Menu Planning: Designing menus that feature a variety of traditional Chinese dishes, including stir-fries, noodle dishes, dim sum, soups, seafood, and specialties from regions such as Sichuan, Cantonese, Hunan, and Shandong. Ingredient Selection: Selecting fresh and high-quality ingredients, including meats, seafood, vegetables, and herbs, as well as traditional Chinese condiments and sauces like soy sauce, oyster sauce, hoisin sauce, and sesame oil. Food Preparation: Mastering the techniques for preparing various Chinese dishes, such as stir-frying, steaming, braising, deep-frying, and roasting, to achieve authentic flavors and textures. Knife Skills: Demonstrating proficiency in Chinese knife skills, including chopping, slicing, and julienning vegetables and meats with precision and speed. Flavor Balancing: Understanding the balance of flavors in Chinese cuisine, including the use of savory (umami), sweet, sour, bitter, and spicy elements to create harmonious and flavorful dishes. Wok Cooking: Utilizing wok cooking techniques such as high-heat stir-frying, smoking, and steaming to achieve wok hei (breath of the wok) and impart a distinctive smoky flavor to dishes. Dim Sum Making: Mastering the art of making dim sum, including dumplings, buns, spring rolls, and other bite-sized delicacies, using traditional folding and pleating techniques. Presentation: Paying attention to the presentation of dishes, including garnishing with fresh herbs, arranging food attractively on serving platters or plates, and using decorative elements like edible flowers or carved vegetables. Menu Customization: Catering to dietary preferences and restrictions by offering vegetarian, gluten-free, and low-sodium options, and adapting traditional recipes to meet modern tastes and trends. Kitchen Management: Overseeing the smooth operation of the kitchen, including managing inventory, controlling food costs, and ensuring compliance with food safety and sanitation standards. Team Leadership: Leading and mentoring kitchen staff, including sous chefs, cooks, and kitchen helpers, to ensure consistency in food quality and execution. Continuous Learning: Staying updated on culinary trends, techniques, and ingredients through research, training, and collaboration with other chefs and culinary experts.