Chef de Partie Chocolatier - Anantara Grand Hotel Krasnapolsky Amsterdam at Minor International

Amsterdam, North Holland, Netherlands -

Full Time

Start Date

Immediate

Expiry Date

05 May, 26

Salary

0.0

Posted On

04 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Chocolate Tempering, Molding, Enrobing, Ganache Formulation, Decorative Techniques, Chocolate Showpieces, Artisan Chocolate Production, Flavor Experimentation, Hygiene Compliance, Safety Compliance, Creativity, Attention To Detail, Artistic Skills, Time-Management, Organizational Skills, English Communication

Industry

Hospitality

Description

Company Description Where your journey begins In the heart of Amsterdam, overlooking the Royal Palace and National Monument, Anantara Grand Hotel Krasnapolsky Amsterdam blends timeless elegance with modern flair. With 402 stylish rooms, over 2,000 m² of meeting space, and a serene Spa & Wellness center, our hotel is a destination in itself. Guests indulge in Michelin-starred dining at The White Room by Jacob Jan Boerma, sip signature cocktails at The Tailor, and enjoy the historic charm of Grand Café Krasnapolsky. The iconic Wintergarden — dating back to 1880 — hosts inspiring events and daily breakfast in a breathtaking setting. Job Description Your role in the journey As Chef de Partie Chocolatier, you will be responsible for creating exceptional, hand-crafted chocolate products that reflect the luxury standards of our 5-star hotel. Your responsibilities include: Producing high-quality artisan chocolates, pralines, truffles, bonbons, bars, and molded items. Developing seasonal, themed, and custom chocolate creations for events, VIP guests, and special occasions. Designing and constructing chocolate showpieces and display items for buffets and events. Experimenting with new flavors, textures, and techniques while maintaining brand standards. Ensuring hygiene and safety compliance across all stations. Qualifications What you’ll bring Diploma or certification in Pastry Arts, Chocolatier Training, or Culinary Arts. Minimum 2–3 years of experience as a chocolatier, preferably in a luxury hotel or fine-dining environment. Strong understanding of chocolate tempering, molding, enrobing, ganache formulation, and decorative techniques. Proven ability to create chocolate showpieces and custom designs. Excellent creativity, attention to detail, and artistic skills. Strong organizational and time-management abilities. Good communication skills in English; Dutch is a plus. Additional Information Do you bring creativity, precision, and passion to every chocolate creation? At Anantara Grand Hotel Krasnapolsky Amsterdam, we’re looking for a Chef de Partie Chocolatier who combines craftsmanship with innovation — creating exceptional chocolate experiences that delight every guest. Why you’ll love your journey with us At Anantara, we reward dedication with exceptional benefits: A competitive salary based on Horeca CLA scale 6 and your experience. An end-of-year bonus equal to at least 75% of a gross monthly salary. Global team member rates at 550 Minor Hotels worldwide. Friends & Family rates to treat your loved ones worldwide. 50% savings on F&B at 20 luxury hotels in Amsterdam. A complimentary experience stay to immerse yourself in the Anantara guest journey. Access to tailored learning programs and our University. Management development programs to support your growth. Health & lifestyle perks including collective insurance, gym memberships, bike plans and more. Ready to begin your journey? Send your CV and motivation letter to Nina Radak via [email protected]. Not sure which role suits you best, or simply curious to explore more opportunities? Reach out — we’d love to help you find your perfect fit. Company Location: Anantara Grand Hotel Krasnapolsky Amsterdam

Responsibilities

The Chef de Partie Chocolatier is responsible for creating exceptional, hand-crafted chocolate products, including pralines, truffles, and bars, reflecting the 5-star luxury standards of the hotel. This includes developing seasonal creations and designing chocolate showpieces for events while ensuring strict hygiene and safety compliance.