Menu planning: Creating menus that feature a diverse range of authentic Chinese dishes, including regional specialties such as Cantonese, Sichuan, Hunan, and more. Recipe development: Developing and refining recipes for traditional Chinese dishes, ensuring authenticity, flavor, and consistency. Food preparation: Overseeing the preparation of ingredients and cooking processes to ensure that dishes are prepared according to traditional Chinese cooking techniques and standards. Wok skills: Mastering the art of wok cooking, including stir-frying, steaming, deep-frying, and more, to create dishes that are both flavorful and visually appealing. Ingredient selection: Sourcing high-quality and fresh ingredients, including traditional Chinese herbs, spices, and sauces, to use in cooking. Flavor balance: Understanding the principles of Chinese cuisine, including the balance of flavors such as sweet, sour, bitter, salty, and umami, and incorporating them into dishes. Knife skills: Demonstrating proficiency in knife skills for chopping, slicing, and dicing ingredients with precision and efficiency. Presentation: Paying attention to food presentation and plating techniques to create visually stunning dishes that are as appealing to the eye as they are to the palate. Kitchen management: Overseeing the day-to-day operations of the kitchen, including supervising kitchen staff, managing inventory, and ensuring compliance with health and safety regulations. Continuous learning: Keeping abreast of new trends, techniques, and ingredients in Chinese cuisine through research, training, and culinary workshops.