Demi Chef De Partie _Chocolatier
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Job Description
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
Employment Type
Full-time
