Job Description

Key Responsibilities:

Develop and produce a wide range of

chocolate-based products

such as dragees, enrobed nuts, dry fruits, seeds, and bars. Operate and manage

chocolate tempering, coating, enrobing, and polishing

machines. Experiment with

new recipes, textures, and finishes

for both classic and innovative chocolate applications. Work closely with the

NPD team

to create new variants based on market trends and customer requirements. Maintain

consistent quality standards

in taste, texture, shine, and shelf life. Ensure proper

handling, tempering, and storage

of chocolate and raw materials. Maintain hygiene and follow

FSSAI, BRC, and food safety standards

during production. Assist in

packaging trials, shelf-life studies,

and continuous process improvements. Collaborate with the

procurement and production

teams to ensure ingredient and material availability.

Key Skills & Requirements:

Diploma / Degree in

Food Technology / Bakery & Confectionery / Culinary Arts

. Minimum

2-4 years' experience

as a Chocolatier or in chocolate product manufacturing. Strong knowledge of

tempering, enrobing, molding, panning, and polishing techniques

. Understanding of

ingredients compatibility

, flavor pairing, and recipe balancing. Creativity in developing new chocolate concepts and presentation ideas. Good understanding of

food hygiene, GMP, and production safety standards

. Hands-on experience in

industrial or artisanal chocolate setups

(preferred).
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?45,000.00 per month

Benefits:

Health insurance Leave encashment Life insurance Paid sick time Paid time off Provident Fund
Application Question(s):

What is your total Experience in Chocolate Making ? What is your current CTC? What is your Expected CTC? What is your Notice Period in the Current Organization?
Work Location: In person