Menu Planning: Designing menus featuring a variety of Chinese dishes, including appetizers, soups, main courses, stir-fries, noodles, rice dishes, and dim sum, while considering factors such as regional specialties, seasonal ingredients, and customer preferences. Recipe Development: Creating and refining recipes for traditional Chinese dishes, incorporating authentic ingredients such as soy sauce, ginger, garlic, scallions, and Chinese five-spice powder to achieve balanced flavors, textures, and aromas. Food Preparation: Preparing and cooking Chinese dishes according to established recipes and culinary techniques, including wok frying, steaming, boiling, braising, stir-frying, and deep-frying, while paying attention to cooking times, temperatures, and methods to achieve optimal results. Ingredient Selection: Selecting high-quality ingredients such as meats (chicken, pork, beef, seafood), fresh vegetables, tofu, noodles, rice, and specialty sauces to ensure authenticity and flavor excellence in Chinese dishes. Cooking Techniques: Mastering traditional Chinese cooking techniques such as wok hei (breath of the wok), velveting (pre-coating meats with cornstarch and egg whites), and double cooking (parboiling and stir-frying) to achieve characteristic textures and flavors in Chinese cuisine. Sauce and Seasoning: Preparing and seasoning sauces, marinades, and seasonings commonly used in Chinese cooking, such as soy sauce, oyster sauce, hoisin sauce, rice wine, vinegar, and sesame oil, to enhance the flavor and depth of dishes. Presentation: Plating and presenting Chinese dishes attractively, using traditional serving vessels such as ceramic bowls, porcelain plates, bamboo steamers, and lacquered trays, and garnishing with fresh herbs, vegetables, and edible flowers to enhance visual appeal. Quality Control: Monitoring food quality and consistency throughout the cooking process, tasting dishes for flavor balance and seasoning, and making adjustments as needed to meet quality standards and customer expectations. Hygiene and Safety: Adhering to strict hygiene and food safety standards in food preparation, handling, and storage, maintaining cleanliness in the kitchen and work area, and ensuring compliance with health regulations and sanitation guidelines. Team Leadership: Leading and supervising kitchen staff, including cooks, assistants, and apprentices, providing guidance, training, and support to ensure consistency, efficiency, and teamwork in food preparation and service. Customer Interaction: Interacting with customers to understand their preferences, dietary restrictions, and feedback on Chinese dishes, accommodating special requests or modifications as needed, and providing personalized recommendations or suggestions. Menu Innovation: Experimenting with new ingredients, flavors, and techniques to innovate and modernize traditional Chinese recipes, creating unique and innovative dishes that appeal to contemporary tastes while preserving the essence of Chinese cuisine.