A Chocolatier in Kitchen (Back of House) is responsible for creating high-quality chocolate-based desserts, garnishes, and specialty confections that support the venue’s dessert program and overall guest experience. This role combines craftsmanship, precision, and creativity to produce visually striking items that meet the standards of a premium restaurant, club, or lounge. The Chocolatier works closely with the pastry and culinary teams to ensure consistency, presentation, and timely production of all chocolate components.
- Position in the organisation: The Chocolatier sits within the Back of House kitchen team and is typically part of the pastry or dessert section. In most operations, this role reports to the Executive Pastry Chef, Pastry Chef, or Executive Chef, depending on the structure of the kitchen.
- Key responsibilities:
- Prepare and finish chocolate desserts, bonbons, truffles, pralines, mousse, sauces, decorations, and plated garnishes.
- Temper, mould, dip, pipe, and sculpt chocolate with precision and consistency.
- Maintain proper storage, handling, and quality control for chocolate and related ingredients.
- Support dessert menu development by contributing creative ideas and seasonal chocolate offerings.
- Ensure all products are produced to recipe, portion, hygiene, and presentation standards.
- Coordinate with service and kitchen teams to deliver items on time during busy service periods.
- Monitor stock levels, reduce waste, and assist with ordering and inventory where required.
- Uphold strict food safety, sanitation, and allergen management practices.
- What success looks like:
A successful Chocolatier is highly detail-oriented, patient, and technically skilled, with a strong eye for presentation and texture. They thrive in a fast-paced, quality-driven environment and can balance creativity with consistency. The ideal person is organised, calm under pressure, and passionate about pastry craftsmanship, with the discipline to maintain high standards every day. Strong teamwork, communication, and time management are essential, along with the ability to adapt to changing menus, events, and service demands.