Sous Chef

Position Overview
The Halwai Section Sous Chef supports the Head Chef in managing the Indian sweets (mithai) and snacks section. This role requires expertise in traditional halwai techniques, innovation in presentation, and strong leadership to maintain quality and consistency.

Key Responsibilities
Production & Preparation
Prepare a wide range of Indian sweets & Snacks
Ensure authenticity in taste while experimenting with modern variations.
Maintain portion control and consistency in recipes.
Quality & Hygiene
Uphold food safety and hygiene standards.
Monitor freshness of ingredients and proper storage.
Conduct regular tasting and quality checks.
Team Management
Supervise junior cooks and kitchen assistants in the halwai section.
Train staff in traditional techniques and modern plating.
Coordinate with other sections to ensure smooth kitchen operations.
Inventory & Cost Control
Manage stock of raw materials like khoya, ghee, sugar, dry fruits, and spices.
Control wastage and optimize production costs.
Liaise with procurement for timely supply of ingredients.
Innovation & Presentation
Develop new mithai recipes and fusion desserts.

Skills & Qualifications
Strong knowledge of Indian sweets and halwai traditions.
Minimum 5–8 years of experience in a professional kitchen, preferably in the halwai section.
Ability to lead and train a team.
Creativity in recipe development and plating.
Good communication and organizational skills