Chef de Partie - Chocolatier

Job Qualifications

• Diploma or professional qualification in Pastry, Chocolate Arts, Culinary Arts, or a related field is preferred.
• Minimum of 2 years of experience as a Chef de Partie – Chocolatier or 3–4 years of progressive experience as a Demi Chef de Partie or Chocolatier within a luxury hotel, fine-dining restaurant, premium pastry operation, or high-end chocolate boutique.
• Previous experience with an international luxury hotel brand is preferred.
• Strong knowledge and practical experience in chocolate tempering, moulding, enrobing, dipping, spraying, colouring, decoration, and finishing techniques.
• Proven ability to produce a wide range of chocolate products, including pralines, truffles, bonbons, chocolate bars, confectionery, garnishes, decorative pieces, and showpieces.
• Good knowledge of chocolate varieties, couverture chocolate, fillings, ganache, caramel, nuts, flavour combinations, and appropriate storage conditions.
• Strong artistic ability, creativity, precision, and attention to detail.
• Ability to develop innovative chocolate products in line with seasonal concepts, special occasions, guest preferences, and hotel standards.
• Comprehensive knowledge of food hygiene, allergen management, food safety, and occupational health and safety standards.
• Good knowledge of portion control, recipe standardization, cost awareness, stock rotation, and waste management.
• Ability to work effectively under pressure while maintaining consistent quality and presentation standards.
• Strong teamwork, communication, organizational, and time‑management skills.
• Basic computer skills and experience with recipe management or inventory systems are preferred.
• Fluency in English is required; additional language skills are an advantage.

• Manage the daily preparation and production of all chocolate and confectionery items in accordance with approved recipes, presentation standards, and production schedules.
• Prepare a wide range of high‑quality chocolate products, including pralines, truffles, bonbons, chocolate bars, confectionery, garnishes, decorative pieces, and seasonal creations.
• Perform chocolate tempering, moulding, enrobing, dipping, spraying, colouring, decoration, and finishing techniques to the highest standards.
• Produce chocolate decorations, artistic elements, centrepieces, and showpieces for restaurants, events, festive occasions, VIP amenities, and special hotel requirements.
• Ensure all chocolate products are consistent in taste, texture, appearance, quality, portion size, and presentation.
• Prepare and maintain the required mise‑en‑place and ensure all products are completed and delivered to the appropriate areas according to operational requirements.
• Follow approved recipes, production standards, portion specifications, and presentation guidelines at all times.
• Support the development and testing of new chocolate products, flavours, designs, and seasonal concepts in coordination with the Pastry Chef and Executive Chef.
• Contribute creative ideas to enhance chocolate offerings while maintaining the hotel's quality and brand standards.
• Monitor the quality and condition of chocolate, ingredients, fillings, garnishes, and finished products throughout production.
• Ensure chocolate products are stored under the appropriate temperature, humidity, labelling, and food safety conditions.
• Ensure proper handling and storage of couverture chocolate and other temperature‑sensitive ingredients.
• Monitor production quantities according to business levels to maintain freshness and minimise overproduction.
• Ensure all chocolate orders and special requests are completed accurately and within the required timelines.
• Support pastry and bakery operations when required and as directed by the Pastry Chef or Executive Chef.
• Work closely with Culinary, Food & Beverage, Banquet, and other relevant teams to ensure operational requirements are met.
• Maintain a clean, organised, safe, and efficient chocolate production area at all times.

• Maintain the highest standards of food quality, hygiene, sanitation, and workplace safety.
• Ensure all chocolate products comply with approved recipes, hotel…