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 hotel’s 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 hotel’s 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 hotel’s 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 hotel’s restaurants and cafésQualifications
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.
