Job Description

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

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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.
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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.
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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.
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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.
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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