Demi Chef De Partie _Chocolatier

Demi Chef De Partie - Chocolatier

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By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

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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

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

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.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.