Executive Chocolate Chef

Job Description

Job description:

Position Overview

The Executive Chocolate Chef is responsible for creating and overseeing all chocolate-based items offered in the coffee shop, including confections, sauces, garnishes, desserts, and beverages. This role combines artistry with efficiency—crafting premium-quality chocolate treats that pair perfectly with the café’s coffee selections and reflect the brand’s personality and standards.

Key Responsibilities

Chocolate Production & Development

Develop and produce a range of chocolate-based products, such as truffles, bonbons, bars, sauces, and spreads.
Create signature chocolate desserts and garnishes to accompany coffee drinks and pastries.
Experiment with new flavors, textures, and pairings to enhance the café menu.
Maintain consistent quality, flavor balance, and presentation in all chocolate products.
Menu Collaboration

Work with baristas and pastry staff to design innovative chocolate drinks (e.g., mochas, hot chocolate, cold brews with chocolate infusions).
Collaborate on seasonal specials and promotional items for holidays or limited editions.
Ensure chocolate offerings align with the café’s aesthetic, pricing strategy, and customer preferences.
Production Management

Oversee daily chocolate preparation, from tempering to molding and finishing.
Manage ingredient inventory and coordinate with suppliers for premium cocoa and couverture chocolate.
Implement and maintain strict food safety and cleanliness standards (HACCP compliance).
Team Leadership & Training

Train team members on basic chocolate handling, decoration, and beverage pairing techniques.
Supervise production assistants, ensuring workflow efficiency and product consistency.
Foster a creative, positive kitchen culture that encourages innovation and teamwork.
Presentation & Customer Experience

Design visually appealing chocolate displays for the café counter or retail sales.
Occasionally engage with customers during product tastings or special events.
Support marketing initiatives by providing input on product photography and packaging concepts.

Desired Candidate Profile

Any GCC National, Any Arab National

Bachelor of Arts(Culinary)

Any

Qualifications Diploma or certification in Pastry Arts or Chocolate Arts (preferred). 3–5 years of professional chocolate-making experience; café or boutique dessert shop experience is an advantage. Strong knowledge of chocolate tempering, flavor infusion, and texture balance. Creativity in pairing chocolate with coffee and other café items. Excellent time management, hygiene, and organizational skills. Preferred Attributes Passion for artisanal chocolate and specialty coffee culture. Experience with small-batch or bean-to-bar chocolate production. Understanding of sustainability and ethical sourcing in cocoa products. A collaborative and customer-focused mindset. Benefits Opportunities for creative input in menu design and product development. Potential for growth as the café expands its dessert and retail offerings. Job Type: Full-time