Senior Chocolatier – Bonbon & Praline Specialist

Job description

1. Job Purpose

We are looking for an experienced and highly skilled Bonbon Chef / Chocolatier to lead the production and development of premium handmade bonbons, pralines and filled chocolates.

The successful candidate will bring strong technical expertise in chocolate tempering, molding, ganache preparation, filling, sealing and finishing. They will be responsible for producing consistently high-quality products, introducing new flavors and designs, and establishing standardized production processes that allow the company to scale production without compromising quality.

2. Key Responsibilities

A. Bonbon & Chocolate Production

• Produce premium handmade bonbons, pralines, truffles and filled chocolates.
• Master chocolate tempering and crystallization techniques.
• Create perfectly finished chocolate shells with consistent thickness and shine.
• Prepare a variety of fillings, including ganache, caramel, praline, fruit-based fillings, nut pastes and other innovative combinations.
• Execute chocolate molding, filling, capping, demolding and finishing.
• Ensure consistency in taste, texture, appearance, weight and quality.
• Work with dark, milk and white chocolate.

B. Product Development & Innovation

• Develop new bonbon flavors, recipes, textures and product collections.
• Experiment with local ingredients and flavors, including Zambian nuts, fruits, spices and other indigenous ingredients.
• Develop seasonal and occasion-based collections for gifting, retail and corporate clients.
• Adapt recipes for commercial production while maintaining premium quality.
• Calculate recipe costs, ingredient requirements and production yields.

C. Production Management & Quality Control

• Establish standard operating procedures (SOPs) for bonbon production.
• Maintain accurate recipes, production records and batch specifications.
• Monitor production efficiency, wastage and ingredient utilization.
• Ensure proper storage, handling and shelf-life management.
• Maintain high standards of food hygiene, safety and cleanliness.
• Identify and resolve production and quality issues.

D. Team Training & Development

• Train production staff in chocolate handling, tempering, molding and finishing techniques.
• Develop team capabilities and ensure consistency in production.
• Demonstrate techniques and supervise quality during production.
• Promote continuous improvement and attention to detail.

3. Required Qualifications & Experience

• Professional training in pastry, confectionery or chocolate making is preferred.
• Minimum 3 years of hands-on experience in professional chocolate or confectionery production.
• Demonstrable experience specializing in bonbons, pralines and filled chocolates.
• Strong technical knowledge of chocolate tempering and crystallization.
• Experience producing ganache, caramels, pralines and other chocolate fillings.
• Experience working with professional chocolate molds and equipment.
• Understanding of food safety, hygiene and shelf-life management.
• Experience developing recipes and scaling production.
• Previous experience in a premium chocolatier, artisan chocolate business or luxury hotel is an advantage.

4. Key Skills & Competencies

• Exceptional attention to detail and craftsmanship.
• Strong understanding of chocolate science and techniques.
• Creativity and passion for flavor development.
• Excellent organizational and time-management skills.
• Ability to work independently and meet production deadlines.
• Strong problem-solving skills.
• Ability to train and develop other team members.
• Commercial awareness, including recipe costing and production efficiency.

5. Key Performance Indicators (KPIs)

Performance will be measured against:

1. Product Quality: Consistent taste, texture, appearance and finish.
2. Production Efficiency: Ability to meet agreed production targets and timelines.
3. Product Innovation: Number of successful new bonbon products and flavors developed.
4. Waste Management: Minimizing chocolate, filling and packaging wastage.
5. Recipe Standardization: Documented recipes and repeatable production processes.
6. Shelf Life: Products meet agreed shelf-life and food safety standards.
7. Team Development: Successful training and upskilling of production staff.

6. Personal Attributes

We are looking for someone who:

• Is passionate about the art and science of chocolate.
• Takes pride in producing beautiful, high-quality products.
• Has a strong sense of discipline and consistency.
• Is innovative and enjoys experimenting with flavors.
• Is comfortable working in a growing manufacturing business.
• Is willing to build systems and processes rather than rely solely on individual craftsmanship.

Send cover letter, CV and portfolio of chocolate products to info@savannachocolate.com