• Food preparation: Select, prepare, and chop fresh ingredients like vegetables and meats.
• Cooking: Cook a variety of Chinese dishes using traditional techniques, especially wok cooking, stir-frying, and steaming.
• Quality control: Ensure all dishes meet the restaurant's standards for taste, quality, and presentation.
• Kitchen management: Maintain a clean, organized, and sanitized work station. Monitor inventory levels and restock as needed.
• Safety and sanitation: Adhere strictly to all food safety, sanitation, and hygiene regulations.
• Team collaboration: Work with other kitchen staff, including sous chefs and line cooks, to coordinate and ensure smooth meal service.
• Following recipes: Accurately follow recipes and instructions from senior chefs. 

Required skills and qualifications

• Experience and knowledge of Chinese cuisine, including traditional cooking methods and spices.
• Ability to work efficiently in a fast-paced environment.
• Attention to detail and strong organizational skills.
• Physical stamina and ability to stand for long periods.
• Basic knowledge of food safety and sanitation procedures.