Comm 1 - Production Chocolatier

Knowledge and Skills required

1-3 years experience in chocolate/pastry production, preferably with supervisory experience, with hands-on skills in tempering, molding, enrobing, panning, fillings, and scaling recipes from small to bulk production.

Strong leadership and team management, knowledge of food safety regulations (FSSAI preferred), practical, hands-on, and solution-driven. Lead production of bonbons, truffles, enrobed chocolates, and dragees as per R&D, train semi-skilled staff, and ensure consistent quality, hygiene, and minimal wastage.

Manage production schedules, maintain chocolate equipment, coordinate with R&D for trials and launches, and maintain records and raw material inventory.

Educational Qualifications

• Culinary Arts, Confectionery Science, or Food Technology. Professional chocolate/pastry training is a plus

Willing to relocate and work on-site in Kochi, Kerala.

Send your resume & cover letter to: [Confidential Information]