Responsibilities:

1. Responsible for the design and management of food preparation and the mechanical and electrical (electrical, water supply and drainage) of the central kitchen;

2. In the process of the project, it is possible to independently analyze the construction related design basic indicators to ensure that the project planning meets the requirements of the feasibility analysis;

3. Responsible for the summary and establishment of electrical, water supply and drainage design standards;

4. Responsible for technical docking with the project management center and design and construction units, follow up the progress of electromechanical drawings and review of drawings;

5. Reasonably plan and design the layout of production lines and the layout of equipment and facilities according to the requirements of food processing.

job requirements:

1. Male, electrical, water supply and drainage related majors, college degree or above, more than 2 years of work experience;

2. Proficiency in using office software such as CAD and office;

3. Have a strong sense of responsibility, good communication and coordination skills, and be able to withstand certain work pressures;

4. Familiar with the design process and related professional knowledge, and have been engaged in electromechanical design/management work such as catering and hotels are preferred.

Responsibilities:

1. Cooperate with food process transformation engineers to realize the process transformation research and development work of Chinese food stores (Sichuan, Hunan) for industrialized production of vegetables in the central factory; 2. Responsible for organizing (Sichuan, Hunan) vegetable process transformation product research and development small trials, pilot trials, and volume Production and other work;

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 factory production and packaging of dishes and material packages (Sichuan, Hunan) and participate in the evaluation of supplier packaging materials;

7. Docking the food machinery processing technology and improving the standard digital production technology.

job requirements:

1. Technical secondary school or high school degree or above in cooking school, capable of computer office operation;

2. Good at (Sichuan, Hunan) cuisine, with more than three years of experience in mechanized process transformation of catering chain central factories;

3. Those who have experience in cooking process transformation and production management in central kitchens (Sichuan and Hunan) are preferred; 

4. Aged 30-45 years old, with quick thinking, strong sense of responsibility, strong communication skills, and a passion for food research.

Responsibilities:

1. Cooperate with food process transformation engineers to realize the industrialized production process transformation research and development work of Cantonese cuisine in Chinese food stores in the central factory;

2. Responsible for organizing the research and development of Cantonese cuisine technology transformation products for small trials, pilot trials and mass production;

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 factory production and packaging of Cantonese dishes and materials and participate in the evaluation of supplier packaging materials;

7. Docking the food machinery processing technology and improving the standard digital production technology.

job requirements:

1. Technical secondary school or high school degree or above in cooking school, capable of computer office operation;

2. Good at Cantonese cuisine, with more than three years of experience in process research and development and transformation of catering chain central factories;

3. Those who have experience in the production and management of mechanical process transformation of Cantonese cuisine in Central Kitchen are preferred;

4. Aged 30-45 years old, with quick thinking, strong sense of responsibility, strong communication skills, and love to study food.

Responsibilities:

1. Responsible for the research and development and industrial transformation of products according to the needs of the company and customers (soup base material, compound seasoning powder, seasoning sauce, seasoning oil, pickles, etc.);

2. Responsible for the process transformation research and development work of the existing store compound primer in the central factory;

3. Responsible for organizing small-scale, pilot-scale, and mass-produced transformational product development;

4. Responsible for the standardized process guidance for the cooking and presentation of the central kitchen material package products in the store;

5. Drafting and revision of relevant raw material acceptance standards and process operation standards for central kitchen compound seasoning products;

6. Responsible for production equipment selection and operation SSOP preparation, training, production process tracking and supervision;

7. Responsible for the establishment of the production and packaging of the material package in the factory and participate in the evaluation of supplier packaging materials;

8. Collect and report market information regularly and irregularly.

job requirements:

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

2. More than five years of work experience in this industry, with more senior R&D and transformation experience in the compound seasoning industry; 

3. Solid (marinade), semi-solid (seasoning sauce, Xinpai base, instant sauce), liquid ( Experience in the process transformation of compound seasoning products such as sauces and seasoning red oil;

4. More than three years of experience in the production and management of seasoning packages in the central factory of a customized seasoning enterprise is preferred;

5. Understand the laws and regulations related to food additives, and be familiar with the physical and chemical properties and use of various raw materials such as food additives and condiments;

6. Familiar with catering seasoning and meat pickling, and master certain salty seasoning skills;

7. 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 research and development and industrial transformation of products according to the needs of the company and customers (soup base material, compound seasoning powder, seasoning sauce, seasoning oil, pickles, etc.);

2. Responsible for the process transformation research and development work of the existing store compound primer in the central factory;

3. Responsible for organizing small-scale, pilot-scale, and mass-produced transformational product development;

4. Responsible for the standardized process guidance for the cooking and presentation of the central kitchen material package products in the store;

5. Drafting and revision of relevant raw material acceptance standards and process operation standards for central kitchen compound seasoning products;

6. Responsible for production equipment selection and operation SSOP preparation, training, production process tracking and supervision;

7. Responsible for the establishment of the production and packaging of the material package in the factory and participate in the evaluation of supplier packaging materials;

8. Collect and report market information regularly and irregularly.

job requirements:

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

2. More than five years of working experience in this industry, with more senior R&D and transformation experience in the compound seasoning industry; 3. Solid (marinade), semi-solid (seasoning sauce, Xinpai base, instant sauce), liquid (seasoning) Experience in the process transformation of compound seasoning products such as juice, flavored red oil;

4. More than three years of experience in the production and management of seasoning packages in the central factory of a customized seasoning enterprise is preferred;

5. Understand the laws and regulations related to food additives, and be familiar with the physical and chemical properties and use of various raw materials such as food additives and condiments;

6. Familiar with catering seasoning and meat pickling, and master certain salty seasoning skills;

7. 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 transformation research and development work of the frozen/refrigerated convenient clean vegetables produced in the central factory in the community supermarket and platform group purchase;

2. Responsible for organizing small-scale trials, pilot trials, and mass production of products that facilitate the transformation of clean vegetable process;

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 facilitating the establishment of clean vegetable production packaging in the factory and participating in supplier packaging material evaluation.

job requirements:

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

2. Food has more than three years of experience in R&D and transformation of convenient clean vegetable mechanized production technology in central factories of supermarkets and network platform chain brands;

3. Those who have more than three years of experience in the production and management of convenient vegetable cleaning process conversion in the central factory are preferred;

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