Chocolatier jobs in Finland
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.
Chocolatier – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.54 €/h |
|---|---|
| Bottom tenth | 12.86 €/h |
| Top tenth | 23.44 €/h |
| Employees | 2,657 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.08 €/h | 1,875 |
| Men | 18.04 €/h | 782 |
Chocolatier - Which skills are essential?
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Use moulds and pieces of chocolate to create three-dimensional artwork and decorate the piece with designs in chocolate.
Origins of chocolate. Evolution of chocolate up to today. Preservation and fomentation of the tradition of chocolate.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Produce different kinds of confectionery from chocolate mass.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.
Process to transform cacao to chocolate where the seeds of the cacao tree are fermented to develop the flavour. Process from beginning to the end including the drying of the beans, cleaning and roasting, the grinding of the nibs to obtain cocoa mass and processing accordingly.
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
Types of chocolate such as milk chocolate, white chocolate, dark chocolate, unsweetened chocolate and raw chocolate.
Variety of cocoa beans like criollo, forastero, trinitario and their properties and characteristics to foresee the type of chocolate the cocoa can yield.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
Come up with new concepts.
Ensure the quality of all factors involved in a food production process.
Chocolatier - Which skills are useful but not essential?
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, production controls, formulas and food safety procedures.
Ensure effective working relationships with colleagues and others. Maintain them over long periods of time.
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
The distinction between dietary fats that come fromanimals and oils derived from vegetables.
Managing the manufacturing process of ice cream from the blending stage to cooling and blend flavours, freezing, and packaging.
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
Demonstrate degrees of maturity by fully understanding one's own qualities and abilities which can serve as sources of confidence in different situations.
Examining the type ofcocoa bean delivered by suppliers and matching it to the desired product.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Adapt service approach when circumstances change.
recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage
Analyse characteristics, composition, and other properties of food products at reception.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.