Responsibilities include:
 
Candy Production and Management:
Recipe Preparation: Developing and refining recipes for hard candies, ensuring consistent taste, texture, and quality Ingredient Measurement: Accurately measure and mix ingredients such as sugar, flavourings, colourings, and other additives Cooking and Mixing: Cook mixtures at precise temperatures using industrial candy-making equipment to achieve desired consistency Shaping: Pour cooked mixtures into molds or shape by hand or machine, ensuring uniformity and appearance Cooling and Hardening: Monitor the cooling process to ensure candies harden correctly without compromising quality Cutting: Cut candies into designated shapes and sizes using appropriate materials and techniques Staff Management:
Supervision: Oversee and manage junior confectioners and production staff, providing guidance and training as needed. Scheduling: Create and manage production schedules to ensure timely completion of all orders Performance Evaluation: Conduct regular performance reviews and provide constructive feedback to junior staff Training: Develop and implement training programs to enhance staff skills and knowledge in candy making and production processes Team Coordination: Foster a collaborative and positive work environment Quality Control:
Inspection: Regularly inspect products for quality, consistency, and adherence to specifications Testing: Conduct taste tests and texture evaluations to maintain product standards Documentation: Maintain detailed records of batches, ingredients, and production processes Procurement and Inventory Management:
Stock Monitoring: Track inventory levels of raw materials and finished products Ordering Supplies: Order ingredients and packaging materials as needed to ensure continuous production Receipting: Manage the receipting process for incoming materials, ensuring accuracy and quality Supplier Relations: Develop and maintain relationships with suppliers to negotiate prices and ensure timely delivery of high-quality ingredients Waste Reduction: Implement practices to minimise waste and improve efficiency Production:
Goal Setting: Maintain production quotas to meet business demands Efficiency Monitoring: Monitor production processes to identify and address bottlenecks or inefficiencies Reporting: Generate regular reports on production metrics, including output, quality, and inventory levels Recipe Development:
Innovation: Develop and experiment with new flavours, shapes, and types of candies Trends: Stay updated on industry trends and customer preferences to introduce new products Feedback: Collect and incorporate feedback from customers and team members to refine recipes Equipment Operation and Maintenance:
Operation: Operate candy-making machinery, ensuring they function efficiently and safely Maintenance: Perform routine maintenance and cleaning of equipment to prevent malfunctions and ensure longevity Troubleshooting: Quickly identify and resolve any issues with machinery or production processes Food Safety and Hygiene:
Sanitation: Maintain a clean and organised workspace, following all food safety, hygiene and sanitation protocols Compliance: Ensure all production activities comply with health and safety regulations, including proper storage and handling of ingredients Training: Stay informed about food safety standards and participate in ongoing training Qualifications / Requirements:
Degree or equivalent Certification in Culinary Arts, Pastry Arts, or related field preferred. Minimum of 2 years’ experience in commercial kitchen environment with pastry production and management experience Certification in food safety is a plus Computer Literate Strong knowledge of confectionery techniques and equipment Creative and artistic ability in candy design and presentation Excellent attention to detail and commitment to quality Strong leadership and communication skills Ability to work in a fast-paced environment and meet production deadlines