Responsibilities： 1.Responsible for the R&D of new cuisine, making flexible adjustments to dishes according to seasons/events/themes, organize and establish product development related processes. 2.Optimize the menu structure, improve product taste, production, quality and raw materials, and improve the process, refer to customer feedback, and adjust and optimize products in a timely manner. 3.Manage product costs and budgets to ensure the efficiency and economy of the production process. 4.Product knowledge training, product operation skills training and product culture training. 5.Comply with the company's food safety and hygiene standards, be responsible for auditing store operating standards, and provide training on common opportunities. 6.Sort out the standard plan for raw materials, regularly check the quality of raw materials, investigate the raw materials market, manage suppliers and put forward optimization suggestions.

Qualifications: 1.More than 10 years of experience in Western cuisine, including more than 5 years of experience in Western cuisine R&D and management, overseas catering and cooking study experience, or overseas catering work background. 2.Be familiar with and have insight into the international food and raw material market, have worked in all technical positions in the industry, and have written standardization capabilities. 3.Excellent communication and coordination skills, able to collaborate effectively with different departments and stakeholders. 4.Have problem-solving and decision-making skills, and be able to make wise decisions under pressure. 5.Familiar with food safety and hygiene standards, able to ensure products comply with regulations and standards. 6.Good time management and organizational skills, able to manage work in a multi-tasking environment.