Head Chocolatier

Head Chocolatier

Department: Production

Reports To: Managing Director / General Manager

Employment Type: Full-time

Position Overview

The Head Chocolatier will lead and oversee the entire chocolate production operations — from recipe development to product fulfilment. This role is responsible for managing a team of chocolatiers and production staff, ensuring the highest standards of quality, consistency, and efficiency. The Head Chocolatier will also drive innovation through new product development (R&D) to strengthen the company's product portfolio and brand identity.

Key Responsibilities
1. Production Management

• Lead, train, and supervise the production team to ensure smooth daily operations.
• Oversee the full chocolate production process — tempering, moulding, enrobing, decorating, and packaging.
• Ensure all customer and wholesale orders are produced accurately, on time, and meet quality standards.
• Implement and monitor production schedules to maximise efficiency and reduce waste.
• Maintain production records, inventory, and raw material usage.

2. Quality & Standards

• Enforce strict food safety, hygiene, and quality control standards in compliance with local regulations (e.g., SFA).
• Regularly evaluate raw materials and finished products to maintain consistency and excellence.
• Establish and document SOPs for production, cleaning, and equipment maintenance.

3. Product Development (R&D)

• Create, test, and refine new chocolate recipes, pralines, bonbons, and seasonal or custom products.
• Stay updated on global chocolate and confectionery trends to inspire innovation.
• Collaborate with marketing and sales teams to launch new collections and limited editions.

4. Team Leadership & Training

• Coach and develop junior chocolatiers and production staff in skills, technique, and efficiency.
• Foster a positive and disciplined work culture within the production team.
• Lead by example in craftsmanship, attention to detail, and creativity.

5. Operations & Administration

• Manage stock levels.
• Oversee equipment maintenance and ensure optimal production workflow.
• Work with management on cost control, pricing, and productivity targets.

Qualifications & Requirements

• Diploma or degree in Pastry Arts, Chocolate & Confectionery, Culinary Arts, or related field.
• Minimum 2 years of hands-on chocolate production experience , with at least 2 years in a supervisory or lead role .
• Strong knowledge of chocolate tempering, moulding, and ganache preparation.
• Experience in R&D and product innovation is highly preferred.
• Strong organisational, leadership, and communication skills.
• Detail-oriented, quality-driven, and passionate about chocolate craftsmanship.

Key Attributes

• Creative and innovative mindset.
• High standards of quality and precision.
• Strong sense of responsibility and ownership.
• Ability to manage deadlines and handle production pressures.
• Team-oriented with a hands-on approach.

Compensation & Benefits

• Competitive salary (based on experience)
• Performance bonuses
• Staff discounts and product perks
• Career growth and development opportunities

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