Chocolatier & Pastry Chef

Role purpose

Chocolate and pastry production

• Produce chocolate bars, bonbons, truffles, pralines, and moulded confections.
• Prepare pastries, cakes, desserts, fillings, ganaches, creams, and other confectionery.
• Perform chocolate tempering, moulding, enrobing, decorating, and finishing.
• Maintain consistent taste, texture, quality, and visual presentation.
• Assist with seasonal, festive, and limited-edition collections.

Recipe development and innovation

• Develop, test, and refine chocolate, pastry, and dessert recipes; experiment with flavours, ingredients, textures, and presentation.
• Conduct taste tests and quality checks for consistency and shelf stability.
• Scale recipes from trial batches to large-scale production and document recipes, quantities, and procedures.

Quality and food safety

• Maintain hygiene, sanitation, food safety, GMP, and established quality procedures.
• Monitor freshness, storage conditions, shelf life, and presentation; handle and store ingredients and finished products correctly.

Production planning and inventory

• Support daily production planning to meet orders and delivery schedules; monitor ingredients, packaging, moulds, and equipment inventory.
• Minimise waste through accurate portioning and efficient production.
• Operate and maintain chocolate-making equipment, pastry tools, ovens, mixers, and other machinery; troubleshoot production or equipment issues.

Teamwork

• Coordinate with the Production Manager and team members to support smooth operations.
• Collaborate on new products and production improvements; assist in training team members on chocolate-making, pastry, and finishing techniques.
• Maintain a clean, organised, and efficient production workspace.

Qualifications and experience

• A diploma or degree in Culinary Arts, Pastry Arts, Baking, or Chocolate Making is preferred.
• Hands-on experience in both chocolate-making and pastry production is highly desirable.
• Strong knowledge of chocolate tempering, ganache preparation, moulding, pastry techniques, and dessert finishing.
• Experience with recipe development, batch production, and quality control.
• Knowledge of food safety, hygiene, and proper ingredient storage.