Menu Planning: Developing menus featuring a variety of traditional Chinese dishes, including regional specialties from provinces such as Sichuan, Cantonese, Hunan, and Beijing, and ensuring that dishes are authentic and reflect the diverse flavors and cooking techniques of Chinese cuisine. Recipe Development: Creating and refining recipes for Chinese dishes, including stir-fries, soups, noodle dishes, dumplings, dim sum, and seafood specialties, while incorporating fresh and seasonal ingredients for optimal flavor and quality. Food Preparation: Preparing ingredients such as vegetables, meats, seafood, and tofu, and marinating them with sauces, spices, and seasonings according to traditional Chinese recipes and cooking methods. Cooking Techniques: Demonstrating proficiency in various cooking techniques specific to Chinese cuisine, including stir-frying, steaming, deep-frying, braising, and roasting, to create dishes with vibrant colors, textures, and flavors. Wok Skills: Mastering the art of wok cooking, including controlling heat, tossing ingredients with precision, and achieving the perfect balance of flavors and textures in stir-fried dishes. Sauce Making: Preparing and balancing a variety of Chinese sauces and seasonings, including soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and fermented bean paste, to enhance the taste of dishes. Dim Sum Production: Crafting a variety of dim sum items such as dumplings, buns, spring rolls, and siu mai, and mastering the techniques of dough rolling, filling preparation, and steaming or frying to perfection. Presentation: Plating dishes attractively and garnishing them with fresh herbs, scallions, and chili peppers to enhance their visual appeal and provide a complete dining experience reminiscent of Chinese culinary culture. Quality Control: Ensuring that all dishes meet high standards of taste, texture, and appearance, and adhering to food safety and hygiene regulations to maintain cleanliness and sanitation in the kitchen. Inventory Management: Managing inventory levels of ingredients, spices, and pantry items used in Chinese cooking, and ordering supplies as needed to ensure availability and freshness. Training and Supervision: Training kitchen staff in Chinese cooking techniques, recipes, and presentation standards, and supervising their work to maintain consistency and quality in food preparation. Continuous Learning: Staying updated on current trends, ingredients, and techniques in Chinese cuisine through research, professional development opportunities, and participation in culinary events and competitions.