Chocolatier

Company Overview: Our founder is inspired by nature in everything they do, from all-natural compositions to the product packaging depicting plants and trees. They combine the buckwheat with other ingredients gifted to us by nature and develop original, unique recipes for our new products.

Bean to bar technology

We create all our chocolate bars using bean to bar technology. This means that we participate in all stages of chocolate production: from the choice of ingredients and roasting of cocoa beans to packaging and delivery of the finished product.

With the help of manual labor, we bring out the natural chocolate flavor.

Role Summary: The Artisan Chocolatier will be responsible for the daily crafting of our premium chocolate products, from raw ingredient preparation to the final finished piece. This role requires a deep understanding of chocolate science, exceptional manual dexterity, and a strong commitment to maintaining the highest standards of food safety and quality assurance on the production floor.

Key Responsibilities:

• Production & Craftsmanship:
• Execute all stages of chocolate production, including roasting, grinding, conching, tempering, enrobing, and molding.
• Craft a variety of chocolate products, bonbons, pralines, bars, and seasonal specialties.
• Prepare high-quality fillings, ganaches, caramels, and inclusions with precise ratios and temperatures.
• Innovation & Recipe Development:
• Assist in the research and development of new recipes, flavor pairings, and visual designs.
• Stay current with industry trends and regional flavor profiles (e.g., incorporating trending ingredients like specialized pistachio or kunafa fillings).
• Quality Assurance & Food Safety:
• Work closely with the Quality Assurance team to ensure all products meet strict internal specifications and visual standards.
• Maintain rigorous compliance with food safety management systems, including HACCP and ISO 22000 standards.
• Conduct sensory evaluations and batch-testing to ensure consistent taste, texture, and snap.
• Equipment & Workspace Management:
• Operate, clean, and calibrate specialized chocolate machinery (tempering machines, enrobers, Roasting, Ball Mill and Melanger).
• Maintain an immaculate, climate-controlled workstation, strictly adhering to sanitation and hygiene protocols.

Qualifications & Requirements:

• Experience: Minimum of 2-4 years of professional experience as a chocolatier, pastry chef, or in a specialized food manufacturing environment.
• Technical Skills: Mastery of chocolate tempering techniques (both manual and machine) and a strong understanding of chocolate chemistry (fat crystallization, water activity, shelf-life stabilization).
• Safety Certifications: Deep understanding of food safety protocols; active HACCP certification or training in ISO 22000 standards is highly preferred.
• Attributes: Exceptional attention to detail, strong aesthetic sense, and the ability to work with precision in a fast-paced, temperature-controlled environment.
• Physical Requirements: Ability to stand for extended periods, perform repetitive motions, and lift up to 20kg of raw materials.

What We Offer:

• Salary 4500 - 5000 aed Per month, Company sponsored Working Visa, health Insurance, Paid leave and 6 days a week, 8 hours a day with 1 Hour breaktime.
• A clean, modern, and highly professional manufacturing environment.
• Opportunities for creative input and professional growth within the company.