Chocolatier at Raizcorp

Position Overview

• The successful candidate will be a skilled chocolatier with at least 5 years’ professional experience, ideally between 5 and 8 years, in an artisanal, commercial, or manufacturing chocolate environment.
• This is a hands-on role requiring advanced technical knowledge of chocolate production, strong attention to detail, creativity, and the ability to maintain consistently high standards in a fast-paced environment.
• The Chocolatier will be responsible for producing premium chocolate products, developing new concepts, supporting large-scale production, and ensuring that all products meet Jack Rabbit’s quality standards.

Key Responsibilities

• Produce a wide range of premium chocolate products, including pralines, truffles, bonbons, ganaches, moulded chocolates, bars, enrobed products, and seasonal confectionery.
• Temper chocolate accurately using both manual and machine-based methods.
• Prepare fillings, inclusions, decorations, and chocolate-based recipes according to approved formulations and production standards.
• Operate chocolate-making and culinary equipment correctly, safely, and efficiently.
• Monitor temperature, texture, crystallisation, consistency, shelf life, and product appearance throughout the production process.
• Develop and test new chocolate products, flavour combinations, textures, and seasonal ranges.
• Scale recipes accurately for both small-batch and large-scale production.
• Troubleshoot technical issues relating to tempering, moulding, cooling, enrobing, filling, setting, and storage.
• Ensure consistency across all retail and wholesale orders.
• Complete daily production reports and maintain accurate records of ingredients, yields, wastage, and completed products.
• Monitor stock levels and assist with ingredient planning and production scheduling.
• Maintain a clean, organised, and food-safe production environment.
• Ensure compliance with food safety regulations, hygiene standards, allergen controls, and internal quality-control procedures.
• Minimise waste and promote efficient use of ingredients and production resources.
• Work closely with the production, pastry, packaging, and management teams to meet deadlines and fulfil large orders.
• Assist with training, mentoring, and guiding junior production staff where required.
• Remain informed about developments, techniques, equipment, and trends within the chocolate and confectionery industry.
• Work overtime during peak production periods when necessary and with prior notice.

Minimum Requirements

• A recognised qualification in chocolatier studies, pastry arts, culinary arts, confectionery, or a closely related field.
• A minimum of 5 years’ professional chocolatier experience, with 5–8 years preferred.
• Proven experience working in an artisanal, commercial, or large-scale chocolate production environment.
• Advanced knowledge of chocolate tempering, crystallisation, moulding, enrobing, ganache production, fillings, decorating, and finishing techniques.
• Strong understanding of different chocolate types, cocoa percentages, couverture, flavour profiles, and ingredient interactions.
• Experience developing, testing, documenting, and scaling chocolate recipes.
• Sound knowledge of food safety, hygiene, allergen management, quality control, and shelf-life considerations.
• Experience operating professional chocolate and culinary equipment.
• Strong attention to detail and a commitment to producing consistently high-quality products.
• Ability to work efficiently under pressure while meeting production deadlines.
• Good planning, organisation, time-management, and problem-solving skills.
• Ability to work independently while contributing positively to a team.
• Flexibility to assist in different areas of production when required.
• Reliable transport to and from Sandton is advantageous.

Desirable Attributes

• Previous experience in a premium or luxury chocolate brand.
• Experience with large-scale chocolate manufacturing and wholesale production.
• Knowledge of recipe costing, stock control, production planning, and waste management.
• Experience supervising or mentoring junior chocolatiers and production staff.
• A strong creative portfolio demonstrating chocolate products, techniques, and product development.
• Passion for exploring new flavours, textures, finishes, and chocolate applications.
• A professional, proactive, and solutions-focused approach.
• A strong work ethic and willingness to support the wider production team.

Working Hours

• Monday to Friday: 08:00–17:00.
• Overtime may be required during peak periods, seasonal production, or when large orders need to be completed and dispatched. Prior notice will be provided wherever possible.