Pastry & Chocolate Chef

About the Company

A renowned luxury chocolate and pastry house with a regional presence, recognized for its commitment to exceptional quality, artisan craftsmanship, and premium ingredients.

Our products are crafted to the highest standards and delivered to a discerning clientele across the region.

We are seeking an exceptional Pastry & Chocolate Chef who brings mastery in both disciplines — a rare combination of technical precision, creative vision, and an uncompromising commitment to quality.

This role is central to our product development, production standards, and the continued elevation of our offering.

The ideal candidate is not simply experienced — they are passionate, detail-obsessed, and driven by the pursuit of perfection in everything they produce.

– Design, develop, and produce a full range of artisan chocolate products, including bonbons, ganaches, pralines, and seasonal collections

– Master tempering techniques and maintain strict quality standards for every batch

– Source and work with premium single-origin and couverture chocolates

– Develop new chocolate collections in line with brand direction and seasonal calendars

– Ensure consistency, shelf-life standards, and visual excellence across all chocolate products

– Produce high-quality pastries to a luxury standard

– Apply both classical French pastry techniques and contemporary innovation

– Develop and refine recipes, ensuring reproducibility and consistency at scale

– Collaborate on new product development for seasonal launches, limited editions, and special occasions

– Oversee daily production planning and ensure all output meets quality, quantity, and presentation targets

– Maintain full compliance with food safety, hygiene, and HACCP standards at all times

– Monitor ingredient quality, manage stock levels, and minimize wastage

– Conduct regular quality checks and ensure zero compromise on finished product standards

– Lead, mentor, and develop the pastry and chocolate kitchen team

– Train junior staff on techniques, standards, and procedures

– Foster a culture of precision, pride, and continuous improvement

– Collaborate closely with culinary, operations, and marketing teams on product launches and activations

– Minimum 5–7 years of experience in a luxury pastry and/or chocolate environment

– Proven dual expertise in both artisan chocolate making and fine pastry

– Formal culinary or pastry qualification from a recognized institution (preferred)

– Experience in a premium retail, hotel, or production house environment

– Portfolio demonstrating range, creativity, and technical excellence