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 current 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 - [email protected]

Contact Number- (phone hidden)

📌 Jr. Sous Chef - Chocolate (Mumbai)
🏢 SG Oasis
📍 Mumbai