Demi Chef De Partie _Chocolatier

The Demi Chef de Partie Chocolatier will be a key member of the pastry kitchen responsible for creating and presenting exceptional chocolate products and desserts that embody excellence and luxury. This role involves crafting high-quality chocolates pralines truffles sculptures and other chocolate-based treats ensuring top-notch taste texture and presentation. The Chocolatier will collaborate with pastry chefs and F&B teams to create signature chocolate offerings for the hotels restaurants banquets and retail outlets. Creativity precision and a passion for chocolate-making are essential for success in this role.

Key Responsibilities

1. Chocolate Production & Artisanal Creations

• Design and craft high-quality chocolates pralines truffles bonbons and molded chocolates using premium ingredients.
• Create chocolate-based desserts such as cakes mousses pastries and plated desserts.
• Develop unique chocolate sculptures and showpieces for hotel displays buffets and special events.
• Ensure perfect tempering of chocolate to achieve glossy crisp textures.
• Experiment with new flavors textures and techniques to enhance the chocolate menu.

2. Recipe Development & Innovation

• Design and develop new chocolate products seasonal specials and limited-edition collections.
• Collaborate with Pastry Chefs and Executive Chefs to create signature chocolate items for hotel menus.
• Research global chocolate trends and incorporate innovative ideas into the hotels chocolate offerings.

3. Quality Control & Standards

Maintain high-quality standards in all chocolate creations ensuring consistency in taste appearance and texture.

• Conduct regular tasting sessions to ensure flavor balance and excellence.
• Source and use the finest cocoa beans couverture chocolates and natural ingredients.
• Adhere to strict hygiene food safety and sanitation protocols in chocolate production.

4. Special Events & Guest Experience

• Design and execute custom chocolate displays amenities and edible gifts for VIP guests weddings and corporate events.
• Host chocolate-making demonstrations tasting sessions and masterclasses for hotel guests.
• Support the hotels retail and gifting program ensuring attractive packaging and presentation of chocolate products.

5. Inventory Management & Cost Control

• Manage ingredient inventory ensuring proper storage and minimal waste.
• Work with the procurement team to source the best chocolate and confectionery supplies.
• Control production costs while maintaining premium quality standards.
• Monitor equipment maintenance ensuring all chocolate-making tools are in optimal condition.

6. Team Collaboration & Training

• Train and mentor junior pastry chefs or chocolatiers in advanced chocolate techniques.
• Collaborate with banquet and event teams to create custom chocolate experiences for special occasions.
• Assist in plating and final presentation of chocolate desserts in the hotels restaurants and cafs

Qualifications :

Your experience and skills include:

• Experience: Minimum of 3 years of experience in a pastry kitchen with a proven track record in luxury  hotels or restaurants.
• Education: Culinary diploma or equivalent qualification in pastry arts is preferred.
• Skills: Strong technical skills in pastry preparation including an understanding of various techniques and plating styles. Creativity and attention to detail are essential.
• Personal Traits: Excellent organizational skills ability to work under pressure and a passion for delivering exceptional culinary experiences.
• Language: Proficiency in English is required.

Additional Information :

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
 

Remote Work :

No

Employment Type :

Full-time