Chocolatier / Chocolate Artisan

Responsibilities

• Produce artisan chocolates for hotel gift shop, amenity program, and event gifting
• Execute ganache, praline, truffle, and enrobed chocolate production
• Manage chocolate tempering — both manual and machine tempering for different applications
• Develop seasonal and themed chocolate collections — Christmas, Valentine's Day, Mexican holidays
• Produce chocolate showpieces for special events and hotel displays
• Design and produce chocolate amenity boxes for VIP arrivals

Requirements

• 3–5 years chocolate production experience
• Mastery of chocolate tempering — bloom-free finish is non-negotiable
• Ganache formulation knowledge — water activity, shelf life management
• Artistic presentation skills for gifting chocolates

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Hotel chocolate workshop. Luxury resort chocolate programs operate in temperature-controlled workshops — chocolate tempering requires 18–20°C ambient temperature, challenging in Cancún's tropical climate.

About the role

Luxury in miniature. A perfectly enrobed ganache truffle with a clean snap, smooth gloss, and complex interior — 2 centimeters of chocolate that took 45 minutes of precise work to produce. Luxury chocolates are the jewelry of food. You are the jeweler.