Chef de Partie - Chocolatier

Chedi Hospitality; Doha; On-site; QAR 120,000 - 180,000; Full time

Job summary

Chedi Hospitality in Doha seeks a talented Chocolatier-Demi Chef de Partie to lead chocolate production in a luxury hotel setting. You will temper, mould, enrobe, and decorate pralines, truffles, bars, and showpieces while maintaining high standards of food safety and presentation.

You will collaborate with Pastry and Executive Chefs, train junior staff, and ensure FIFO and waste controls in a fast-paced kitchen.

Qualifications

• Diploma or professional qualification in Pastry, Chocolate Arts, Culinary Arts, or related field preferred.
• Minimum 2 years as Chef de Partie – Chocolatier or 3–4 years as Demi Chef de Partie or Chocolatier in luxury settings.
• Experience with international luxury hotel brands preferred.
• Strong knowledge of chocolate tempering, moulding, enrobing, dipping, spraying, colouring, decoration and finishing.

Responsibilities

• Manage daily chocolate and confectionery production per recipes and schedules.
• Produce pralines, truffles, bonbons, bars, decorations and showpieces to high standards.
• Perform tempering, tempering, enrobing, dipping and finishing techniques to the highest quality.
• Create chocolate decorations, centrepieces, and VIP/showpiece elements for events.
• Ensure consistency in taste, texture, appearance, and portion size.
• Maintain mise-en-place and coordinate with Pastry and Executive Chefs for new concepts.

Skills

English fluency

Teamwork & communication

Attention to detail

Creativity

Time management

Chocolate techniques

Education

Diploma in Pastry/Culinary Arts/Chocolate

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.