Gaston Chocolat
Location:
Port Vila, Gaston Chocolat, Bladiniere
Due Date:
10-08-2026
Type:
Full time
Organisation Description:
International award-winning chocolate factory and chocolate exporter Gaston Chocolat has been developing innovative chocolate and cacao products since 2017. Based in Port Vila, our chocolate factory produces over 50,000 chocolate bars per year and a unique range of Easter products.
Job Desctiption:
About the Role
Gaston Chocolat is seeking a skilled and passionate Chocolatier Chef to join our growing chocolate factory. We are looking for a creative professional with strong technical expertise in fine chocolate making and a commitment to quality, innovation, and knowledge sharing.
The successful candidate will play a key role in the production of our premium chocolates while contributing to the development of new products, educational activities, and the day-to-day operations of the factory.
Key Responsibilities
Produce high-quality chocolate bonbons, truffles, and other chocolate specialties.
Develop and refine a range of filled chocolate bonbons.
Create and improve recipes with a focus on product quality, stability, and extended shelf life.
Monitor and maintain high standards of food safety, consistency, and quality control.
Develop production processes that ensure product reliability and efficiency.
If appointed as an expatriate, provide on-the-job training and mentoring to a local counterpart to transfer technical skills and knowledge.
Assist with the development and delivery of chocolate workshops, school visits, factory tours, and other educational activities.
Create educational content related to chocolate making and the chocolate industry.
Participate in all aspects of the daily operation of the chocolate factory, including chocolate production, wrapping, packaging, sales support, and other operational duties as required.
Selection Criteria:
Qualifications
The ideal candidate will have:
A diploma in chocolate making equivalent to the French CAP Chocolatier-Confiseur or a Master Chocolatier qualification.
Demonstrated professional experience in artisanal or premium chocolate production.
Strong technical knowledge of chocolate tempering, ganaches, fillings, moulding, enrobing, and shelf-life optimisation.
Experience in recipe development and product innovation.
Excellent attention to detail and commitment to quality.
Strong organisational and teamwork skills.
The ability to train and mentor others in a professional environment.
Experience delivering workshops or educational activities is an advantage.
Salary:
competitive package
How to Apply
Apply by:
Contact Person:
olivier-gaston
Contact Phone:
Email to send applications to:
Postal Address or location to apply in person:
Website:
How to apply - more information:
For further information on the above job please contact the employer directly.
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