Chocolatier

Key Responsibilities:

• Develop and produce a wide range of chocolate-based products such as dragées, enrobed nuts, dry fruits, seeds, and bars.
• Operate and manage chocolate tempering, coating, enrobing, and polishing machines.
• Experiment with new recipes, textures, and finishes for both classic and innovative chocolate applications.
• Work closely with the NPD team to create new variants based on market trends and customer requirements.
• Maintain consistent quality standards in taste, texture, shine, and shelf life.
• Ensure proper handling, tempering, and storage of chocolate and raw materials.
• Maintain hygiene and follow FSSAI, BRC, and food safety standards during production.
• Assist in packaging trials, shelf-life studies, and continuous process improvements.
• Collaborate with the procurement and production teams to ensure ingredient and material availability.

Key Skills & Requirements:

• Diploma / Degree in Food Technology / Bakery & Confectionery / Culinary Arts.
• Minimum 2–4 years’ experience as a Chocolatier or in chocolate product manufacturing.
• Strong knowledge of tempering, enrobing, molding, panning, and polishing techniques.
• Understanding of ingredients compatibility, flavor pairing, and recipe balancing.
• Creativity in developing new chocolate concepts and presentation ideas.
• Good understanding of food hygiene, GMP, and production safety standards.
• Hands-on experience in industrial or artisanal chocolate setups (preferred).

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹45,000.00 per month

Benefits:

• Health insurance
• Leave encashment
• Life insurance
• Paid sick time
• Paid time off
• Provident Fund

Application Question(s):

• What is your total Experience in Chocolate Making ?
• What is your current CTC?
• What is your Expected CTC?
• What is your Notice Period in the Current Organization?

Work Location: In person