Executive Chocolate Chef – Chocolate Factory

Responsibilities

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  Lead and manage large-scale industrial chocolate production, including tempering, enrobing, moulding, cooling tunnels, dragée coating, and wrapping.

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  Supervise and develop a workforce of 100+ staff across production lines, operators, chocolatiers, and packaging teams.

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  Oversee production planning, scheduling, and raw material control (cocoa, butter, nuts, inclusions) to ensure efficiency and minimize waste.

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  Troubleshoot technical issues such as fat crystallization, viscosity control, bloom prevention, and machine calibration (cooling tunnels, moulding, enrobing).

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  Develop and launch innovative chocolate products, including pralines, dragées, seasonal collections, and long shelf-life lines, balancing artisanal quality with scalable production.

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  Drive operational excellence using OEE, Lean Manufacturing, and continuous improvement practices.

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  Ensure full compliance with GMP, HACCP, and ISO/FSSC 22000 standards, maintaining consistent quality, hygiene, and safety across all lines.

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  Train and mentor production teams, building technical skills and ensuring adherence to production standards.

Requirements

• Minimum 10 years of experience in large-scale chocolate or confectionery manufacturing.

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  Proven expertise in managing multiple chocolate production lines and related machinery.

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  Strong technical knowledge of tempering curves, viscosity control, bloom prevention, and chocolate crystallization.

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  Demonstrated leadership experience in managing and developing large production teams (100+ staff).

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  Track record of product innovation in chocolate with the ability to balance creativity and industrial scalability.

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  Solid background in production planning, scheduling, and raw material management.

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  Familiarity with Lean Manufacturing and OEE practices.

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  Strong understanding of GMP, HACCP, and ISO/FSSC 22000 food safety standards.

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  Fluent in English, both written and spoken.