Overview
Maintain product quality and presentation consistently.
Manage inventory and minimize waste.
Collaborate on seasonal menus and special creations.
Follow health, safety, and hygiene standards (HACCP).
Requirements:
Proven experience as a Chocolatier and/or Pastry Chef (2 or more years).
Strong chocolate and pastry skills with creative flair.
Attention to detail, organization, and ability to work in a small team.
HACCP or food safety certification preferred.
Work Schedule:
Monday to Friday only (no weekends).
Work with award-winning chocolate in a small, cozy team.
Supportive and collaborative setting.
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