Menu Planning: Designing menus featuring a variety of Chinese dishes, including appetizers, soups, stir-fries, noodles, rice dishes, and dim sum. Recipe Development: Creating and refining recipes for traditional Chinese dishes, incorporating a balance of flavors, textures, and ingredients to achieve authenticity and culinary excellence. Ingredient Selection: Sourcing high-quality ingredients, spices, sauces, and condiments essential for Chinese cooking, including soy sauce, oyster sauce, hoisin sauce, and Chinese five-spice powder. Food Preparation: Preparing ingredients by slicing, chopping, marinating, and employing cooking techniques such as stir-frying, steaming, braising, deep-frying, and roasting. Wok Cooking: Mastering the use of a wok for stir-frying and other high-heat cooking techniques, ensuring quick and even cooking while preserving the natural flavors and textures of ingredients. Sauce Preparation: Creating authentic Chinese sauces and flavorings, including basic sauces such as garlic sauce, ginger sauce, and brown sauce, as well as specialty sauces for specific dishes. Dim Sum Making: Crafting traditional dim sum dishes such as dumplings, spring rolls, bao buns, and siu mai, mastering techniques for dough preparation, filling stuffing, and shaping. Dish Presentation: Plating dishes attractively, garnishing with fresh herbs, vegetables, and edible flowers, and incorporating traditional accompaniments such as soy sauce, chili oil, and vinegar to enhance visual appeal and flavor. Quality Control: Ensuring consistency in taste, texture, and presentation of dishes across all servings, maintaining high standards of quality and authenticity. Hygiene and Sanitation: Adhering to strict hygiene and sanitation standards in the kitchen, including food safety practices, cleanliness of utensils, and proper storage of ingredients. Kitchen Management: Managing kitchen operations efficiently, including inventory management, equipment maintenance, and staff supervision to ensure smooth workflow and timely service. Catering and Events: Participating in catering events or special occasions to showcase Chinese cuisine, catering to specific dietary preferences and cultural requirements. Customer Interaction: Interacting with customers to understand their preferences, dietary restrictions, and feedback, and adapting dishes accordingly to ensure customer satisfaction. Training and Development: Mentoring junior chefs and kitchen staff in Chinese cooking techniques, recipes, and cultural nuances to preserve culinary traditions and maintain authenticity. Continuous Learning: Staying updated with trends in Chinese cuisine, exploring regional variations, and attending workshops or culinary courses to expand knowledge and skills.