Company Description
Demi Chef De Partie - Chocolatier
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
What is in it for you?
- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs through our Academies and the opportunity to earn qualifications while you work
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
Job Description
The Demi Chef de Partie – Chocolatier will be a key member of the pastry kitchen, responsible for creating and presenting exceptional chocolate products and desserts that embody excellence and luxury. This role involves crafting high-quality chocolates, pralines, truffles, sculptures, and other chocolate-based treats, ensuring top-notch taste, texture, and presentation. The Chocolatier will collaborate with pastry chefs and F&B teams to create signature chocolate offerings for the hotel’s restaurants, banquets, and retail outlets. Creativity, precision, and a passion for chocolate-making are essential for success in this role.
Key Responsibilities
1. Chocolate Production & Artisanal Creations
- Design and craft high-quality chocolates, pralines, truffles, bonbons, and molded chocolates using premium ingredients.
- Create chocolate-based desserts such as cakes, mousses, pastries, and plated desserts.
- Develop unique chocolate sculptures and showpieces for hotel displays, buffets, and special events.
- Ensure perfect tempering of chocolate to achieve glossy, crisp textures.
- Experiment with new flavors, textures, and techniques to enhance the chocolate menu.
2. Recipe Development & Innovation
- Design and develop new chocolate products, seasonal specials, and limited-edition collections.
- Collaborate with Pastry Chefs and Executive Chefs to create signature chocolate items for hotel menus.
- Research global chocolate trends and incorporate innovative ideas into the hotel’s chocolate offerings.
3. Quality Control & Standards
Maintain high-quality standards in all chocolate creations, ensuring consistency in taste, appearance, and texture.
- Conduct regular tasting sessions to ensure flavor balance and excellence.
- Source and use the finest cocoa beans, couverture chocolates, and natural ingredients.
- Adhere to strict hygiene, food safety, and sanitation protocols in chocolate production.
4. Special Events & Guest Experience
- Design and execute custom chocolate displays, amenities, and edible gifts for VIP guests, weddings, and corporate events.
- Host chocolate-making demonstrations, tasting sessions, and masterclasses for hotel guests.
- Support the hotel’s retail and gifting program, ensuring attractive packaging and presentation of chocolate products.
5. Inventory Management & Cost Control
- Manage ingredient inventory, ensuring proper storage and minimal waste.
- Work with the procurement team to source the best chocolate and confectionery supplies.
- Control production costs while maintaining premium quality standards.
- Monitor equipment maintenance, ensuring all chocolate-making tools are in optimal condition.
6. Team Collaboration & Training
- Train and mentor junior pastry chefs or chocolatiers in advanced chocolate techniques.
- Collaborate with banquet and event teams to create custom chocolate experiences for special occasions.
- Assist in plating and final presentation of chocolate desserts in the hotel’s restaurants and cafés
Qualifications
Your experience and skills include:
- Experience: Minimum of 3 years of experience in a pastry kitchen, with a proven track record in luxury hotels or restaurants.
- Education: Culinary diploma or equivalent qualification in pastry arts is preferred.
- Skills: Strong technical skills in pastry preparation, including an understanding of various techniques and plating styles. Creativity and attention to detail are essential.
- Personal Traits: Excellent organizational skills, ability to work under pressure, and a passion for delivering exceptional culinary experiences.
- Language: Proficiency in English is required.
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.