Menu Planning and Recipe Development: Creating menus that feature authentic Chinese dishes, considering regional specialties, seasonal ingredients, and customer preferences. Cooking Expertise: Demonstrating proficiency in preparing a wide range of Chinese dishes, such as stir-fries, dumplings, noodles, soups (like hot and sour soup), seafood dishes, and various types of roasted meats (like Peking duck). Ingredients and Flavors: Knowledge of traditional Chinese ingredients, spices, and sauces (such as soy sauce, oyster sauce, hoisin sauce, and fermented bean paste) and their proportions to create balanced and harmonious flavors. Cooking Techniques: Mastery of Chinese cooking techniques such as stir-frying, steaming, deep-frying, braising, and roasting, each of which contributes to the unique texture and taste of Chinese dishes. Food Presentation: Ensuring that Chinese dishes are presented attractively while maintaining their traditional flavors and textures, often incorporating garnishes like spring onions, cilantro, and sesame seeds. Maintaining Quality Standards: Upholding high standards of food quality, taste, and consistency in preparation methods. Hygiene and Safety: Adhering to strict hygiene and sanitation standards in the kitchen to ensure food safety and cleanliness. Team Leadership: Supervising kitchen staff and coordinating tasks to ensure efficient operations during service, especially during peak hours. Customer Interaction: Interacting with customers to explain Chinese dishes, make recommendations, and accommodate special requests or dietary requirements. Adaptability: Ability to adapt recipes and cooking techniques to suit different dietary preferences and cultural tastes while maintaining authenticity. Continuous Learning: Keeping updated with trends in Chinese cuisine, experimenting with new ingredients and techniques, and participating in professional development opportunities to enhance culinary skills.