Chocolatier

Bean Processing & Quality Control:

• Oversee the selection and processing of cocoa beans, ensuring they meet our quality standards.
• Monitor and manage the fermentation, drying, and roasting of beans.

Tempering & Production:

• Execute precise tempering techniques to achieve optimal chocolate consistency and sheen.
• Manage small-batch chocolate production, from grinding to conching, ensuring high-quality output.

New Product Development:

• Collaborate with the R&D team to develop new chocolate products and flavors.
• Experiment with ingredients, techniques, and recipes to innovate and enhance our product line.

Machine & Equipment Management:

• Operate and maintain chocolate-making machinery and equipment.
• Perform routine maintenance and troubleshooting to ensure smooth production processes.

Quality Assurance:

• Conduct regular quality checks throughout the production process