Job Description

Summary

We are seeking an Executive Chocolate Chef with extensive expertise in industrial chocolate manufacturing to lead operations at our large-scale production facility. The role requires a unique combination of culinary creativity and deep technical knowledge of chocolate processing and machinery. The ideal candidate will oversee production lines, drive innovation, ensure operational excellence, and manage a large workforce while upholding the highest quality and food safety standards.

Responsibilities

Lead and manage large-scale industrial chocolate production, including tempering, enrobing, moulding, cooling tunnels, dragee coating, and wrapping. Supervise and develop a workforce of 100+ staff across production lines, operators, chocolatiers, and packaging teams. Oversee production planning, scheduling, and raw material control (cocoa, butter, nuts, inclusions) to ensure efficiency and minimize waste. Troubleshoot technical issues such as fat crystallization, viscosity control, bloom prevention, and machine calibration (cooling tunnels, moulding, enrobing). Develop and launch innovative chocolate products, including pralines, dragees, seasonal collections, and long shelf-life lines, balancing artisanal quality with scalable production. Drive operational excellence using OEE, Lean Manufacturing, and continuous improvement practices. Ensure full compliance with GMP, HACCP, and ISO/FSSC 22000 standards, maintaining consistent quality, hygiene, and safety across all lines. Train and mentor production teams, building technical skills and ensuring adherence to production standards.

Requirements

Minimum 10 years of experience in large-scale chocolate or confectionery manufacturing. Proven expertise in managing multiple chocolate production lines and related machinery. Strong technical knowledge of tempering curves, viscosity control, bloom prevention, and chocolate crystallization. Demonstrated leadership experience in managing and developing large production teams (100+ staff). Track record of product innovation in chocolate with the ability to balance creativity and industrial scalability. Solid background in production planning, scheduling, and raw material management. Familiarity with Lean Manufacturing and OEE practices. Strong understanding of GMP, HACCP, and ISO/FSSC 22000 food safety standards. * Fluent in English, both written and spoken.