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Mandarin Hotel Bodrum - Görsel-1

Mandarin Oriental Bodrum - Chef De Partie Chocolatier

Job Definition

Work closely with his department head on determining the quantity of food purchased and prepared for daily business with a view to exercise the maximum control on wastage and achieve optimum profitability.
Organizing and prioritizing daily production schedules
To ensure that the entire product has been delivered and to inform his/her supervisor of any short delivery and also to check if any products are not the standard of quality required.
Coach and inform other staff on any new menu, new method, special events and follow up on any problems or situation that needs improvement.
Creating world-class chocolate products
Ensuring equipment is maintained and properly serviced
Ensuring a clean, efficient, well designed and well maintained production area


Previous work experience as a Chocolatier with minimum five years’ experience in chocolate or pastry production role and a chocolatier certification.
Exceptional skill with chocolate including moulded pieces, truffles, desserts and showpieces.
Successful incumbent must have good basic food knowledge of English and ideally has worked and lived in Turkey and is familiar with local laws and market.

Additionally, should demonstrate:

Creativity, imagination and artistic ability

Strong communication skills

Solid organization skills and attention to detail

Knowledge of fine food and consumer trends and sector competition