ITC Hotels
Website:
itchotels.com
Job details:
Company Description ITC Hotels Limited, established in 1975, is one of India’s leading hospitality groups with over 150 hotels across more than 90 destinations. The group combines India’s tradition of warm hospitality with globally benchmarked services and operational excellence. Its portfolio spans seven distinct brands, from luxury offerings like ITC Hotels and Mementos to premium options such as Epiq Collection and Welcomhotel, as well as boutique, midscale, and heritage leisure properties. Each hotel is designed to reflect the culture and character of its location, providing guests and team members with a rich, diverse environment. ITC Hotels offers hospitality professionals opportunities to grow across various segments while contributing to high standards of culinary and guest service.
Role Description The Jr Sous Chef – Chocolatier is a full-time, on-site role based in New Delhi. This role is responsible for producing high-quality chocolate and confectionery items, including pralines, truffles, bonbons, and plated desserts, in line with brand standards and guest expectations. The Jr Sous Chef – Chocolatier supports menu development, tests new recipes, and ensures consistency in taste, texture, and presentation. Daily tasks include supervising mise en place for the chocolate section, monitoring tempering and moulding processes, managing inventory for chocolate, fillings, and garnishes, and coordinating with pastry and bakery teams for buffet and à la carte offerings. The role also involves maintaining hygiene and safety standards, training junior team members, and collaborating with the Executive Chef and Sous Chef to deliver innovative chocolate experiences for events, celebrations, and special promotions.
Qualifications
- Candidates should possess strong pastry and chocolate-making skills, including tempering, moulding, enrobing, and decorative techniques.
- Candidates should possess expertise in recipe development, dessert and confectionery menu planning, and plating and presentation skills.
- Candidates should possess knowledge of food safety, HACCP practices, kitchen hygiene, and proper storage and handling of chocolate and ingredients.
- Candidates should possess skills in kitchen operations such as workflow organization, inventory control, and basic cost awareness for ingredients.
- Candidates should possess teamwork, communication, and time management skills to work effectively in a high-volume, guest-focused environment.
- Diploma or degree in Culinary Arts, Pastry, or Bakery from a recognized institute is preferred; prior experience as a Commis or Demi Chef in pastry or chocolaterie is an advantage.
- Ability to work flexible schedules, including weekends and holidays, and a commitment to quality, creativity, and continuous learning in the culinary field.
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