Chocolatier

Develop innovative recipes that showcase exquisite flavors, while considering dietary preferences and seasonal availability of ingredients.•Solicit input from team members to ensure that recipe and menu development is done in a collaborative way, with the best possible output.•Providing input on recipe costings and design as needed.•Customer Satisfaction measured through feedback scores, guest reviews, and repeat business.•Recipes are properly costed and kept up to date with any changes, and portioning adheres to these costings.•Recipes are signed off by the General Manager before being implemented. Production Preparation•Preparing component items sufficiently in advance. These may include equipment, consumables or ingredients or semi-manufactured items such as caramels, nut pastes, etc., and various other chocolaterie items that may be prepared in advance.•There are no incidences where a pastry or chocolate recipe cannot be served because preparation has not been done properly.•Stored items are correctly labelled