Senior Chocolatier & Pastry Chef (5+ yrs)

JVR Software; Sandton; On-site; ZAR 240,000 - 420,000; Full time

Job summary

Jack Rabbit Chocolate in Sandton is seeking a qualified Pastry Chef or Chef with chocolatier experience to join the production team. This hands-on role focuses on tempering, moulding, fillings, and premium confectionery.

The ideal candidate has 5+ years in professional pastry or culinary arts, solid chocolate production skills, and the ability to develop innovative recipes while maintaining quality standards. Overtime may be required during peak periods.

Qualifications

• A recognised qualification in Pastry Arts, Professional Cookery, Culinary Arts, Patisserie, Confectionery, or related culinary discipline.
• Minimum of 5 years professional experience as a Pastry Chef or Chef.
• Hands-on experience with chocolate and producing professional chocolate or confectionery products.
• Practical knowledge of tempering, crystallisation, moulding, ganache, fillings, enrobing, decorating, and finishing techniques.
• Strong pastry/culinary skills for fillings, creams, caramels, ganaches, and related components.

Responsibilities

• Produce a wide range of premium chocolate and confectionery products (pralines, truffles, bonbons, ganaches...).
• Apply pastry and culinary techniques to chocolate production (fillings, creams, caramels, ganaches...).
• Temper chocolate using manual methods and professional tempering equipment.
• Prepare and execute recipes according to formulations and quality standards.
• Operate professional pastry and chocolate equipment safely and efficiently.
• Monitor temperature, texture, crystallisation, and final product appearance.

Skills

Chocolate production

Tempering techniques

Pastry arts

Quality control

Team collaboration

Education

Pastry Arts / Professional Cookery / Culinary Arts / Patisserie / Confectionery

Job description

Jack Rabbit Chocolate in Sandton is seeking a qualified Pastry Chef or Chef with chocolatier experience to join the production team. This hands-on role focuses on tempering, moulding, fillings, and premium confectionery.

The ideal candidate has 5+ years in professional pastry or culinary arts, solid chocolate production skills, and the ability to develop innovative recipes while maintaining quality standards. Overtime may be required during peak periods.