Soup base mixologist is a professional technician who specializes in the research and development of hotpot base, taste adjustment, and quality control. play a crucial role in the hotpot industry chain, directly affecting the core flavor of hotpot.

Main job responsibilities:

- Base material research and development: new hotpot base recipes based on market trends and regional taste preferences (such as the spicy and numbing flavors of Chongqing and Sichuan, and the clear soup ofangdong), balancing the tastes of fragrance, spiciness, numbing, and freshness.

- Taste adjustment: Adjust the concentration, spiciness, and salt of the base according to the characteristics of different ingredients (such as tripe, beef, vegetables, etc.) to ensure a coordinated match between ingredients and soup base.

- control: Monitor the parameters of the base production process, such as raw material ratio, simmering time, and temperature, to ensure stable batch taste.

- Customized service: personalized base material solutions for restaurant brands or customers to meet the needs of chain stores or characteristic hotpot restaurants.

Core competency requirements:

- Knowledge of the of spices (such as star anise, cassia bark, bay leaves, etc.), oil treatment (such as the refining of beef tallow and rapeseed), and seasoning balance skills, as well as understanding of food safety standards and market taste insights.

With the refined development of the hotpot industry, professional soup baseologists have become an important force to enhance brand competitiveness. They play a key role especially in the standardization and differentiation competition of chain hotpot brands