Responsibilities:

1. Responsible for the process transformation of the production of foods such as room temperature conditioning packages, conditioning bento, and boncai in the central factory for chain catering, community supermarkets and platform group purchases; 2. Responsible for organizing the research and development of small-scale, pilot, and Mass production and other work;

3. Responsible for implementing standardized process guidance for cooking and presentation of products in the central factory after process transformation;

4. Drafting and revising the relevant raw material acceptance standards and process operation standards of the central factory's prepared lunch products;

5. Responsible for the selection of central kitchen production equipment and operation SSOP preparation, training, production process tracking and supervision after the transformation of the conditioning process; 

6. Responsible for the establishment of the factory production and packaging of the conditioning lunch and participate in the supplier packaging evaluation.

job requirements:

1. Bachelor degree or above in food science and engineering, food machinery and other related majors;

2. Understand the development of Chinese-style prepared lunch food industry and customer demand trends, and be innovative;

3. More than three years experience in process transformation research and development of a central factory for refrigerated or room temperature prepared food, familiar with product industrialization and mechanization production technology, formula, flavor debugging, and copying;

4. Have more than 3 years of actual food application work experience; have a good cost control awareness; 

5. Can perform computer office operations;

6. Aged 30-40 years old, with quick thinking, strong sense of responsibility, strong communication skills, and love to study food. Able to independently manage industrialized production is preferred.

Responsibilities:

1. Responsible for the process conversion of frozen preparation packages, prepared lunches, bon choi, frozen noodles and other foods in the central factory for chain catering, community supermarkets and platform group purchases;

2. Responsible for organizing the research and development of small-scale, pilot-scale, and mass-production work for the preparation of the lunch process conversion product;

3. Responsible for implementing standardized process guidance for cooking and presentation of products in the central factory after process transformation;

4. Drafting and revising the relevant raw material acceptance standards and process operation standards of the central factory's prepared lunch products;

5. Responsible for the selection and operation of central kitchen production equipment selection and operation SSOP preparation, training, production process tracking and supervision after the transformation of the conditioning process;

6. Responsible for the establishment of the factory production and packaging of the prepared lunch and participate in the evaluation of supplier packaging materials.

job requirements:

1. Bachelor degree or above in food science and engineering, food machinery and other related majors;

2. Understand the development of the Chinese frozen preparation food industry and customer demand trends, and be innovative;

3. More than three years experience in process transformation research and development of a central factory for refrigerated or room temperature prepared food, familiar with product industrialization and mechanization production technology, formula, flavor debugging, and copying;

4. Have more than 3 years of actual food application work experience, and have a good sense of cost control; 

5. Be able to perform computer office operations;

6. Aged 25-40 years old, with quick thinking, strong sense of responsibility, strong communication skills, and love to study food. Able to independently manage industrialized production is preferred.

Responsibilities:

1. Responsible for the process transformation research and development work of bakery products and semi-finished products such as burgers and pizzas in the central factory of chain restaurants;

2. Responsible for organizing small-scale, pilot-scale, and mass production of baking process transformation products;

3. Responsible for implementing standardized process guidance for cooking and presenting the products after the transformation of the central kitchen process;

4. Drafting and revision of relevant raw material acceptance standards and process operation standards for central kitchen transformation products;

5. Responsible for the selection of central kitchen production equipment and operation SSOP preparation, training, production process tracking and supervision after the transformation of the dish process;

6. Responsible for the establishment of the production packaging of bakery products and material packages in the factory and participate in the evaluation of supplier packaging materials;

7. Optimize and improve the company's existing bakery products;

8. According to market demand, develop new baking products.

job requirements:

1. Bachelor degree or above in food science and engineering, food machinery and other related majors or a degree in cooking and pastry (baking);

2. Understand the development of Sino-European packaging in the baking industry and customer demand trends, and be innovative;

3. More than three years of experience in process research and development in West Point Central Factory, independent industrial production management is preferred;

4. Have a good cost control awareness;

5. Able to perform computer office operations;

6. Aged 30-40 years old, with quick thinking, strong sense of responsibility, strong communication skills, and love to study food.

Responsibilities:

1. Responsible for organizing and implementing the process improvement and formula innovation of the company's existing products;

2. Responsible for organizing and implementing new product research and project approval;

3. Responsible for organizing the implementation of formula design, component testing, process design, and cost accounting in all new product development stages; work, process workshops, large-scale production standardization transformation, and chain store back kitchen standardized production standards, etc.;

4. Responsible for organizing and designing new products or improved process equipment, production line layout, etc.;

5. Responsible for cooperating with the purchasing department in the selection and establishment of equipment suppliers;

6. Responsible for organizing the compilation of acceptance criteria for all raw and auxiliary materials of products and the acceptance criteria for finished products in chain stores;

7. Formulation, filing and storage of relevant technology, process documents, standard samples and forms required in work, and corresponding technology transfer;

8. Assist the production system and the store back kitchen production system to complete relevant employee SOP training and meet the standards;

9. Responsible for cooperating with the new plant preparation department in the process layout planning, design, and equipment technical parameters of the new plant;

10. Organize the performance appraisal and motivation work of the personnel under its jurisdiction.

job requirements:

1. Bachelor degree or above in related majors in food science and engineering;

2. More than five years of R&D technical experience in various types of food (quick-frozen noodles, baking, conditioning, etc.);

3. Responsible for the organization, leadership and management of technical and technological departments for more than three years;

4. Working experience in a large food company with more than 30,000 square meters or a well-known company in the food industry is preferred;

5. Have a certain teamwork or work coordination ability.

Responsibilities:

1. Strictly abide by company rules and regulations;

2. Serve civilized, treat others politely, and pay attention to maintaining personal appearance;

3. Loving and dedicated to work, obey the command of superiors, and complete the cleaning workers in the area in accordance with the working standards within the specified time;

4. If abnormal phenomena are found in the cleaning process, such as water leakage, water leakage, damage to facilities, malfunctions, etc., report to the administrative department in time;

5. Keep the cleaning tools and supplies properly. They should not be lost or artificially damaged. You can't borrow the cleaning tools and supplies for others to use or take them home.

job requirements:

1. Be in good health and work with a health certificate;

2. Strong sense of responsibility, able to bear hardships and stand hard work, and obey the arrangement;

3. 20 to 45 years old, relevant work experience is preferred.

Responsibilities:

1. Responsible for checking the appearance and attendance of the cleaners, and making good assessment records;

2. According to the work tasks of the day, be responsible for the assignment and assignment of daily work, and check the cleanliness and sanitation status of each responsibility area under its jurisdiction;

3. Responsible for checking the working conditions of cleaners at any time, and adjusting the configuration of various tools and manpower in time;

4. Responsible for guiding the cleaning and maintenance of cleaning tools and equipment;

5. Responsible for filling in daily work records and handover work;

6. Complete other tasks assigned by the leader.

job requirements:

1. Have cleaning management experience and use various cleaning tools.

2. Clear thinking, strong language skills, and good communication skills;

3. Healthy, able to bear hardships and stand hard work, service arrangements;

4. Have good psychological quality and teamwork spirit, and have a strong sense of responsibility.