1. Proficient in the production techniques of French bread, toast, and various pastries, possessing a solid theoretical foundation and practical experience in baking. 2. Responsible for new product development, capable of researching and developing competitive new products based on market demands and consumer preferences. 3. Improve and optimize existing products to enhance their taste, quality, and stability. 4. Familiar with the properties and uses of baking ingredients, able to select materials reasonably to reduce production costs.

1. Graduates with a college degree or above, majoring in baking technology, food science, or related fields. 2. Possessing 3-5 years or more of experience in the research and development of French pastry and sweet baking, with priority given to those with work experience at renowned baking brands or baking research and development institutions. 3. Possessing innovative thinking and keen market insight, capable of continuously introducing new ideas and leading the baking trends. 4. Having a unique aesthetic and understanding of the appearance and taste of products, able to design attractive and tempting baking products. 5.Possessing good work habits and professional ethics, focusing on details, and being able to strictly adhere to food safety and hygiene standards. 6. Possessing strong learning ability and self-improvement awareness, capable of continuously learning and mastering new baking technologies and knowledge.