Job Responsibilities

1. Responsible for the research and development of new baking products, responsible for product quality, including but not limited to ingredient quality, product quality, etc., to ensure good customer evaluation (dine-in/takeaway) 2. Responsible for the optimization, supervision and implementation of hygiene and safety standards in dessert rooms and bakeries 3. Develop standard operating procedures (SOP), health and safety standards, production standards, etc. for each position in the dessert room and bakery, and supervise team members to implement them according to the standards. 4. Carry out employee training in a timely manner to ensure that employees are familiar with company rules and the operating procedures and standards of their positions; cooperate with the company to implement relevant measures 5. Optimize dessert room manpower and bakery structure and organization capabilities

Job Requirements

Have more than 3 years of experience in the production and research and development of dessert/baking products in Western restaurants, understand European and American bread fermentation concepts and professional knowledge of healthy food, love European and American food culture, and have aesthetic ability.

Required Languages

English, Mandarin