CDP - Halwai Cuisine

Company Description

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

We are seeking an experienced and passionate Chef de Partie - Halwai to lead our confectionery kitchen in Mysuru, India. In this role, you will oversee the preparation and production of traditional Indian sweets and confectionery items while maintaining the highest standards of quality and innovation. As a Chef de Partie, you will take ownership of your station, mentor junior culinary staff, and contribute to the culinary excellence that defines our establishment.

• Lead and oversee the preparation and production of various Indian sweets and confectionery items, ensuring consistency and quality across all products
• Develop, standardize, and refine recipes while maintaining traditional techniques and exploring innovative approaches to Halwai cuisine
• Train, mentor, and supervise junior kitchen staff, providing constructive feedback and fostering a collaborative learning environment
• Manage inventory, monitor ingredient stock levels, and implement efficient stock rotation practices to minimize waste
• Maintain meticulous attention to detail in plating, presentation, and garnishing of desserts and sweet items to enhance visual appeal
• Ensure strict adherence to food safety, hygiene standards, and kitchen sanitation protocols at all times
• Collaborate with the culinary team to coordinate timely preparation and delivery of sweets while meeting production deadlines
• Analyze and optimize kitchen operations to improve efficiency, reduce costs, and enhance workflow
• Conduct quality assurance checks to maintain consistency and uphold organizational standards
• Participate in menu planning and contribute creative ideas for seasonal and special confectionery offerings
• Organize and maintain a clean, safe, and well-organized workstation and kitchen area
• Support kitchen cleaning and maintenance tasks while promoting a culture of responsibility and excellence

• High school diploma or equivalent; culinary diploma or advanced certification in Indian confectionery preferred
• Minimum 3-5 years of hands-on experience in Indian sweet and confectionery preparation
• Advanced proficiency in traditional and modern Halwai techniques and methods
• Demonstrated expertise in recipe development, standardization, and quality control
• Strong knowledge of food safety, hygiene practices, and kitchen sanitation standards
• Proven leadership and mentoring abilities with experience training junior culinary staff
• Excellent organizational and time management skills with the ability to prioritize multiple tasks
• Strong attention to detail and unwavering commitment to quality and consistency
• Exceptional communication and interpersonal skills with the ability to collaborate effectively with diverse teams
• Problem-solving and decision-making capabilities in fast-paced kitchen environments
• Physical stamina to stand for extended periods and lift up to 50 pounds regularly
• Proficiency in inventory management and cost control practices
• Flexibility to work various shifts, including weekends and holidays as required
• Willingness to continuously learn, innovate, and grow within the culinary field
• Ability to work efficiently under pressure while maintaining composure and professionalism