Pastry chef and his apprentice

1. Familiar with the production of baking products. Able to complete the independent production of products; 2. Able to conduct full cost accounting and control, and familiar with the use and combination of various raw materials; 3. Have certain knowledge of nutrition and health. 1. Be in good health and have a health certificate. Have good food hygiene quality; 2. Familiar with the pastry making process and the safe operation of related equipment; 3. Ability to work diligently, obey work arrangements, and study hard; 4. More than 2-5 years of working experience in a bakery chain store or bakery; [Inexperienced apprentices are also acceptable] Reminder: Do not rush to remit money or pay a deposit before seeing the actual product to avoid being cheated.