Creative Chocolate Artisan: Assistant Chef

KUWAIT JOBS HERE; Kuwait City; On-site; KWD 6,700 - 11,000; Full time

Job summary

Kuwait Jobs is seeking an Assistant Chocolate Chef in Kuwait City. The role focuses on chocolate production, confectionery, and artistic finishing, with hands-on duties in tempering, moulding, bonbons, ganache, and decorative work.

The ideal candidate has at least 2 years of professional experience in chocolate making, strong hygiene knowledge, and the ability to work both independently and as part of a team in a fast-paced Pastry/Chocolate Production environment.

Qualifications

• Minimum 2 years of professional experience in chocolate making or confectionery.
• Knowledge of tempering techniques.
• Experience in moulding and bonbon production.
• Understanding of ganache preparation and flavour combinations.
• Knowledge of shell casting and enrobing techniques.
• Artistic skills in chocolate decoration and finishing.
• Knowledge of food safety and hygiene standards.
• Ability to work independently and in a team.

Responsibilities

• Prepare handcrafted chocolate bonbons and confectionery products.
• Perform chocolate shell casting and moulding.
• Prepare different types of ganaches and fillings.
• Handle chocolate tempering and enrobing processes.
• Create attractive and artistic chocolate decorations.
• Maintain product quality, consistency, and presentation.
• Ensure proper storage, cleanliness, and hygiene in the production area.
• Support daily chocolate production requirements.

Skills

Chocolate tempering

Moulding

Bonbon production

Ganache preparation

Shell casting

Enrobing

Chocolate decoration

Food safety

Teamwork

Independence

Job description

Kuwait Jobs is seeking an Assistant Chocolate Chef in Kuwait City. The role focuses on chocolate production, confectionery, and artistic finishing, with hands-on duties in tempering, moulding, bonbons, ganache, and decorative work.

The ideal candidate has at least 2 years of professional experience in chocolate making, strong hygiene knowledge, and the ability to work both independently and as part of a team in a fast-paced Pastry/Chocolate Production environment.