Junior Sous Chef – Chocolatier

RAFFLES

REF85758X

Doha, Qatar

QUALIFICATION & EXPERIENCE:

• Minimum 3–5 years of pastry/chocolate experience, with at least 1–2 years in a supervisory role.
• Strong technical knowledge of chocolate tempering, molding, glazing, and sugar work.
• Creative flair and passion for fine chocolate craftsmanship.
• Excellent leadership, organization, and communication skills.
• Good knowledge of food safety standards and kitchen operations.
• Experience in luxury hotels, resorts, or fine dining establishments is an advantage.

ROLES AND RESPONSIBILITIES :

• Prepare and design chocolate products such as pralines, truffles, showpieces, and garnishes.
• Assist in developing new recipes, seasonal menus, and presentation concepts.
• Supervise and train junior staff in chocolate and pastry techniques.
• Maintain hygiene, safety, and quality standards at all times.
• Manage daily production schedules, inventory, and cost control.
• Support the Pastry Sous Chef in smooth kitchen operations and menu execution.
• Contribute to creating premium chocolate amenities and displays for guests and events.