Prepare and present a variety of Indian sweets and traditional desserts as per the standard recipes and quality guidelines of the hotel.
Assist the Chef de Partie in daily mise-en-place, production planning, and timely preparation of halwaii items.
Ensure hygiene, food safety, and cleanliness standards are maintained in the kitchen as per HACCP and hotel policies.
Monitor ingredient quality, stock levels, and proper storage of raw materials used for sweet preparations.
Support the team during buffets, banquets, and special events, ensuring consistency in taste, presentation, and portioning.