Junior Sous Chef – Chocolatier

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 :

Qualifications & Skills

• Minimum 35 years of pastry/chocolate experience with at least 12 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.

Remote Work :

No

Employment Type :

Full-time

Key Skills
Abinitio,Aerospace,Lighting,Litigation Paralegal,Client Services,IT Strategy
Experience: years
Vacancy: 1