Chef de Partie - Chocolatier
Doha, Qatar
Full timeOn-site
Job description
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.
Key Areas of Responsibility
1. Operational
- 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 minimize 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, organized, safe, and efficient chocolate production area at all times.
2. Quality, Hygiene & Food Safety
- Maintain the highest standards of food quality, hygiene, sanitation, and workplace safety.
- Ensure all chocolate products comply with approved recipes, hotel standards, and food safety requirements.
- Follow all food safety procedures related to receiving, preparation, storage, temperature control, labelling, shelf life, and stock rotation.
- Apply the First-In, First-Out (FIFO) method and ensure all products are correctly labelled and dated.
- Maintain awareness of allergens and prevent cross-contamination during the preparation, production, storage, and presentation of chocolate products.
- Ensure work surfaces, moulds, utensils, machines, equipment, and storage areas are cleaned and sanitized according to established procedures.
- Conduct regular quality checks and report any product, ingredient, equipment, hygiene, or safety concerns to the Pastry Chef.
- Ensure compliance with all hotel, company, and local food hygiene, health, safety, fire, and security requirements.
3. Cost Control & Inventory
- Support the effective control of food costs through accurate production planning, portion control, recipe compliance, and responsible use of ingredients.
- Minimize food waste, spoilage, overproduction, and unnecessary use of ingredients.
- Monitor stock levels of chocolate, confectionery ingredients, decorative materials, packaging, and operational supplies.
- Assist with requisitions and ensure adequate stock levels are maintained according to operational requirements.
- Ensure ingredients and finished products are stored correctly to preserve quality and extend shelf life.
- Participate in regular stock counts and inventory activities as required.
- Report shortages, damaged products, quality concerns, and supply requirements to the Pastry Chef in a timely manner.
- Handle all equipment, tools, moulds, and supplies carefully to minimize damage and breakage.
4. Teamwork & Development
- Work closely with the Pastry Chef and other Culinary Chedians to ensure smooth and efficient operations.
- Supervise and guide Demi Chefs de Partie, Commis Chefs, trainees, and interns assigned to the chocolate section.
- Provide hands-on training and coaching on chocolate techniques, recipes, hygiene standards, production methods, and presentation requirements.
- Assign daily tasks when required and monitor their completion according to established quality and timing standards.
- Share knowledge and encourage creativity, teamwork, continuous learning, and professional development.
- Support the onboarding and training of new Chedians assigned to the section.
- Maintain positive and professional working relationships with colleagues and other departments.
- Support the reinforcement of GHM’s values and contribute positively to the hotel’s working culture.
5. Guest Service
- Support the delivery of exceptional guest experiences through consistently high-quality, creative, and visually appealing chocolate products.
- Assist with customized chocolate creations for VIP guests, celebrations, special occasions, dietary requirements, and personalized requests.
- Respond professionally and promptly to operational requests and guest-related requirements.
- Support live chocolate demonstrations, special events, guest interactions, and promotional activities when required.
- Maintain positive and professional interactions with guests and colleagues at all times.
6. Other Duties
- Attend and contribute to departmental briefings, meetings, training sessions, and hotel activities as required.
- Maintain high standards of personal hygiene, grooming, and professional appearance at all times.
- Use kitchen equipment, chocolate machinery, tools, and hotel resources responsibly and report any malfunction or maintenance requirements promptly.
- Remain updated on current chocolate techniques, international trends, flavour combinations, artistic designs, and industry developments.
- Adapt to changes in operational requirements and support other areas of the Culinary Department when required.
- Comply with the Employee Handbook, hotel policies, departmental procedures, and GHM standards.
- Carry out any other reasonable duties and responsibilities assigned by the Pastry Chef, Executive Pastry Chef, Executive Chef, or Hotel Management.