Chocolatier & Pastry Chef
Role Overview
Join the production team as a skilled and creative Chocolatier & Pastry Chef.
Focus on chocolate craftsmanship, pastry preparation, dessert production, and recipe development while maintaining quality, presentation, consistency, and food safety.
Key Skills for This Role
Full Job Posting
Role purpose
Join the production team as a skilled and creative Chocolatier & Pastry Chef.
Focus on chocolate craftsmanship, pastry preparation, dessert production, and recipe development while maintaining quality, presentation, consistency, and food safety.
Chocolate and pastry production
- Produce chocolate bars, bonbons, truffles, pralines, and moulded confections.
- Prepare pastries, cakes, desserts, fillings, ganaches, creams, and other confectionery products.
- Use chocolate tempering, moulding, enrobing, decorating, and finishing techniques.
- 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 techniques.
- Conduct taste tests and quality checks for consistency and shelf stability.
- Scale recipes from trial batches to large-scale production and document ingredients and procedures.
Quality, production, and teamwork
- Maintain hygiene, sanitation, food safety, and GMP procedures; monitor freshness, storage, shelf life, and presentation.
- Support production planning, monitor inventory, minimise waste, and operate and maintain production equipment.
- Coordinate with the Production Manager and colleagues, assist with training, and maintain a clean, organised workspace.
Qualifications and experience
- A diploma or degree in Culinary Arts, Pastry Arts, Baking, or Chocolate Making is preferred.
- Hands-on experience in chocolate-making and pastry production is highly desirable.
- Knowledge of chocolate techniques, pastry and dessert finishing, recipe development, batch production, quality control, food safety, hygiene, and ingredient storage.
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