Chocolatier

Al Khozama Investment

PURPOSE OF DUTY:

The Chocolatier is responsible for crafting exceptional chocolates and bonbons, combining artistic skills with culinary expertise to create products that are both delicious and visually stunning. This role demands creativity, precision, and a deep understanding of chocolate from tempering to decorating.

JOB DUTIES AND RESPONSIBILITIES:

Production and Creativity:
Design and produce a variety of high-quality chocolates and bonbons, ensuring each piece meets the establishment s standards for taste and aesthetic appeal.
Experiment with flavors, textures, and designs to develop new chocolate products and seasonal offerings.
Maintain meticulous attention to detail in the crafting and finishing of each chocolate piece.

Quality Control:
Regularly inspect chocolates and bonbons for consistency in taste, texture, and appearance.
Ensure all products adhere to food safety and quality standards.
Stay updated with global trends in chocolate and continuously integrate new techniques and ideas into product lines.

Operational Efficiency:
Manage chocolate production timelines to meet business needs without compromising on quality.
Oversee the proper maintenance and operation of chocolate-making equipment.
Organize and maintain inventory of all necessary supplies, including chocolate, molds, decorations, and packaging materials.

Hygiene and Safety:
Ensure that the chocolate production area is clean and well-organized, adhering to all health and safety regulations.
Maintain high standards of personal and kitchen hygiene to prevent any contamination.

Collaboration and Communication:
Work closely with the Pastry Chef to align chocolate offerings with overall menu themes and special events.
Collaborate with marketing and sales teams to assist in promoting chocolate products.
Engage in professional networks to represent the establishment within the broader culinary community. To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management

General:
Ensure guest satisfaction by overseeing the timely production and presentation of pastry items.
Take a leadership role in driving continuous improvement in pastry operations and product quality.
Engage actively in the financial management of the pastry section, aiming to improve profitability.

Administration:
To permanently follow SOP s, manual and recipes
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

HR & Training:
Attend all training sessions related to Culinary & products Provide training and guidance to junior staff or apprentices in chocolate-making techniques.
Encourage a culture of learning and creativity within the pastry team.
Share knowledge about the latest trends and techniques in the chocolatier community.

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JOB ROLE SPECIFICATIONS:

Experience:

Minimum of 3-5 years of experience working as a Chocolatier or Pastry Chef specializing in chocolate within a luxury chocolatier brand, fine dining restaurant, or high-end patisserie.
Expertise in chocolate tempering, molding, enrobing, and decorative techniques.
Experience in creating artisan chocolate bonbons, truffles, pralines, and chocolate sculptures.
Experience in recipe development, flavor innovation, and crafting new chocolate products.
Previous experience in handling luxury clientele and high-profile events is an advantage.
Knowledge of chocolate sourcing, from bean-to-bar production to premium couverture chocolate selection.
Experience with cost control, portioning, and kitchen management.

Qualifications:

Culinary degree or diploma in Pastry Arts, Baking, or Chocolate Confectionery from a recognized institution.
Certification in Chocolate Artistry, Sugar Work, or Bean-to-Bar Chocolate Making is highly desirable.
Food Safety & Hygiene Certification (HACCP or equivalent) is required.
Additional training or courses in fine chocolate techniques, cocoa sourcing, and chocolate craftsmanship are a plus.