Executive Chocolate Chef – Chocolate Factory
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Job Description
Responsibilities
Lead and manage large-scale industrial chocolate production including tempering enrobing moulding cooling tunnels dragée 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 dragées 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.
Employment Type
Full Time
