Menu Planning: Collaborate with resort management to develop Chinese menus that cater to guests' preferences and dietary requirements, featuring a variety of regional cuisines such as Cantonese, Sichuan, Hunan, and Shandong. Food Preparation: Prepare and cook a diverse range of Chinese dishes using authentic recipes, fresh ingredients, and traditional cooking techniques, including stir-frying, steaming, braising, and deep-frying to achieve distinct flavors and textures. Recipe Development: Create new recipes and innovative variations of classic Chinese dishes, experimenting with ingredients, spices, and cooking methods to introduce creative twists and elevate the dining experience for guests. Ingredient Sourcing: Source high-quality ingredients, spices, and condiments required for Chinese cuisine, ensuring authenticity, freshness, and adherence to food safety standards, and maintaining inventory levels to support kitchen operations. Food Presentation: Plate and garnish Chinese dishes with attention to detail and aesthetic appeal, using decorative elements and traditional serving techniques such as garnishes, carving, and plating to enhance visual presentation and create an enticing dining experience. Quality Control: Monitor food quality and consistency throughout the cooking process, tasting and adjusting seasoning as needed, and ensuring that dishes meet established standards for flavor, texture, and appearance. Kitchen Management: Manage kitchen operations efficiently, organizing workstations, coordinating with kitchen staff, and delegating tasks to ensure timely preparation and service of Chinese cuisine to meet guest expectations. Hygiene and Safety: Maintain cleanliness and hygiene in the kitchen, following sanitation procedures, food safety guidelines, and HACCP principles to prevent cross-contamination, foodborne illnesses, and ensure compliance with health regulations. Training and Supervision: Train and supervise kitchen staff in the preparation and cooking of Chinese dishes, providing guidance, feedback, and coaching to ensure consistency in cooking techniques and adherence to recipe standards. Menu Innovation: Stay updated on culinary trends, techniques, and ingredients related to Chinese cuisine, and incorporate new ideas and innovations into menu development to keep offerings fresh, exciting, and reflective of current culinary preferences. Customer Interaction: Interact with guests to understand their preferences, accommodate special requests or dietary restrictions, and provide recommendations or explanations about Chinese dishes and culinary traditions, enhancing the dining experience. Cost Management: Manage food costs and kitchen expenses effectively, optimizing ingredient usage, minimizing waste, and controlling portion sizes to maximize profitability while maintaining quality and value for guests.