Junior Sous Chef – Chocolatier

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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 & Skills

• Minimum 3–5 years of pastry/chocolate experience, with at least 1–2 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.