Menu Planning and Recipe Development: Design menus featuring authentic Chinese dishes such as stir-fries, noodles, dumplings, soups (like hot and sour soup, wonton soup), rice dishes (like fried rice), and specialties from different regions (Sichuan, Cantonese, Hunan, etc.). Develop new recipes or variations of traditional dishes while maintaining authenticity and flavor profiles. Food Preparation and Cooking: Prepare and marinate meats, seafood, tofu, and vegetables using traditional Chinese ingredients and seasonings like soy sauce, oyster sauce, ginger, garlic, and Sichuan peppercorns. Utilize cooking techniques such as stir-frying, steaming, braising, deep-frying, and wok tossing to achieve authentic flavors and textures. Knowledge of Regional Cuisine: Have a deep understanding of the diverse culinary traditions within Chinese cuisine, including specialties from provinces such as Sichuan, Guangdong (Canton), Hunan, and Jiangsu. Incorporate regional ingredients, cooking techniques, and cultural influences into menu offerings. Maintaining Food Quality and Hygiene: Ensure that food preparation areas, equipment, and utensils meet sanitation standards and regulations. Monitor food storage, handling, and freshness to maintain high-quality standards and prevent food contamination. Team Management and Training: Supervise kitchen staff, including cooks, assistants, and apprentices, to ensure efficient food production and workflow. Train and mentor junior staff in Chinese cooking techniques, recipes, and presentation methods. Inventory Management and Cost Control: Manage inventory levels of Chinese ingredients, spices, and specialty items such as sauces, condiments, and seasonings. Control food costs by minimizing wastage, optimizing portion sizes, and sourcing ingredients efficiently. Creativity and Innovation: Innovate and experiment with Chinese dishes while respecting traditional flavors and techniques. Introduce seasonal variations or fusion dishes to cater to diverse tastes and preferences. Customer Interaction and Satisfaction: Collaborate with restaurant management to understand customer preferences and feedback. Adapt dishes or menus based on customer demand and ensure high levels of customer satisfaction. Adherence to Health and Safety Standards: Follow health and safety regulations related to food preparation, hygiene, and cleanliness in the kitchen. Implement food safety practices and procedures to maintain a safe environment for staff and customers. Passion for Chinese Cuisine: Display a genuine passion for Chinese food culture, ingredients, and culinary traditions. Stay updated with current food trends and innovations in Chinese cuisine through research, networking, and professional development.