（一）工作内容与职责

1.主要负责公司外航产品生产组织管理，监督落实试餐改餐等大型活动实施，保障配餐服务和产品质量，负责监督检查生产任务执行情况，确保无误，同时根据客户反馈意见对现有产品进行口味调试等，优化菜单餐谱配方，负责提升餐食满意度达到客户要求。

2.主要负责外航菜品设计研发，制定新产品的工艺流程及餐谱配方，试餐时积极向客户推荐研发新品。

3.主要负责公司外航菜品工艺流程改进、提升、批量生产等实施方案，监督管理内部食品质量，卫生安全，餐食标准等符合要求，确保管辖内航线生产平稳。

4.主要负责中翼公司范围内对外航菜品提供现场技术培训或交流，参与涉及外航餐食人才技术评审。

5.参与北京地区原材料评审工作，负责管控外航菜品原材料成本。

（二）工作地点：北京

（三）任职资格

1.年龄：40-55岁之间。

2.文化程度：高中以上学历（或等同于高中的职业学历）。

3.专业素质：具备很高的西餐烹饪专业理论和技术水平。

4.地域：欧美地区人员

5.工作经验：至少有20年星级酒店、高级西餐厅、大型配餐企业工作经历，具有5年以上标准化西餐制作或具有在华工作经验、五星级酒店工作经验者优先。

6.语言能力：具有流利的英文沟通、读写能力，能使用中文进行基本沟通、掌握基本的中文读、写能力。

7.创新设计能力：掌握流行制作趋势，具备创新意识及质量、成本管控知识，较强餐谱创新、设计及释意能力。

8.管理能力：具备较强的从业相关食品卫生知识，具备良好的管理素质，能够监管日常生产，能组织并提供烹饪技术培训。

9.个人素养：能够适应中国企业工作性质，能接受加班和调休；身体健康，无传染疾病。

10.其他：北京住所优先，能接受节假日值班，需提供在华工作必要相关证明。

（四）薪酬待遇

年薪72万左右，具体面议

(I) Job Responsibilities

1. Primarily responsible for organizing and managing the production of international airline catering products. Oversee the implementation of major events such as trial meals and meal modifications to ensure catering service quality and product standards. Supervise and inspect production task execution to guarantee accuracy. Adjust existing product flavors based on customer feedback, optimize menu recipes, and enhance meal satisfaction to meet client requirements.

2. Lead the design and development of international airline dishes, establish production processes and recipe formulations for new products, and actively promote new developments to clients during tasting sessions.

3. Lead implementation plans for improving, enhancing, and scaling production processes for international airline dishes. Oversee internal food quality, hygiene, safety, and meal standards compliance to ensure stable production across managed routes.

4. Provide on-site technical training or exchange for international airline dishes within Zhongyi Company. Participate in technical evaluations for international airline catering personnel.

5. Participate in raw material evaluations for the Beijing region and manage cost control for international airline dish ingredients.

(II) Work Location: Beijing

(III) Qualifications

1. Age: Between 40-55 years old.

2. Education: High school diploma or equivalent vocational qualification.

3. Professional Competence: Possess advanced theoretical knowledge and technical proficiency in Western cuisine.

4. Regional Background: Candidates from Europe or North America.

5. Work Experience: Minimum 20 years in star-rated hotels, high-end Western restaurants, or large catering enterprises. Preference given to candidates with 5+ years in standardized Western cuisine production, China work experience, or five-star hotel experience.

6. Language Proficiency: Fluent English communication, reading, and writing skills. Basic Chinese communication ability with foundational reading and writing skills.

7. Innovation & Design: Stay abreast of culinary trends, demonstrate innovative thinking, and possess knowledge of quality and cost control. Strong ability to innovate, design, and interpret menus.

8. Management: Possess robust food safety knowledge relevant to the industry. Exhibit strong managerial qualities, oversee daily production, and organize/deliver culinary training.

9. Personal Qualities: Adapt well to the work culture of Chinese enterprises; willing to accept overtime and compensatory time off. In good health with no infectious diseases.

10. Other Requirements: Preference given to Beijing residents; willingness to work holidays; must provide necessary documentation for employment in China.

IV. Compensation

Annual salary of about 720,000 RMB, specific terms to be discussed.

（一）工作内容与职责

1.主要负责公司中式餐食生产组织管理，监督落实试餐改餐等大型活动实施，保障配餐服务和产品质量，负责监督检查生产任务执行情况，确保无误，同时根据客户反馈意见对现有产品进行口味调试等，优化菜单餐谱配方，负责提升餐食满意度达到客户要求。

2.主要负责中式菜品设计研发，制定新产品的工艺流程及餐谱配方，试餐时积极向客户推荐研发新品。

3.主要负责公司中式菜品工艺流程改进、提升、批量生产等实施方案，监督管理内部食品质量，卫生安全，餐食标准等符合要求，确保管辖内航线生产平稳。

4.主要负责中翼公司范围内对中式菜品提供现场技术培训或交流，参与中餐类人才技术评审。

5.参与北京地区原材料评审工作，负责管控中式菜品原材料成本。

（二）工作地点：北京

（三）任职资格

1.年龄：40-50岁之间。

2.文化程度：高中以上学历（或等同于高中的职业学历）。

3.专业素质：具备较高的中餐烹饪专业理论和技术水平。

4.语言能力：具备熟练的中文沟通能力、基本的英文沟通、读写能力。

5.地域：东南亚、港、澳地区人员优先。

6.工作经验：至少有15年大型酒店、高级中餐厅、大型配餐企业工作经历，具有5年以上标准化中餐制作或具有在华工作经验、同类型配餐企业工作经验者优先。

7.创新设计能力：掌握流行制作趋势，具备创新意识及质量、成本管控知识，较强餐谱创新、设计及释意能力。

8.管理能力：具备较强的从业相关食品卫生知识，具备良好的管理素质，能够监管日常生产，能组织并提供烹饪技术培训。

9.个人素养：能够适应企业工作性质，能接受加班和调休；身体健康，无传染疾病。

10.其他：北京住所优先、能接受节假日值班。

（四）薪酬待遇

年薪40万左右，具体面议

(I) Job Responsibilities

1. Primarily responsible for organizing and managing the production of Chinese-style meals. Oversee the implementation of major events such as trial meals and menu modifications to ensure catering service quality and product standards. Supervise and inspect production task execution to guarantee accuracy. Adjust existing product flavors based on customer feedback, optimize menu recipes, and enhance meal satisfaction to meet client requirements.

2. Lead the design and development of Chinese cuisine, establish production processes and recipes for new products, and actively promote new items to clients during trial meals.

3. Oversee implementation plans for improving Chinese cuisine production processes, scaling up operations, and ensuring batch production compliance. Manage internal food quality, hygiene, safety, and meal standards to maintain operational stability across assigned flight routes.

4. Deliver on-site technical training or knowledge exchange for Chinese cuisine within Zhongyi Company, and participate in technical evaluations of Chinese culinary talent.

5. Participate in raw material evaluations for the Beijing region and manage cost control for Chinese cuisine ingredients.

(II) Work Location: Beijing

(III) Qualifications

1. Age: Between 40 and 50 years old.

2. Education: High school diploma or equivalent vocational qualification.

3. Professional Competence: Advanced theoretical knowledge and technical proficiency in Chinese culinary arts.

4. Language Skills: Fluent Chinese communication; basic English communication, reading, and writing abilities.

5. Regional Background: Preference given to candidates from Southeast Asia, Hong Kong, or Macau.

6. Experience: Minimum 15 years in large hotels, high-end Chinese restaurants, or major catering enterprises. Preference given to those with 5+ years in standardized Chinese cuisine production, China-based experience, or similar catering roles.

7. Innovation & Design: Stay abreast of culinary trends, demonstrate innovative thinking, and possess knowledge of quality and cost control. Strong ability to innovate, design, and interpret menus.

8. Management Skills: Strong knowledge of food hygiene regulations, excellent management qualities, ability to oversee daily production, and organize/deliver culinary training.

9. Personal Qualities: Adaptable to corporate work environment, willing to accept overtime and compensatory time off; in good health with no infectious diseases.

10. Other Requirements: Preference given to Beijing residents; willingness to work holidays.

IV. Compensation

Annual salary of about 400,000 RMB, specific terms to be discussed.

请将简历或问题发送至：

liu.qi.ming@fesco.com.cn

Please send your resume or questions to：liu.qi.ming@fesco.com.cn