Chocolatier Gauteng

Raizcorp is actively recruiting for a Chocolatier position in Gauteng. This is an excellent opportunity for professionals in the Catering / Confectionery sector looking to advance their careers.

• Experience Level: 5 - 8 years • Educational Background: Others or equivalent • Industry Focus: Catering / Confectionery • Location Preference: in Gauteng

The Chocolatier position is an important role within the Catering / Confectionery sector, offering meaningful career development and professional growth opportunities.

This role in Catering / Confectionery offers valuable career progression opportunities aligned with your experience level and professional aspirations.

When applying for this Chocolatier position, ensure your CV highlights: • Relevant experience matching the 5 - 8 years requirement • Educational qualifications in line with Others • Specific achievements in the Catering / Confectionery field • Any certifications or specialized training

The Catering / Confectionery sector in South Africa continues to show strong demand for skilled professionals. This position represents a valuable opportunity in the current job market.

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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.

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.