Job Description

Demi Chef de Partie - Chocolate ProductionJob Overview

The Demi Chef de Partie for Chocolate Production is responsible for assisting in the preparation, production, and finishing of high-quality chocolate products and confections. This role supports the Chef de Partie in daily operations, ensures adherence to recipes and quality standards, and maintains a clean, organized, and efficient production environment.

Key Responsibilities

Chocolate Production & Preparation

Assist in tempering, molding, and enrobing chocolate products Prepare ganaches, pralines, truffles, and other chocolate confections Execute recipes accurately following standardized procedures and measurements Assist in decorating and finishing chocolate products to specification Monitor chocolate consistency, temperature, and quality throughout production Operate chocolate production equipment including tempering machines, enrobers, and molds

Quality Control

Ensure all products meet established quality standards and specifications Conduct visual inspections of finished products for defects Monitor proper texture, appearance, and taste of chocolate items Report any quality issues or inconsistencies to the Chef de Partie Maintain consistent product weight, size, and presentation

Kitchen Operations

Prepare mise en place for daily chocolate production Assist in inventory management and stock rotation (FIFO method) Requisition ingredients and supplies as needed Support other sections of the pastry/chocolate kitchen when required Help train and guide commis chefs and kitchen assistants

Food Safety & Hygiene

Maintain strict hygiene and sanitation standards in all work areas Follow HACCP guidelines and food safety regulations Properly store ingredients at correct temperatures Clean and sanitize equipment, tools, and work surfaces regularly Ensure proper labeling and dating of all products Wear appropriate protective clothing and maintain personal hygiene

Production Planning

Assist in daily production planning and scheduling Help manage production timelines to meet orders and deadlines Communicate effectively with team members about production needs Maintain organized workstations for efficient workflow

Equipment Maintenance

Perform routine cleaning and maintenance of chocolate production equipment Report any equipment malfunctions or maintenance needs Ensure proper calibration of tempering machines and thermometers Handle all equipment safely and according to operating procedures
Required Qualifications

Education & Experience

Culinary arts diploma or certificate from a recognized institution 2-3 years of experience in pastry or chocolate production Previous experience in a hotel, fine dining restaurant, or chocolate production facility Knowledge of chocolate tempering techniques and confectionery methods

Technical Skills

Strong understanding of chocolate tempering and crystallization Proficiency in various chocolate working techniques (molding, enrobing, piping) Knowledge of ingredient functionality and recipe scaling Ability to work with ganaches, caramels, and various fillings Familiarity with chocolate production equipment and tools Understanding of food costing and portion control

Personal Competencies

Excellent attention to detail and precision Strong organizational and time management skills Ability to work under pressure in a fast-paced environment Team player with good communication skills Creative mindset with artistic abilities Physical stamina to stand for extended periods Flexibility to work early mornings, evenings, weekends, and holidays

Preferred Qualifications

Specialized training or certification in chocolate making or confectionery Experience with artisan or luxury chocolate brands Knowledge of different chocolate varieties and origins Artistic skills in chocolate decoration and design Multilingual abilities
Working Conditions

Fast-paced kitchen environment with temperature variations Standing for extended periods (8-12 hours) Working in cold storage areas and near hot equipment Repetitive hand movements and fine motor skills required Exposure to allergens (nuts, dairy, etc.) May require lifting up to 50 lbs Early morning starts or late finishes depending on production schedule
Physical Requirements

Ability to stand and walk for entire shifts Manual dexterity for detailed chocolate work Tolerance for working in varying temperatures Ability to lift, carry, push, and pull moderate weights Good vision for quality control and detailed work
Compensation & Benefits

Competitive salary based on experience Health and medical insurance Training and professional development opportunities Career advancement potential within the organization
Job Type: Full-time