Halwai DCDP

Company Description Centre Point Hospitality operates Hotel Centre Point, a well-established 5-star property in Nagpur, Maharashtra, founded in November 1988. The hotel features 136 luxurious rooms, 14 banquet halls, a multi-cuisine fine dining restaurant, a coffee shop, and an all-day bespoke buffet area, supported by round-the-clock room service. Located on Central Bazaar Road in Ramdaspeth, the property serves business and leisure guests seeking high-quality hospitality and service. The group is expanding with upcoming hotels in New Mumbai, Raipur, and Goa, offering long-term growth and career opportunities for hospitality professionals.
Role Description The Halwai DCDP (Demi Chef de Partie) is a full-time, on-site role based at Hotel Centre Point in Nagpur. This position is responsible for preparing, cooking, and finishing Indian sweets and desserts, ensuring consistent quality, taste, and presentation in line with hotel standards. Daily tasks include managing mise en place for the halwai section, following recipes and portion controls, supporting menu development, and coordinating with the Pastry and Main Kitchen teams during buffet and banquet operations. The role involves maintaining hygiene and food safety, monitoring stock levels of ingredients, assisting with cost control, and training junior team members in traditional and contemporary dessert preparations. The Halwai DCDP works closely with the Chef and kitchen leadership to deliver high guest satisfaction and seamless service during peak hours and events.
Qualifications

• Strong expertise in traditional Indian sweets and desserts, including preparation, cooking techniques, and presentation.
• Experience working in a professional hotel kitchen or high-volume restaurant environment, preferably in a 4- or 5-star property.
• Solid understanding of food safety, hygiene standards, and proper kitchen sanitation practices.
• Ability to follow standard recipes, maintain portion control, and contribute to menu innovation for buffets and banquets.
• Good time management skills, with the ability to handle multiple orders and maintain quality during peak service periods.
• Capacity to work collaboratively within a multicultural kitchen team and support training of junior staff.
• Basic inventory and stock management skills, including monitoring ingredient levels and minimizing wastage.
• Relevant culinary qualification or professional training in bakery/confectionery/Indian sweets is preferred.
• Willingness to work flexible hours, including weekends and holidays, as required by hotel operations.