Chocolatier

Job Summary:

Key Responsibilities

• Conceptualize, produce, and present a wide variety of high-quality chocolate products.
• Develop customized chocolate-based offerings for events, VIP guests, seasonal menus, and special occasions.
• Collaborate with the pastry team to incorporate chocolate in plated desserts, cakes, and buffet items.
• Maintain quality control standards and consistency in production, taste, and presentation.
• Ensure hygienic practices, proper storage, and sanitation as per FSSAI and HACCP guidelines.
• Train junior pastry staff in chocolate tempering, molding, and decoration techniques.
• Stay updated on international trends in chocolate artistry and introduce new techniques or ingredients.
• Manage inventory of chocolate and related ingredients, ensuring cost-efficiency and minimal wastage.
  

Requirements

• Proven experience as a Chocolatier or in a similar role within a luxury hotel, resort, or standalone chocolatier boutique.
• Formal culinary or pastry arts education preferred.
• Strong knowledge of chocolate tempering, enrobing, molding, and decoration.
• Creative flair with the ability to innovate and experiment with flavors and textures.
• Attention to detail and commitment to excellence in presentation.
• Strong organizational and time management skills.
• Ability to work under pressure in a fast-paced environment.
  

Minimum Qualification

Minimum Job Experience

Reporting To

Travel