Chocolatier

Position Overview:
A Chocolatier is a skilled culinary professional who specializes in creating, designing, and producing chocolate-based products. This role involves working with chocolate in various forms to craft confections such as truffles, pralines, bonbons, chocolate bars, showpieces, and desserts. A Chocolatier combines technical expertise, creativity, and attention to detail to deliver high-quality, visually appealing, and delicious chocolate products.

Key Responsibilities:

• Temper, mold, and sculpt chocolate to create a wide variety of confections and decorative pieces.
• Develop and test new chocolate recipes, flavors, and designs.
• Ensure consistent product quality, taste, and presentation.
• Safely operate specialized equipment (temperers, enrobing machines, molds, etc.).
• Monitor ingredient quality, storage, and inventory of chocolate and related supplies.
• Follow food safety, hygiene, and sanitation standards in compliance with health regulations.
• Package and label finished chocolate products attractively for retail or wholesale.
• Collaborate with pastry chefs, bakers, or culinary teams when applicable.
• Stay updated on trends in chocolate artistry and confectionery.
• Provide excellent customer service in retail or boutique environments (if client-facing).

Skills and Qualifications:

• Proven experience as a Chocolatier, Pastry Chef, or Confectioner.
• Strong knowledge of chocolate tempering, molding, and flavor pairing.
• Creativity and artistic ability for designing visually appealing confections.
• Attention to detail and precision in measurements and techniques.
• Knowledge of food safety, sanitation, and allergen management.
• Ability to work efficiently in a fast-paced environment.
• Good organizational and time management skills.

Job Type: Full-time

Pay: ₹10,459.97 - ₹20,000.00 per month

Work Location: In person