Prestige Chocolatier - Chef de Partie

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

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.