Key Responsibilities:
Prepare and create a wide range of chocolate products including bars, truffles, bonbons, and seasonal specialties
Temper chocolate to achieve perfect texture and shine
Design and execute chocolate decorations and packaging presentations
Maintain high standards of hygiene, quality, and safety in the kitchen
Collaborate with the culinary team to develop new chocolate recipes and seasonal collections
Manage inventory of raw materials and ingredients related to chocolate production
Train junior staff or apprentices as needed
Stay updated on industry trends and new chocolate techniques
Requirements
Minimum 5 years experience as a professional Chocolatier
Strong knowledge of chocolate tempering, molding, and decoration techniques
Excellent creativity and attention to detail
Ability to work in a fast-paced kitchen environment
Good organizational and time management skills
Food hygiene and safety certification (e.g., ServSafe, HACCP) preferred
Formal culinary education or pastry/chocolate-specific certification preferred (e.g., diploma from a culinary school, chocolate artisan certification)
Passion for chocolate and confectionery craftsmanship
Experience working with luxury or artisanal chocolate brands
Good command of English. Additional languages are a plus.
