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Need 2 Karigar (Sweet Makers) (Halwai) for newly opened sweets shop and restaurant based in Hamirpur. H.P.
Sweets Mistri (Halwai) – Job Description
Job Title: Sweets Mistri (Halwai)-Odisha/West Bengal Only
Location:Pattamundai,Kendrapara(Odisha)
Salary-Negotiable
You can call me on 9971586267 mail me at gpradhan@vyzeinc.com
Job Summary:
A Sweets Mistri (Halwai) is responsible for preparing high-quality Indian sweets and desserts while maintaining hygiene, consistency, and food safety standards. The role requires expertise in traditional sweet-making techniques and efficient kitchen operations.
Key Responsibilities
• Prepare a variety of Indian sweets such as rasgulla, gulab jamun, rasmalai, laddoo, barfi, peda, chamcham, jalebi, and other regional specialties.
• Measure, mix, cook, and finish sweets according to standardized recipes.
• Ensure consistent taste, texture, and presentation of all products.
• Monitor the quality of ingredients and finished products.
• Maintain cleanliness and hygiene in the sweets production area.
• Operate and maintain kitchen equipment safely.
• Manage daily production based on demand and inventory requirements.
• Minimize food waste and control raw material usage.
• Train and guide junior sweet makers and kitchen helpers.
• Follow food safety, sanitation, and company SOPs.
• Coordinate with the kitchen manager or production manager to ensure timely delivery of products.
Required Skills
• Strong knowledge of traditional Indian sweet preparation.
• Expertise in milk-based, flour-based, and sugar syrup-based sweets.
• Ability to work under pressure and meet production deadlines.
• Knowledge of food safety and hygiene practices.
• Good teamwork and communication skills.
• Attention to detail and quality control.
Qualifications
• Experience as a Halwai/Sweets Mistri in a sweet shop, restaurant, hotel, or food production unit.
• Formal culinary training is an advantage but not mandatory.
• Knowledge of operating commercial kitchen equipment is preferred.
Working Conditions
• Standing for long hours.
• Working in a hot kitchen environment.
• Flexible shifts, including weekends and festivals, as required.
Performance Indicators (KPIs)
• Consistent product quality.
• Daily production targets achieved.
• Minimal product wastage.
• Compliance with hygiene and food safety standards.
• Customer satisfaction with taste and quality
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