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. 2. Responsible for optimizing, supervising, and implementing hygiene and safety standards for dessert rooms and bakeries. 3. Develop standard operating procedures (SOPs), health and safety standards, production standards, etc. for each position in the dessert room and bakery, and supervise team members to comply with the standards. 4. Timely conduct employee training to ensure that employees are familiar with the company's rules and regulations, as well as job operating procedures and standards. 5. Optimize the organizational structure and organizational capabilities of bakery employees.

1. At least 3 years of experience in developing desserts/pastries/baking products. 2. Understand the concept of bread fermentation and professional knowledge of healthy food in Europe and America, love European and American food culture, and have a good aesthetic sense.