Pastry Chef

Key Responsibilities

Work extensively with 100% cacao couverture chocolate, understanding its behavior, strengths, and challenges in pastry and dessert applications

Develop, test, and adapt recipes using pure couverture chocolate (no compound fats)

Explain the differences between compound chocolate and couverture chocolate to clients clearly and confidently

Train and guide clients (bakers, pastry chefs, brands) on:

Proper tempering techniques

Recipe adjustments when switching from compound to pure cacao chocolate

Handling, melting, storage, and shelf-life considerations

Conduct product demonstrations, tastings, and workshops (in-person or virtual)

Collaborate with the production and sales teams to support customer success

Assist in creating technical documentation, recipes, and usage guides for clients

Required Skills & Experience

Proven experience as a Pastry Chef or Chocolatier

Strong, practical experience working with both compound chocolate and couverture chocolate

Clear understanding of:

Cocoa butter behavior

Tempering methods

Sugar, fat, and moisture interactions in chocolate recipes

Ability to communicate technical concepts simply to clients with varying skill levels

Comfortable working with 100% cacao / low-sugar or no-sugar chocolate formulations

Passion for chocolate craftsmanship and education

Preferred Qualifications

Experience working with bean-to-bar or craft chocolate brands

Teaching, training, or client-facing experience

Background in R&D, product development, or chocolate application support

Culinary degree or formal pastry training (preferred but not mandatory)

What We Offer

Opportunity to work directly with a chocolate manufacturing facility

Hands-on involvement with pure cacao chocolate production

A role that combines pastry expertise, education, and innovation

Competitive compensation based on experience

Growth opportunities within a premium chocolate brand

How to Apply

Please send your resume along with:

A brief note on your experience with couverture vs compound chocolate

(Optional) Any portfolio, recipes, or chocolate work you’ve developed