A Demi Chef Chocolatier is a professional who creates, prepares, decorates, and presents chocolate products, including pralines, truffles, chocolate bars, and other chocolate-based desserts.
Key Responsibilities
- Prepare and produce handmade chocolates, pralines, truffles, and ganache.
- Temper chocolate and maintain proper chocolate-working techniques.
- Create and decorate chocolate products with high attention to detail.
- Develop new chocolate flavors, fillings, and product designs.
- Maintain product quality, consistency, and presentation standards.
- Follow food safety, hygiene, and sanitation regulations.
- Monitor ingredient inventory and minimize waste.
- Maintain cleanliness and organization of the production area.
- Support seasonal collections and customized chocolate orders.
Requirements
- Previous experience in chocolate production or pastry is preferred.
- Knowledge of chocolate tempering and molding techniques.
- Creativity and attention to detail.
- Good time management and organizational skills.
- Ability to work independently and within a team.
- Knowledge of food safety and hygiene standards.
