1. Independent production of baking products: According to the specifications and standards of baking foods, independently complete various baking products, and ensure that the product quality meets the expected standard.
2. Raw material management: Familiar with the characteristics and use methods of raw materials, ensure the taste and quality of Hong Kong-style all-baked products.
3. Equipment operation: Proficient in baking equipment, including ovens and mixers, to ensure production efficiency and product quality.
4. Sanitation maintenance: Responsible for the daily cleaning and disinfection of production equipment, tools and premises, ensuring that the working environment meets food safety standards,
