Executive Chocolate Chef

Position Overview

The Executive Chocolate Chef is responsible for creating and overseeing all chocolate-based items offered in the coffee shop, including confections, sauces, garnishes, desserts, and beverages. This role combines artistry with efficiency—crafting premium-quality chocolate treats that pair perfectly with the café’s coffee selections and reflect the brand’s personality and standards.

Key Responsibilities

Chocolate Production & Development

• Develop and produce a range of chocolate-based products, such as truffles, bonbons, bars, sauces, and spreads.
• Create signature chocolate desserts and garnishes to accompany coffee drinks and pastries.
• Experiment with new flavors, textures, and pairings to enhance the café menu.
• Maintain consistent quality, flavor balance, and presentation in all chocolate products.

Menu Collaboration

• Work with baristas and pastry staff to design innovative chocolate drinks (e.g., mochas, hot chocolate, cold brews with chocolate infusions).
• Collaborate on seasonal specials and promotional items for holidays or limited editions.
• Ensure chocolate offerings align with the café’s aesthetic, pricing strategy, and customer preferences.

Production Management

• Oversee daily chocolate preparation, from tempering to molding and finishing.
• Manage ingredient inventory and coordinate with suppliers for premium cocoa and couverture chocolate.
• Implement and maintain strict food safety and cleanliness standards (HACCP compliance).

Team Leadership & Training

• Train team members on basic chocolate handling, decoration, and beverage pairing techniques.
• Supervise production assistants, ensuring workflow efficiency and product consistency.
• Foster a creative, positive kitchen culture that encourages innovation and teamwork.

Presentation & Customer Experience

• Design visually appealing chocolate displays for the café counter or retail sales.
• Occasionally engage with customers during product tastings or special events.
• Support marketing initiatives by providing input on product photography and packaging concepts.

Qualifications

• Diploma or certification in Pastry Arts or Chocolate Arts (preferred).
• 3–5 years of professional chocolate-making experience; café or boutique dessert shop experience is an advantage.
• Strong knowledge of chocolate tempering, flavor infusion, and texture balance.
• Creativity in pairing chocolate with coffee and other café items.
• Excellent time management, hygiene, and organizational skills.

Preferred Attributes

• Passion for artisanal chocolate and specialty coffee culture.
• Experience with small-batch or bean-to-bar chocolate production.
• Understanding of sustainability and ethical sourcing in cocoa products.
• A collaborative and customer-focused mindset.

Benefits

• Opportunities for creative input in menu design and product development.
• Potential for growth as the café expands its dessert and retail offerings.

Job Type: Full-time