Halwai

Company Description Delhi Wala is a restaurant company headquartered in Twickenham, United Kingdom, known for its focus on Indian cuisine and traditional flavors. The company is expanding its presence and is building a strong team to deliver consistent, high-quality food and service. Delhi Wala values authenticity, cleanliness, and hospitality, aiming to provide guests with a memorable dining experience. Team members are encouraged to take pride in their craft and contribute to a positive, respectful work environment. The organization offers opportunities to grow skills in professional kitchen operations and traditional Indian sweets and snacks preparation.
Role Description This is a full-time, on-site Halwai role based in Coimbatore. The Halwai will prepare traditional Indian sweets and desserts, as well as selected snacks, following established recipes and quality standards. Day-to-day tasks include measuring and mixing ingredients, handling frying and sugar syrup preparations, monitoring taste and consistency, and ensuring proper portioning and presentation. The role involves maintaining hygiene and safety standards, organizing the workstation, assisting with inventory of ingredients, and coordinating with kitchen staff to meet daily production and catering requirements. The Halwai is expected to follow food safety guidelines, support menu innovation when required, and collaborate with the team to ensure timely service.
Qualifications

• Strong experience in preparing traditional Indian sweets and snacks, including frying, syrup making, and use of dairy and dry ingredients.
• Knowledge of food safety, hygiene practices, and proper handling and storage of ingredients in a commercial kitchen.
• Ability to follow recipes accurately, maintain consistent taste and quality, and work efficiently during peak hours.
• Good communication and teamwork skills, with the ability to collaborate respectfully with chefs, servers, and other kitchen staff.
• Prior experience as a Halwai or in a pastry/sweets section of a restaurant or catering unit; formal culinary training is an advantage.
• Physical ability to stand for extended periods, handle kitchen equipment safely, and manage a fast-paced working environment.
• Willingness to work flexible schedules, including weekends and holidays, based on restaurant needs.