a dynamic culinary team.