Chef de Cuisine - Chocolatier

FAENA; Municipality of Al Shamal; On-site; SAR 120,000 - 150,000; Full time

Job summary

A luxury hotel brand is seeking a Chef de Cuisine – Chocolatier to lead chocolate and pastry operations, ensuring high-quality creations and adherence to luxury standards. Ideal candidates should have at least 5 years of culinary leadership experience in upscale environments and possess advanced expertise in chocolate work. This role emphasizes creativity, collaboration, and excellence, contributing to the hotel's pursuit of Forbes Five-Star recognition. An attractive opportunity awaits to influence culinary experiences in a prestigious setting.

Qualifications

• Minimum of 5 years’ experience in luxury hotels or fine-dining.
• Proven experience producing high-end chocolate creations.
• Ability to work in high-pressure environments.

Responsibilities

• Lead and oversee daily chocolatier and pastry kitchen operations.
• Develop and execute chocolate menus and luxury amenities.
• Ensure compliance with health, safety, and sanitation standards.
• Recruit and mentor a multicultural culinary team.

Skills

Advanced expertise in chocolate work

Strong understanding of international cuisines

Excellent leadership

Organizational skills

Communication skills

Education

Professional culinary or pastry certifications

Job description

Overview

We are hiring for a Chef de Cuisine – Chocolatier to lead the chocolate and pastry culinary operations at Faena The Red Sea, delivering exceptional quality, creativity, and consistency aligned with Faena’s artistic vision and luxury brand standards. This role blends senior kitchen leadership with advanced chocolate artistry, collaborating closely with the Executive Pastry Chef, Executive Chef, and Culinary Leadership Team to elevate guest experiences and support the hotel’s pursuit of Forbes Five-Star recognition.

Key Responsibilities

• Lead and oversee daily chocolatier and pastry kitchen operations, ensuring consistency, precision, and excellence across all chocolate creations.
• Develop and execute chocolate menus, luxury amenities, artistic garnishes, wedding and celebration cake decorations, and molecular gastronomy elements.
• Produce high-quality chocolate confections including bonbons, truffles, pralines, sculptures, and plated desserts that meet Faena brand standards.
• Demonstrate technical mastery in chocolate tempering, molding, ganache preparation, sugar work, and advanced finishing techniques.
• Design and create artistic chocolate pieces and visual centerpieces that reflect Faena’s visual and sensory identity.
• Ensure full compliance with health, safety, sanitation, and HACCP standards in line with local regulations and Faena policies.
• Lead pre-service briefings and collaborate closely with Front-of-House teams to ensure seamless service flow.
• Recruit, train, schedule, mentor, and inspire a multicultural culinary team aligned with Faena’s values and service philosophy.
• Conduct regular performance evaluations and create development plans to support skill growth and retention.
• Foster a culture of collaboration, accountability, creativity, and excellence across all shifts.
• Develop seasonal menus and bespoke offerings inspired by global influences and Faena’s artistic narrative.
• Collaborate with Executive Chef, Food & Beverage leadership, Marketing, Purchasing, and Cost Control teams to deliver signature experiences.
• Monitor food cost, labor productivity, inventory, and budget adherence to achieve departmental financial objectives.
• Review daily sales reports and adjust production schedules to optimize efficiency and minimize waste.
• Source premium ingredients in collaboration with Purchasing while maintaining cost effectiveness.
• Participate in tastings, media events, guest chef collaborations, and special activations to elevate the brand’s culinary profile.

Qualifications

• Advanced expertise in chocolate work, pastry arts, and modern culinary techniques.
• Minimum of 5 years’ progressive culinary leadership experience in luxury hotels or fine-dining establishments.
• Proven experience producing high-end chocolate creations with exceptional attention to detail.
• Strong understanding of international cuisines, seasonal ingredients, and contemporary culinary trends.
• Excellent leadership, organizational, and communication skills in high-pressure environments.
• Professional culinary or pastry certifications from reputable institutions preferred.