General Information:

基本信息：

Purpose to Hire/ 工作目的:

Supporting business. This position will be responsible for fermentation research and study, recipe

and process developing for soy sauce and other fermented sauce, including but not limited to

China sauce and compound seasoning. Can delivery NPD projects dependently.

为支持公司业务发展.该岗位将负责酱油发酵技术研究，酱油及其它发酵酱配方和工艺开发，

包括但不限于中式酱料和复合调味料品类。能够独立交付新产品开发项目。

Accountabilities & Responsibilities/ 职责描述:

1.  Familiar with soy sauce and China sauce and industry technology developing.

熟悉酱油及中式酱品类及行业技术发展。

2.  Be responsible for microorganism research and study, recipe development, process design

and line trial. Products include soy sauce, oyster sauce, soybean sauce, compound seasoning

etc.

负责发酵微生物研究，配方开发，工艺设计和生产测试。产品包括酱油、蚝油、黄豆

酱、复合调味酱等。

3.  Provide solution for production quality and improvement

协助生产解决生产上出现的质量问题及改善。

4.  Coordinate with procurement to develop new materials for cost saving and products

improvement.

配合采购部开发、测试新的原物料实现成本节约和产品改进。

5.  Supporting export department to develop products and prepare relevant information to

help business

支持出口部开发新产品及相应资料准备，以增加公司业务。

Educational Requirement, Competencies & Capabilities/ 学历， 胜任力及能力 要求:

Must Have/ 必须具备:

1.  Educational Requirement

专业知识要求（包括但不仅限于学历要求）

Bachelor’s in microbiology, bioengineering, food science and engineering etc.

微生物学、生物工程、食品科学与工程等相关专业本科以上

2.  Working experience requirement 从业经验要求（包括但不仅限于行业或专业年限）

At least one years working experience on microbiology study or fermentation process

从事微生物研究或发酵工艺开发工作 1 年以上

3.  Capability requirement 能力素质要求

Strong sense of responsibilities, integrity, team player, self-motivation and detail-oriented

工作认真细心，勤奋踏实，服从安排，有一定协调沟通能力

Good command of English, can read English document literature

具备熟练的英文读写能力，能看懂英文文献资料。

Strong sense of confidentiality 有较强的保密意识

Familiar with office software 熟练应用 Office 等办公自动化软件

Nice to Have/ 最优具备:

l  大学英语六级以上水平

l  硕士学位

l  流利的英语听说

Salary & Welfare/ 薪酬福利:

l  薪资待遇面谈

l  十三薪+Bonus

l  班车福利

l  公司工会福利

l  商业保险

l  免费宿舍