Chocolate Chef

Production KEY RESPONSIBILITIES Chocolate Craftsmanship o Design and produce chocolate range: bars, bonbons, truffles, pralines, and moulded confections. o Master tempering, moulding, enrobing, and decorating for consistent quality. o Create seasonal and limited-edition collections, including Ramadan and festive ranges. o Operate key machinery: one-spot depositor, vacuum processing, and large-batch production. Recipe Development & Quality Control o Develop and refine recipes based on flavour trends, feedback, and bean-to-bar sourcing. o Run taste tests to confirm flavour, texture, and shelf stability. o Maintain hygiene, GMP, and food safety standards. o Test water activity and determine shelf life for QC. Recipe Documentation & Production Handover o Document every new recipe and submit it to the Production Manager for BOM generation. o Scale recipes accurately from trial batches to full production. Team Collaboration & Training o Align product development with Production, pastry chefs, and Marketing. o Train chocolate and truffle teams on new recipes and techniques. o Attend workshops and industry events to stay current. Inventory & Production Oversight o Manage inventory of ingredients, moulds, and tools. o Monitor production schedules for timely delivery. o Troubleshoot equipment and process issues during scale-up. QUALIFICATIONS & EXPERIENCE Criteria Education Experience Skills Tools Requirement Diploma or degree in Culinary Arts, Pastry, or Chocolate Making.

3–7 years in pastry or chocolate production, ideally with an artisanal or bean-to-bar chocolate brand. Chocolate tempering, recipe development, artistic presentation, food safety. Tempering machines, enrobing lines, moulding equipment, kitchen/production software. PERSONAL ATTRIBUTES Passionate about chocolate and culinary innovation. Artistic flair with strong attention to detail. Strong time management and organisational skills. Collaborative mindset with leadership potential.

Pay: AED10,000.00 - AED12,000.00 per month

Work Location: In person