In charge for all products of chocolate and confectionery such as ganache bonbons, moulded praline, bars with filling, nougat, candied, chocolate décor, chocolate showpiece in daily and holiday such as Easter, Halloween, Valentine, Christmas, New Year,..Preparing ingredients for all products of shop from scratch such as caramelised nuts, scone, candied fruit, nutted praline, jam, pate de fruit,...Cooking ice cream base and churning Test new recipe and costingProducing chocolate from bean (roasted, cracking, winnowing, grinding and conching)Help team to prepare pastry include ( whipping ganache, pastry decor, brownie, cookie, tart, mousse, tiramisu, opera, macaron,...)

In charge dessert for morning, lunch, night buffet (viennoiserie, mousse cake, shooters, muffin, butter cake, pancake, waffle, english muffin,...)Check BEO for prepare and make dessert for Cofffee break, event, wedding, VIP guest.Prepare and fill up pastries for alacarte menu and high-tea.Check quantity of product and ingredients to prepare and order.Following correct food cooling an storage proceduresCleaned and maintained kitchen equipment and ovenFill up chocolate decor creations for holidays, personal events