Obrii Consulting
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chocolatier

Code 7512.2

Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.

Essential skills

Knowledge

  • chemical aspects of chocolates
  • financial capability
  • history of chocolate
  • food and beverage industry
  • food safety principles
  • process from cacao to chocolate
  • types of chocolate
  • cacao beans varieties

Skills and competences

  • apply HACCP
  • apply GMP
  • apply requirements concerning manufacturing of food and beverages
  • make artistic food creations
  • create new concepts
  • create new recipes
  • care for food aesthetic
  • implement marketing strategies
  • sculpt chocolate
  • manufacturing of confectionery
  • produce confectionery from chocolate
  • ensure public safety and security
  • implement sales strategies
  • operate a heat treatment process
  • clean food and beverage machinery
  • mould chocolate
  • perform sensory evaluation of food products
  • temper chocolate

Transversal competences

  • exert quality control to processing food
  • select adequate packaging for food products

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

See psychometric assessment

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences