一、崗位職責/Job Responsibilities
1、主導公司起酥類新產(chǎn)品的創(chuàng)意開發(fā)、配方設(shè)計、工藝研究與原型制作。
Lead the creative development, formula design, process research, and prototyping of new laminated pastry products (e.g., croissants, Danish pastries).
2、深入研究開酥技術(shù)、分層機理、油脂特性與應(yīng)用，優(yōu)化工藝參數(shù)。
Conduct in-depth research on lamination techniques, layering mechanisms, and the characteristics/application of fats (e.g., butter, margarine), optimizing process parameters.
3、攻克起酥產(chǎn)品在研發(fā)和量產(chǎn)中遇到的技術(shù)難題。
Solve technical challenges encountered during the R&D and mass production of laminated products.
4、追蹤全球起酥品類的新原料、新設(shè)備、新趨勢，并推動技術(shù)應(yīng)用。
Track global trends in new ingredients, equipment, and technologies for laminated pastries and promote their application.
5、負責將實驗室成功的起酥產(chǎn)品配方與工藝，完成工業(yè)化生產(chǎn)轉(zhuǎn)化。
Be responsible for scaling up successfully lab-developed laminated product formulas and processes for industrial mass production.
6、主導制定起酥產(chǎn)品的詳細、可執(zhí)行的標準作業(yè)程序（SOP）、工藝參數(shù)及質(zhì)量控制點。
Lead the development of detailed, executable Standard Operating Procedures (SOPs), process parameters, and quality control points for laminated products.
7、深入生產(chǎn)一線，指導、培訓生產(chǎn)團隊掌握關(guān)鍵起酥操作要點（如面團溫度控制、折疊次數(shù)、松弛時間等）。
Work closely on the production floor to guide and train production teams on key lamination techniques (e.g., dough temperature control, number of folds, resting time).
8、解決量產(chǎn)過程中出現(xiàn)的工藝波動、設(shè)備適配性及產(chǎn)品質(zhì)量穩(wěn)定性問題，持續(xù)優(yōu)化生產(chǎn)效率與成本。
Solve issues related to process variability, equipment compatibility, and product quality stability during mass production, continuously optimizing efficiency and cost.
9、建立起酥產(chǎn)品的核心質(zhì)量評價標準，協(xié)同進行原料入廠檢驗、過程監(jiān)控及成品質(zhì)量分析。
Establish core quality evaluation standards for laminated products and collaborate on incoming raw material inspection, in-process monitoring, and finished product quality analysis.
10、建立并維護起酥產(chǎn)品專用的技術(shù)檔案、配方庫及原料數(shù)據(jù)庫。
Establish and maintain a dedicated technical archive, formula library, and raw material database for laminated products.
11、負責相關(guān)技術(shù)文件的編寫、更新與培訓。
Be responsible for the writing, updating, and training related to technical documents.
12、對現(xiàn)有起酥產(chǎn)品進行持續(xù)的技術(shù)改良與升級。
Conduct continuous technical improvement and upgrades for existing laminated products.
二、任職資格要求/Qualifications Requirements
1、大專及以上學歷，食品科學、烘焙工藝等相關(guān)專業(yè)。
College diploma or above in Food Science, Baking Technology, or related fields.
2、3年以上專注起酥類產(chǎn)品（丹麥面團、牛角包、千層酥皮等）的研發(fā)經(jīng)驗，對開酥工藝有深厚理解和實操經(jīng)驗。
Minimum 3 years of R&D experience focused on laminated pastry products (e.g., Danish dough, croissants, puff pastry), with deep theoretical understanding and hands-on experience in lamination techniques.
3、具備至少1個以上成功將起酥新品從實驗室推向量產(chǎn)的經(jīng)驗，熟悉工業(yè)化生產(chǎn)線流程與設(shè)備（如和面機、開酥機、起酥生產(chǎn)線）。
Proven experience in successfully scaling up at least one new laminated product from lab to mass production. Familiar with industrial production line processes and equipment (e.g., mixers, dough sheeters/laminators, pastry lines).
4、精通烘焙學原理，熟悉油脂化學、面團流變學在起酥產(chǎn)品中的應(yīng)用。
Proficient in baking science principles, with knowledge of fat chemistry and dough rheology as applied to laminated products.
5、具備優(yōu)秀的動手能力、分析問題與解決復雜技術(shù)問題的能力。
Strong practical skills, with excellent analytical and problem-solving abilities for complex technical issues.
6、良好的溝通能力與團隊合作精神，能適應(yīng)生產(chǎn)現(xiàn)場環(huán)境。
Good communication skills and a team player, adaptable to a production floor environment.
三、薪酬福利/ Salary Package
入職繳納五險一金，周末及節(jié)假日休息，月薪10K-15K。
Five social insurances and one housing fund are provided upon onboarding. Weekends and public holidays are off. Monthly salary ranges from 10,000 to 15,000 RMB.
四、工作地點/ Work Location：
北京市順義區(qū)順西南路7號院