Verified Job
Cook / Chef
Jr. Sous Chef - Chocolate
Cook / Chef
#744179
Remote / WFH
SG Oasis
Job Description
Role & responsibilities The Junior Sous Chef (Chocolatier) assists the Pastry or Executive Chef in directing the chocolate and confectionery section.
Include producing high-quality bonbons and truffles, managing chocolate tempering and molding, training junior staff, and overseeing inventory and quality control to ensure flawless guest experiences.
• Chocolate Production: Execute intricate confectionery work including tempering, molding, enrobing, glazing, and sugar/chocolate showpiece creation.
• Kitchen Operations: Manage the daily mise en place, maintain optimal storage temperatures, and minimize kitchen wastage.
• Team Leadership: Mentor and train junior staff (e.g., Commis, Demi Chefs) in proper chocolate techniques and equipment handling.
• Menu Innovation: Collaborate with senior chefs to test new recipes, design seasonal menus, and create premium chocolate amenities for events.
• Safety & Compliance: Enforce rigorous food safety, hygiene, and HACCP standards across all workstations.
• Inventory & Cost Control: Monitor stock rotation using FIFO, track inventory, and assist in managing ingredient costs.
Preferred candidate profile
3 to 5 years of professional pastry/chocolate experience, typically with 1 to 2 years in a supervisory role (often in luxury hotels or fine dining).
Education: A diploma or degree in Culinary Arts, Pastry, or Bakery is preferred.
Technical Skills: Mastery of chocolate tempering, ganache emulsification, recipe scaling, and artistic presentation.
Regards,
Poonam Chiplunkar
SG OASIS
Email ID - poonamoasis@gmail.com
Contact Number- 9324945154
Include producing high-quality bonbons and truffles, managing chocolate tempering and molding, training junior staff, and overseeing inventory and quality control to ensure flawless guest experiences.
• Chocolate Production: Execute intricate confectionery work including tempering, molding, enrobing, glazing, and sugar/chocolate showpiece creation.
• Kitchen Operations: Manage the daily mise en place, maintain optimal storage temperatures, and minimize kitchen wastage.
• Team Leadership: Mentor and train junior staff (e.g., Commis, Demi Chefs) in proper chocolate techniques and equipment handling.
• Menu Innovation: Collaborate with senior chefs to test new recipes, design seasonal menus, and create premium chocolate amenities for events.
• Safety & Compliance: Enforce rigorous food safety, hygiene, and HACCP standards across all workstations.
• Inventory & Cost Control: Monitor stock rotation using FIFO, track inventory, and assist in managing ingredient costs.
Preferred candidate profile
3 to 5 years of professional pastry/chocolate experience, typically with 1 to 2 years in a supervisory role (often in luxury hotels or fine dining).
Education: A diploma or degree in Culinary Arts, Pastry, or Bakery is preferred.
Technical Skills: Mastery of chocolate tempering, ganache emulsification, recipe scaling, and artistic presentation.
Regards,
Poonam Chiplunkar
SG OASIS
Email ID - poonamoasis@gmail.com
Contact Number- 9324945154
