Head Chocolatier / Head of Chocolate (Central Kitchen, Cake & Chocolate Shops)

The Head Chocolatier is responsible for overseeing all chocolate production operations, including product development, quality control, team management, and innovation. The role ensures premium chocolate products are produced according to brand standards and operational requirements.

Key Responsibilities

• Lead all chocolate production activities.
• Develop and innovate chocolate products and collections.
• Ensure quality consistency and presentation standards.
• Supervise tempering, molding, filling, and finishing processes.
• Manage chocolate production schedules and workflow.
• Monitor ingredient quality, inventory, and wastage.
• Train and mentor chocolate production staff.
• Ensure hygiene and food safety compliance.
• Coordinate with sales and operations teams for seasonal launches.

Requirements

• Professional culinary/chocolate certification preferred.
• Minimum 5–8 years of experience in chocolate production within F&B/Hospitality.
• Strong knowledge of artisan and commercial chocolate techniques.
• Creative product development skills.
• Leadership and operational management experience.
• Knowledge of food safety and hygiene standards.

Work Location: In person