Pastry Chef (R&D, Chocolate, HOD) (ID: 714626)

PERSOL; Região Norte; On-site; BRL 90,000 - 130,000; Full time

Job summary

PERSOL is seeking a skilled Production Lead for its R&D team in the chocolate industry. You will supervise the daily chocolate production, ensuring tempering, moulding, enrobing, decorating, and packaging meet customer orders with precision.

You will drive production scheduling, maintain records and inventory, and uphold rigorous food safety and quality standards. Collaboration with marketing and sales will help launch new collections while coaching junior chocolatiers and production staff.

Qualifications

• Diploma or degree in Pastry Arts, Chocolate & Confectionery, Culinary Arts, or a related field.
• Minimum of 2 years of hands-on chocolate production experience, including supervisory or lead role.
• Strong knowledge of chocolate tempering, moulding, and ganache preparation.
• Experience in R&D and product innovation is highly preferred.
• Strong organisational, leadership, and communication abilities.

Responsibilities

• Lead, train, and supervise the production team to ensure daily operations.
• Oversee chocolate production processes including tempering, moulding, enrobing, decorating, and packaging.
• Implement and track production schedules to improve efficiency and reduce waste.
• Maintain production records, inventory, and raw material usage.
• Enforce food safety, hygiene, and quality standards per regulations.

Skills

Leadership

Quality focus

Food safety

Team training

Communication

Education

Diploma in Pastry Arts

Confectionery/Culinary degree

Tools

Tempering equipment

Moulding machines

Enrobing line

Job description

Brief Summary:

Join a dynamic team as part of the R&D Team in the chocolate industry, where your leadership and expertise will drive quality and innovation in our production processes.

Responsibilities:

• Lead, train, and supervise the production team to ensure seamless daily operations.

• Oversee the complete chocolate production process, including tempering, moulding, enrobing, decorating, and packaging to meet customer orders accurately and on time.

• Implement and track production schedules to enhance efficiency and minimise waste.

• Maintain comprehensive production records, inventory, and raw material usage.

• Enforce rigorous food safety, hygiene, and quality control standards in adherence to local regulations.

• Regularly assess raw materials and finished products to ensure consistency and quality.

• Create, test, and refine new chocolate recipes and seasonal products, while staying informed about industry trends.

• Collaborate with marketing and sales teams to introduce new collections and limited editions.

• Coach and develop junior chocolatiers and production staff in skills and techniques.

• Foster a disciplined and positive work culture within the production team.

• Manage stock levels and oversee equipment maintenance for optimal workflow.

• Work with management on cost control, pricing strategies, and productivity targets.

Requirements:

• Diploma or degree in Pastry Arts, Chocolate & Confectionery, Culinary Arts, or a related field.

• Minimum of 2 years of hands-on chocolate production experience, including at least 2 years in a supervisory or lead role.

• Strong knowledge of chocolate tempering, moulding, and ganache preparation.

• Experience in research and development (R&D) and product innovation is highly preferred.

• Strong organisational, leadership, and communication abilities.

• Detail-oriented, quality-driven, and passionate about chocolate craftsmanship.