CDP

Assisting the Head Chef in the chocolate unit Key Responsibilities: Product Development: Conceptualizing, creating, and testing new chocolate products and seasonal collections. Production Oversight: Supervising daily chocolate production, including tempering, molding, enrobing, filling, and finishing techniques. Quality Control: Ensuring consistency, quality, and hygiene standards in chocolate production. Staff Management: Supervising, training, and managing kitchen staff, potentially including sous chefs and other chocolate specialists. Inventory and Ordering: Managing inventory, ordering supplies, and maintaining vendor relationships. Safety and Sanitation: Ensuring adherence to food safety and sanitation regulations. Equipment Maintenance: Maintaining and ensuring the proper function of kitchen equipment.

Qualifications Culinary degree or equivalent certification with specialization in pastry or chocolate arts. Proven experience as a chocolatier or pastry chef specializing in chocolate. In-depth knowledge of chocolate types, tempering techniques, and unique recipes. Creative and artistic ability to craft visually appealing chocolate products. Excellent time management and organizational skills. Strong attention to detail. Ability to work collaboratively as part of a team.

Skills Chocolate Tempering Recipe Development Quality Control Creative Thinking Food Safety Time Management Collaboration

Job Type: Full-time

Pay: ₹15,000.00 - ₹35,000.00 per month

Work Location: In person