Rakesh Kumar

Indian Halwai Chef de Partie with over 20 years of experience in preparing traditional and regional Indian sweets across 5-star hotels and fine-dining restaurants. Expert in making a wide range of mithai including barfi, peda, gulab jamun, rasmalai, jalebi, halwa, and festive sweets with authentic flavor and consistent quality.

Skilled in large-scale sweet production, team supervision, and hygiene standards. Strong knowledge of ingredients, seasonal variations, and traditional preparation methods. Passionate about maintaining heritage recipes while also contributing to innovation in luxury hospitality environments.