Menu Planning: Creating menus that feature a variety of authentic Chinese dishes, representing different regional cuisines and catering to the preferences of the target audience. Recipe Development: Developing and perfecting recipes for traditional Chinese dishes, incorporating authentic flavors, ingredients, and cooking techniques specific to each regional cuisine. Ingredient Selection and Procurement: Sourcing fresh and high-quality ingredients such as meats, seafood, vegetables, herbs, and spices used in Chinese cooking, ensuring authenticity and freshness. Wok Cooking Techniques: Mastering the art of wok cooking, which is central to Chinese cuisine, including stir-frying, deep-frying, steaming, braising, and roasting techniques. Flavor Balancing: Understanding the balance of flavors in Chinese cuisine, which typically includes elements of sweet, sour, bitter, salty, and umami tastes, and adjusting seasonings accordingly. Knife Skills: Developing excellent knife skills for slicing, dicing, and chopping ingredients with precision and efficiency, as knife work is crucial in Chinese cooking. Presentation Skills: Creating visually appealing presentations of Chinese dishes, paying attention to color, texture, and garnishes, often using traditional Chinese serving ware. Hygiene and Food Safety: Adhering to strict hygiene and food safety standards in the kitchen to prevent contamination and ensure the safety of diners. Team Leadership: Supervising kitchen staff, delegating tasks, and ensuring smooth operations during food preparation and service, especially during busy service periods. Menu Customization: Adapting traditional Chinese recipes to accommodate the dietary preferences and restrictions of customers, including vegetarian, vegan, gluten-free, or low-sodium options. Customer Interaction: Interacting with customers to understand their preferences, provide recommendations, and accommodate special requests related to Chinese cuisine. Continuous Learning: Keeping up-to-date with the latest trends and innovations in Chinese cuisine, exploring new ingredients, techniques, and regional variations through culinary research and experimentation.