Head Chocolatier

To lead the chocolate production operations by creating, developing, and overseeing the preparation of premium chocolate products while maintaining the highest standards of quality, creativity, and food safety.

Key Responsibilities:

• Develop new chocolate recipes, flavors, and seasonal collections in line with market trends.
• Supervise and guide chocolatiers, assistants, and wrapping staff in daily production.
• Oversee tempering, molding, enrobing, and decorating processes to ensure consistency.
• Manage inventory of raw materials (cocoa, couverture, fillings, packaging).
• Ensure all products meet company standards for taste, texture, appearance, and presentation.
• Implement food safety, hygiene, and HACCP standards throughout production.
• Train and mentor junior staff to enhance their technical and creative skills.
• Work with sales/marketing teams to design special collections, corporate gifts, and event displays.
• Control costs and minimize waste while optimizing production efficiency.
• Stay updated on industry innovations, techniques, and global chocolate trends.

Qualifications & Skills:

• Diploma/Degree in Culinary Arts, Pastry, or Chocolate Arts (preferred).
• Minimum 5–7 years’ experience in chocolate or pastry production, with at least 2–3 years in a supervisory/head role.
• Strong knowledge of chocolate tempering, molding, enrobing, and decoration techniques.
• Creative flair and passion for artisanal chocolate making.
• Strong leadership, training, and team management abilities.
• Good organizational and time-management skills.
• Understanding of food safety regulations and quality control.

Job Types: Full-time, Permanent