Junior Sous Chef – Chocolatier

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Junior Sous Chef – Chocolatier

role at

Raffles Hotels & Resorts .

Company Description #BeLimitless

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS

Job Description Key Responsibilities

Prepare and design chocolate products such as pralines, truffles, showpieces, and garnishes.

Assist in developing new recipes, seasonal menus, and presentation concepts.

Supervise and train junior staff in chocolate and pastry techniques.

Maintain hygiene, safety, and quality standards at all times.

Manage daily production schedules, inventory, and cost control.

Support the Pastry Sous Chef in smooth kitchen operations and menu execution.

Contribute to creating premium chocolate amenities and displays for guests and events.

Qualifications & Skills

Minimum 3–5 years of pastry / chocolate experience, with at least 1–2 years in a supervisory role.

Strong technical knowledge of chocolate tempering, molding, glazing, and sugar work.

Creative flair and passion for fine chocolate craftsmanship.

Excellent leadership, organization, and communication skills.

Good knowledge of food safety standards and kitchen operations.

Experience in luxury hotels, resorts, or fine dining establishments is an advantage.

Additional Information Seniority level : Mid-Senior level

Employment type : Full-time

Job function : Management and Manufacturing

Industries : Hospitality

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