Chocolate & Pastry Chef

About the role

We are seeking an experienced Chocolate Chef / Chocolatier to join our chocolate manufacturing operation. The role focuses on product development, recipe creation, production standardisation and maintaining consistent product quality.

Key responsibilities

• Develop and produce a wide range of chocolate, confectionery and pastry products, including tempering, molding, enrobing, fillings, ganache, pralines, truffles, bars and decorations.
• Create new products based on market trends, customer requirements and seasonal occasions.
• Convert small‑scale kitchen recipes into efficient factory‑scale production processes and standardise them for commercial use.
• Establish product specifications, portion sizes and production methods while ensuring food safety, hygiene and quality standards.
• Work closely with production teams to maintain consistency, conduct product testing, and implement improvements.
• Support seasonal collection development and ensure products are commercially viable in terms of cost, yield and efficiency.

Required profile

• Minimum 7 years of professional experience as a Chocolate Chef / Chocolatier with strong pastry and confectionery background.
• Proven experience in large‑scale chocolate manufacturing, recipe development, product testing and standardisation.
• Solid understanding of food cost, yield, production efficiency and waste control.
• Ability to work in a fast‑paced manufacturing environment and collaborate with R&D and management teams.

Required skills

• Chocolate tempering, molding, enrobing and decoration techniques.
• Ganache, praline, truffle and chocolate bar production.
• Recipe development and scaling for commercial production.
• Food safety and hygiene compliance.