Chocolatier

**Position Overview**:
A Chocolatier is a skilled culinary professional who specializes in creating, designing, and producing chocolate-based products. This role involves working with chocolate in various forms to craft confections such as truffles, pralines, bonbons, chocolate bars, showpieces, and desserts. A Chocolatier combines technical expertise, creativity, and attention to detail to deliver high-quality, visually appealing, and delicious chocolate products.

**Key Responsibilities**:

- Temper, mold, and sculpt chocolate to create a wide variety of confections and decorative pieces.
- Develop and test new chocolate recipes, flavors, and designs.
- Ensure consistent product quality, taste, and presentation.
- Safely operate specialized equipment (temperers, enrobing machines, molds, etc.).
- Monitor ingredient quality, storage, and inventory of chocolate and related supplies.
- Follow food safety, hygiene, and sanitation standards in compliance with health regulations.
- Package and label finished chocolate products attractively for retail or wholesale.
- Collaborate with pastry chefs, bakers, or culinary teams when applicable.
- Stay updated on trends in chocolate artistry and confectionery.
- Provide excellent customer service in retail or boutique environments (if client-facing).

**Skills and Qualifications**:

- Proven experience as a Chocolatier, Pastry Chef, or Confectioner.
- Strong knowledge of chocolate tempering, molding, and flavor pairing.
- Creativity and artistic ability for designing visually appealing confections.
- Attention to detail and precision in measurements and techniques.
- Knowledge of food safety, sanitation, and allergen management.
- Ability to work efficiently in a fast-paced environment.
- Good organizational and time management skills.

Pay: ₹10,459.97 - ₹33,834.63 per month

Work Location: In person