Chocolate Pastry Chef

Responsibilities

• Lead chocolate pastry program for Oaxacan café using local single-origin cacao
• Execute chocolate dessert menu — Oaxacan chocolate tart, mole negro chocolate mousse, tejate ice cream, chocolate and mezcal ganache
• Produce artisan chocolate confections for café retail
• Develop traditional and contemporary Oaxacan chocolate preparations — tejate (cold cacao drink), champurrado (hot thick chocolate), various regional preparations
• Source cacao from Oaxacan and Chiapas cooperatives
• Educate visiting food tourists on Oaxacan cacao culture

Requirements

• 3–5 years pastry experience with chocolate specialization and cacao culture interest
• Oaxacan chocolate preparation knowledge — traditional methods using metate, molinillo
• Creative chocolate dessert development
• Guest education communication skills

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Working with the finest cacao in Mexico in its region of production

Work environment

Oaxacan chocolate café — one of the most internationally recognized food concepts in the city. Oaxaca's chocolate culture attracts food tourists specifically and is covered extensively in international food media.

About the role

Chocolate in its motherland. Oaxacan cacao produces chocolate with flavor notes — berry, tobacco, fig, earth — that industrial chocolate cannot approach. Making pastry with this material is like painting with primary colors that simply don't exist anywhere else.