Profession chocolate moulding operator

Chocolate moulding operators tend machines and equipment that pour tempered chocolate into moulds to form bars, blocks, and other shapes of chococlate. They monitor machines to ensure that moulds do not jam.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Temperature scales

    Celsius and Fahrenheit temperature scales.

  • Processes of foods and beverages manufacturing

    Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

Skills

  • Monitor temperature in manufacturing process of food and beverages

    Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

  • Clean food and beverage machinery

    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.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Adhere to organisational guidelines

    Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

  • Match product moulds

    Changing moulds to match product specification. Run test samples and check for proper specifications.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Temper chocolate

    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.

  • Be at ease in unsafe environments

    Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

  • Mould chocolate

    Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Start up chocolate moulding line

    Start up moulding line equipment, including chillers, air compressor, chocolate tanks, pumps and tempering units.

  • Examine production samples

    Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Work in conveyor belts in food manufacturing

    Work in rotating conveyor belt systems in food manufacturing.

Optional knowledge and skills

liaise with colleagues have computer literacy liaise with managers perform multiple tasks at the same time ensure compliance with environmental legislation in food production store goods keep machines oiled for steady functioning manage challenging work conditions during food processing operations process from cacao to chocolate health, safety and hygiene legislation set up equipment for food production types of chocolate act reliably show confidence