Chef - Chocolate Making

Experience: 3 to 8 Years

Role Overview

The Chocolate Chef will oversee end-to-end chocolate production, ensuring smooth operations of machinery and maintaining product quality. The role requires expertise in artisan chocolate creation, production workflow management, equipment handling, and adherence to quality and safety standards.

Core Responsibilities

Chocolate Production

• Execute tempering (manual & machine-based), moulding, shelling, enrobing, and panning processes.
• Prepare ganaches, pralines, truffles, bars, bonbons, and flavoured fillings.
• Maintain consistency in taste, texture, appearance, and finishing.

Machinery Handling

• Operate, calibrate, and maintain chocolate equipment such as:
• Continuous tempering machines
• Melangers, grinders, cocoa grinders
• Enrobers, depositors, cooling tunnels
• Molds, vibrators, and auxiliary tools
• Troubleshoot mechanical issues and coordinate technical support when required.

Production Management

• Plan and execute daily/weekly production schedules based on orders.
• Manage raw materials, chocolate couverture, ingredients, moulds, and packaging inventory.
• Optimize workflow to reduce wastage and increase efficiency.
• Maintain detailed production logs and reporting for batch and quality tracking.

Quality & Safety

• Conduct sensory checks: flavour, aroma, viscosity, temper quality, and aesthetic finish.
• Ensure compliance with HACCP/FSSAI or relevant food safety standards.
• Maintain strict hygiene and sanitization procedures in the production area.

Team & Innovation

• Train and oversee kitchen assistants and production staff.
• Develop new chocolate products, seasonal ranges, and flavour combinations.
• Work with management for continuous product improvement.

Qualifications

• 3 to 8 years of professional experience in chocolate production.
• Strong skills in tempering, moulding, flavour balancing, machinery operations, and production planning.
• Ability to work in a high-paced production environment