Editorial summary

The company is seeking a Pastry Chef (R&D, Chocolate, HOD) to join the R&D Team in the chocolate industry, providing leadership to drive quality and innovation in production processes. The role oversees the full chocolate production cycle—from tempering and moulding to enrobing, decorating and packaging—and requires strong leadership, production planning, and records management. The successful candidate will lead, train, and supervise the production team to meet orders on time and minimize waste, with expertise in R&D and chocolate process improvements. Compensation is 5500.

This summary is AI-generated and may contain inaccuracies. Please refer to the full job description below.

Job description

[This job https://singapore.job-q.com/jobs/detail/pastry-chef-r-d-chocolate-hod-id-714626-40947 first appeared in Job-Q.com on 31 Oct 2026]

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 2-5 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.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

Chan Sau Wah, Kenny

(Chen ShaoHua, Kenny)

EA Registration No. R 1106707

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

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