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Private Jobs / Private Sector
Chocolate maker / Pastry Chef – Mysore, India – Naviluna Full Time
Description
Learn the art and science of bean-to-bar chocolate making
Involves both manual techniques and handling machinery
Cacao quality testing
Product quality testing
On the job palate training
Must study science of craft chocolate
Manual Preparation of inclusions and garnishes
Chocolate couverture production
Large batch chocolate tempering
Chocolate bar and bon-bon making
Cake, pastry and sourdough bread baking
Physically demanding – heavy weights
Mentally demanding
High pressure
Collaborative work, requires good communication and interpersonal skills
Good maths and basic chemistry required
8:30 AM – 8:30 PM | Wednesday to Monday | Subject to seasonality