Chef de Partie - Chocolatier

Chedi Hospitality; Doha; On-site; QAR 218,419 - 327,629; Full time

Job summary

Chedi Hospitality in Doha seeks an experienced Chocolatier to lead daily chocolate production and confectionery creation for a luxury hotel. You will temper, mould, enrobe, dip and decorate a wide range of chocolates, pralines and showpieces while maintaining the highest standards of quality and presentation.

Reporting to the Pastry Chef, you will train Demi Chefs, manage portions, stock, hygiene and safety, and collaborate with culinary teams to deliver outstanding guest experiences.

Qualifications

• Diploma or professional qualification in Pastry, Chocolate Arts, Culinary Arts or related field preferred.
• 2+ years as Chef de Partie – Chocolatier or 3–4 years as Demi Chef de Partie or Chocolatier in luxury settings.
• Experience with an international luxury hotel brand preferred.
• Strong knowledge of tempering, moulding, enrobing, dipping, spraying, colouring and finishing techniques.
• Ability to produce pralines, truffles, bonbons, bars, confectionery and showpieces.
• Good knowledge of chocolate varieties, fillings, ganache, caramel and storage conditions.
• Strong artistic ability, creativity, precision and attention to detail.
• Develop innovative chocolate products aligned with seasonal concepts and hotel standards.
• Excellent understanding of food hygiene, allergens, safety and HACCP standards.
• Knowledge of portion control, recipe standardisation, cost awareness, stock rotation and waste management.
• Ability to work under pressure maintaining quality and presentation.
• Strong teamwork, communication, organisation and time-management.
• Basic computer skills; familiarity with recipe management or inventory systems preferred.
• Fluency in English; additional languages advantageous.

Responsibilities

• Control daily chocolate and confectionery production following approved recipes and schedules.
• Produce high-quality chocolate products including pralines, truffles, bonbons, bars and decorations.
• Perform tempering, moulding, enrobing, dipping, spraying, colouring and finishing to the highest standards.
• Create chocolate decorations, centrepieces and showpieces for restaurants and events.
• Ensure consistent taste, texture, appearance, quality, portions and presentation.
• Maintain mise-en-place and deliver products to required areas per operations.
• Follow recipes and production standards at all times.
• Assist with development and testing of new chocolate products with Pastry and Executive Chefs.
• Contribute ideas to enhance chocolate offerings while upholding hotel brand standards.
• Monitor quality and condition of ingredients and finished products.
• Store products under correct temperature, humidity and labeling; manage FIFO.
• Manage stock levels of ingredients and ensure proper storage to extend shelf life.
• Support pastry and bakery operations when needed; coordinate with other teams.
• Maintain a clean, safe chocolate production area.

Skills

Chocolate tempering

Moulding

Enrobing

Dipping

Decoration

Creativity

Attention to detail

Teamwork

Fluent English

Recipe knowledge

Inventory awareness

Education

Diploma in Pastry/Chocolate Arts

Tools

Recipe management

Inventory systems

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

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 minimise 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, organised, safe, and efficient chocolate production area at all times.

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.

Cost Control & Inventory

• Support the effective control of food costs through accurate production planning, portion control, recipe compliance, and responsible use of ingredients.
• Minimise 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 minimise damage and breakage.

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.

Guest Service

• Support the delivery of exceptional guest experiences through consistently high‑quality, creative, and visually appealing chocolate products.
• Assist with customised chocolate creations for VIP guests, celebrations, special occasions, dietary requirements, and personalised 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.

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.