CHOCOLATIER / EXECUTIVE CHEF in Riyadh

Company: Green Line Holding Co.

Department: Production (Confectionery)

Reports to: Head of Production / Factory Manager

Location: Riyadh, KSA

Please note were currently needed which is in Saudi Arabia and transferable iqama

Position Overview

We’re seeking an inventive Chocolatier to lead the creation of premium chocolates and chocolate-coated products for our retail and corporate gifting lines. You’ll combine artistry with technical mastery—tempering, molding, enrobing, decorating—to develop new recipes, elevate existing ranges, and ensure flawless consistency while upholding SFDA/HACCP standards.

Key Responsibilities

New Product Development (NPD): Conceive, test, and launch innovative recipes (bonbons, pralines, truffles, chocolate-coated dates, bars, spreads, dragées) aligned with market trends and brand positioning.

Recipe Standardization: Document formulas, yields, and SOPs; ensure consistent taste, texture, shine, snap, and presentation across batches.

Production Excellence: Oversee tempering, molding, enrobing, decorating, and finishing; troubleshoot crystallization/viscosity issues and optimize temper curves.

Costing & Efficiency: Monitor raw-material usage, perform scalable costing, minimize waste, and support accurate inventory controls.

Quality & Compliance: Enforce SFDA, HACCP, allergen control, and hygiene protocols; support shelf-life trials and packaging suitability.

Collaboration: Partner with R&D, Marketing, and Procurement on launches, packaging, and seasonal collections.

Team Development: Train and mentor junior chocolatiers/assistants on techniques, GMP, and daily production routines.

Continuous Improvement: Benchmark premium brands, propose flavor trends, textures, inclusions, and finishes; drive pilot runs to commercial scale.

Qualifications & Skills

Diploma/Degree in Culinary Arts, Pastry & Confectionery, or Food Science.

3–5+ years as a Chocolatier in a luxury brand, hotel, or confectionery factory.

Mastery of tempering (tabling/machine), molding, enrobing, decorating, and ganache/emulsion science.

Proven track record in creating new recipes and seasonal collections with premium presentation.

Solid knowledge of food safety (SFDA, HACCP; ISO a plus) and allergen control.

Strong attention to detail, organization, and documentation (recipes/SOPs).

Team player with excellent communication and training capability.

Transferable Iqama (mandatory).

Preferred (Nice to Have)

Experience with dates & chocolate applications (filled/coated dates, dragées).

Familiarity with panning, spraying, and polishing processes.

Basic sensory evaluation and shelf-life testing experience.

KPIs (role success indicators)

Number and success rate of new products launched per season.

Batch consistency (sensory scores, defect rate, rework %).

Yield/cost adherence and wastage reduction.

Compliance audit results (SFDA/HACCP) and documentation quality.

Training outcomes for junior staff.

To apply: Email your CV to

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