Junior Assistant Chef

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

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ABOUT THE ROLE

The Junior Assistant Chef supports the delivery of training programs at the Callebaut Chocolate Academy by assisting lead chefs and ensuring operational excellence throughout daily academy activities. The role contributes to the preparation of training sessions, ingredient and material coordination, production control, and overall academy efficiency.

KEY RESPONSIBILITIES

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• Provide hands‑on support to chefs during training courses and practical sessions.
  
• Prepare, organize, and manage ingredients, tools, and materials required for each course.
  
• Coordinate daily operational needs related to materials and ingredients across the Academy.
  
• Support inventory control and warehouse organization in line with internal procedures.
  
• Monitor and assist in pastry and chocolate production processes used during training.
  
• Ensure compliance with hygiene, safety, and quality standards within the Academy.
  
• Maintain a clean, organized, and professional training environment.
  

ABOUT YOU

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• Vocational Education and Training (VET) Diploma in Pastry or equivalent.
  
• Solid technical foundation in pastry (intermediate to advanced level). Additional certifications or training in pastry and chocolate‑making are advantageous.
  
• Previous experience in the premium or high‑end pastry sector with participation in professional pastry and chocolate training programs. Experience in renowned pastry shops or hospitality environments is highly valued.
  
• Spanish: Advanced and professional working proficiency required.
  
• English: Intermediate to advanced proficiency (spoken and written) advantageous.
  
• French: Professional working proficiency highly advantageous.
  
• Basic to intermediate computer literacy (MS Office or equivalent tools).
  
• Ability to work effectively in a team‑oriented and fast‑paced environment.
  
• Strong organizational and time‑management skills with demonstrated responsibility and reliability in operational tasks.
  
• Proactive attitude with high attention to detail.
  

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. xcskxlj #oneBC - Diverse People, Sustainable Growth.

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