Confectioner
Confectioners mix sweeteners and other ingredients, and shape and cook confectionery including chocolate, toffee and other lollies.
Confectioners may perform the following tasks:
- examine production schedules to determine confectionery types and quantities to be made
- check the cleanliness and operation of equipment before beginning production
- weigh, measure, mix, dissolve and boil ingredients in pans
- operate equipment that refines and tempers chocolate
- assist with coating chocolate bars and preparing chocolate products
- control temperature and pressure in cookers used to make boiled sweets, starch-moulded products, caramels, toffees, nougat and chocolate centres
- operate equipment to compress sugar mixes into sweets
- check batch consistency using a stainless steel spatula or measuring equipment such as a refractometer
- sort and inspect finished or partly finished products.
With experience and sometimes further training, it is possible to progress to leading hand, supervisory or management positions.
Most confectioners work full time. Senior confectioners provide on-the-job training to lower-grade employees and coordinate work in a team environment.
Personal Requirements:
- enjoy practical and manual work
- physically fit
- neat and clean
- enjoy working in a team.
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