Halwai

Samosa Party; Bengaluru; On-site; INR 300,000 - 420,000; Full time

Job summary

Samosa Party seeks a hands-on Halwai CDP to lead central kitchen production of Indian sweets and desserts. You will follow standardized recipes, manage batch sizes, ensure quality, hygiene and on-time dispatch across multiple outlets.

The ideal candidate has 4–7 years in Halwai production, with central kitchen or high-volume food operations experience, and the ability to train juniors while maintaining consistency and cost control.

Qualifications

• CDP – Halwai: 4–7 years of relevant experience in central kitchen, hotel, QSR, catering or large-volume food production.
• Experience in central kitchen, QSR, hotel, catering operation or multi-outlet food brand preferred.

Responsibilities

• Execute daily production as per the approved production plan and quantity requirements.
• Prepare Indian sweets, desserts, syrups, doughs, batters and other Halwai preparations as assigned.
• Maintain batch size, cooking temperature, cooking time and yield as per SOP.
• Follow standardized recipes, BOMs, batch sheets and production SOPs.
• Check raw materials before production and report quality issues.
• Lead and supervise DCDPs, commis and helpers in the Halwai section.

Skills

Halwai production

Bulk production

Standardized recipes

Cooking temperatures

Yield & portion control

Culinary skills

Production deadlines

Hygiene & food safety

Team supervision

Wastage & cost control

Job description

Position: Halwai (Preferred Male Candidates from North)

JOB DESCRIPTION

Halwai Chef CDP / DCDP

Department: Production – Halwai / Indian Sweets & Desserts

Location: Central Kitchen

Reporting To: Production Chef

Position Purpose

To manage and execute the daily production of Indian sweets, desserts, mithai, and related Halwai products at the central kitchen while maintaining consistent taste, texture, appearance, portion size, quality, hygiene, and production efficiency.

The chef will be responsible for following standardized recipes and SOPs, controlling batch production, minimizing wastage, and ensuring products are dispatched to outlets in the required quality and quantity.

Key Responsibilities

1. Production
   • Execute daily production as per the approved production plan and quantity requirements.
   • Prepare Indian sweets, desserts, syrups, doughs, batters and other Halwai preparations as assigned.
   • Handle products such as:
     • Gulab jamun
     • Kheer / Payasam
     • Gajar halwa
     • Besan / Moong dal halwa
     • Ladoo varieties
     • Barfi varieties
     • Mysore pak
     • Peda
     • Chum chum and other regional sweets
     • Indian dessert bases and fillings
   • Maintain correct batch size, cooking temperature, cooking time and yield as per SOP.
   • Ensure production is completed within the planned timeline.
2. SOP & Recipe Compliance
   • Follow standardized recipes, BOMs, batch sheets and production SOPs.
   • Ensure correct weighing and measurement of all ingredients.
   • Follow approved cooking parameters and processing methods.
   • Do not make recipe or ingredient changes without approval from the production/culinary team.
   • Maintain consistency between batches.
3. Quality Control
   • Check raw materials before production and report any quality issues.
   • Monitor colour, taste, texture, consistency, aroma and appearance of products.
   • Check product yield against the standard yield.
   • Ensure correct portion size and weight.
   • Identify batch deviations and immediately inform the reporting chef.
   • Ensure products meet the approved Central Kitchen quality standards before dispatch.
4. Batch & Production Control
   • Follow FIFO/FEFO principles.
   • Maintain proper batch identification and product labelling.
   • Record production quantities and wastage.
   • Monitor cooking losses and yield.
   • Ensure products are cooled, packed, stored and handled as per the prescribed process.
   • Maintain required chilled/frozen storage conditions wherever applicable.
5. Central Kitchen Operations
   • Coordinate with the production team to complete daily requirements for all outlets.
   • Work closely with QA teams.
   • Ensure products are ready according to dispatch schedules.
   • Support large-volume production during festivals, promotions and special events.
   • Assist in scaling recipes from trial quantities to commercial batch sizes.
6. Hygiene & Food Safety
   • Follow FSSAI, HACCP and central kitchen hygiene requirements.
   • Maintain personal hygiene, proper grooming, hairnet, gloves and PPE as required.
   • Ensure workstations, utensils and equipment are clean and sanitized.
   • Prevent cross-contamination during production.
   • Follow correct storage, handling and temperature-control procedures.
   • Report any food safety or hygiene deviation immediately.
7. Equipment Handling
   • Correctly operate Halwai and central kitchen equipment such as:
     • Planetary mixers
     • Dough mixers
     • Fryers
     • Rational/combi ovens
     • Induction systems
     • Blast chillers/freezers
     • Weighing scales
   • Ensure equipment is used safely and cleaned after production.
   • Report equipment breakdowns or abnormal operation immediately.
8. Wastage & Cost Control
   • Minimize ingredient and product wastage.
   • Follow standard portion and batch sizes.
   • Record production wastage accurately.
   • Rework products only when permitted by SOP and approved by the senior chef.
   • Maintain awareness of food cost and raw-material usage.
9. Team Handling
   • For CDP level:
     • Lead and supervise DCDPs, commis and helpers assigned to the Halwai section.
     • Allocate daily production tasks.
     • Monitor team productivity and discipline.
     • Train junior team members on recipes, SOPs, hygiene and equipment handling.
10. New Product Development Support
    • Support the Culinary/R&D team during trials of new sweets and desserts.
    • Assist in standardizing recipes for central kitchen production.
    • Provide feedback on scalability, yield, cooking time, shelf life and regeneration.
    • Support trials for chilled, frozen and outlet-regenerated desserts.

Daily Responsibilities

• Attend production briefing.
• Review production plan and outlet requirements.
• Check availability and quality of ingredients.
• Arrange mise en place.
• Execute production according to SOP.
• Check batch quality and yield.
• Record production and wastage.
• Ensure proper cooling/packing/storage.
• Complete cleaning and closing procedures.
• Handover pending production or quality issues to the next shift/senior chef.

Required Skills

• Strong knowledge of Indian sweets and Halwai production.
• Good understanding of bulk production.
• Ability to work with standardized recipes and batch sheets.
• Good knowledge of cooking temperatures and process control.
• Understanding of yield and portion control.
• Good knife and basic culinary skills.
• Ability to work under production deadlines.
• Good hygiene and food safety awareness.
• Ability to train and supervise junior staff.
• Basic understanding of wastage and food-cost control.

Experience

CDP – Halwai:

4–7 years of relevant experience, preferably including central kitchen, hotel, QSR, catering or large-volume food production.

Experience in a central kitchen, QSR, hotel, catering operation or multi-outlet food brand will be preferred.

Key Performance Indicators – KPI

• Production completion within planned time.
• Recipe and SOP compliance.
• Product consistency between batches.
• Production yield vs standard.
• Wastage percentage.
• Quality complaints from outlets.
• Batch rejection/rework.
• Hygiene and food-safety compliance.
• Productivity of the assigned team.
• Correct portion and weight control.
• Timely dispatch readiness.

Candidate Profile

The ideal candidate should be a hands‑on Halwai professional who can work in high‑volume production and understands that central kitchen production requires consistency, process discipline and scalability, not just individual cooking skills.