Inside the Fire: What It Really Takes to Run a Chinese Restaurant Kitchen (中餐廚房經營實錄)

Step through the swinging door of a Chinese restaurant kitchen, and you’re stepping into a world that runs on rhythm, precision, and heat. At first glance, it’s chaos—flames flying, orders shouted, oil sizzling. But look closer, and you’ll see a system that’s been refined through thousands of nights of dinner rushes.

This is what it takes to run the kitchen—not just cook in it.

1. The Wok Line Is the Heart—and the Pressure Point (炒鍋區是廚房的核心與壓力來源)

Every dish starts here. The wok station (炒鍋區) is the center of gravity, and the wok master runs the show.

• Each wok burner runs at 100,000–150,000 BTUs, 3x stronger than household ranges.

• The wok chef cooks by feel, not timer—knowing the heat, the smoke, the sauce at a glance.

• Dishes move fast: under 3 minutes per plate is the norm.

The Wok Master (炒鍋師傅) is often the most skilled, most essential person in the kitchen. Without them, the line collapses.

2. Prep Starts Early—and Never Stops (備料從早忙到晚)

By 10:00 a.m., vegetable chopping (切菜) is already underway:

• Bok choy, cabbage, peppers—washed and binned.

• Chicken sliced thin and marinated in soy, sesame, egg white, and cornstarch (for tenderness).

• Dumplings folded, sauces batch-prepped, soups simmered.

This is the domain of the Knife Prep Master (砧板師傅)—fast, precise, and critical for food cost control.

3. Inventory Runs on Discipline (庫存管理靠的是紀律)

Most Chinese restaurants manage:

• Fresh protein deliveries 3–4x per week (生鮮肉類三至四次進貨)

• Daily vegetable sourcing (每日蔬菜配送)

• Dry goods in bulk (大宗乾貨採購): rice, soy sauce, cooking wine, starches

Inventory turnover must be tight. Walk-ins are small. Spoilage is expensive. Owners check stock every day (每日盤點)—and some even manually count.

4. The Team Is Built on Roles, Not Titles (廚房團隊靠分工不靠頭銜)

Forget "Executive Chef." Chinese kitchens use role-based hierarchy:

• Wok Master (炒鍋師傅) – Runs hot line and stir-fry production

• Knife Master (砧板師傅) – In charge of cutting and marination

• Steamer/Soup Cook (蒸湯師傅) – Handles dumplings, buns, broths

• Utility/Dishwasher (打雜) – Clean-up, prep assist, delivery intake

Cross-training is key. Loyalty is gold. Good owners manage schedules to reduce turnover, often providing staff meals (員工餐) and sometimes housing (員工宿舍).

5. The Owner Is the System (老闆就是整個系統)

In most Chinese restaurants, the owner wears every hat:

• Purchaser (採購)

• Schedule manager (排班)

• Expeditor (出菜控管)

• Cash handler (現金管理)

• Problem solver (臨時狀況處理)

There is no “back office.” The office is the counter next to the rice cooker.

Real Economics of a Chinese Kitchen (中餐廚房的經營數字)

• Food Cost (食材成本): 28–32%

• Labor Cost (人工成本): 25–30%

• Daily Sales Goal (每日營業目標): $2,000+

• Waste Limit (損耗上限): Under $300/week

• Net Margin (純利率): 5–12%, depending on volume and delivery split

Delivery platforms eat 20–30%, so many restaurants now use in-house online ordering systems (自家外送平台) or emphasize catering (外燴服務).

🏁 Final Word (總結)

A Chinese restaurant kitchen isn’t glamorous—it’s gritty, fast, disciplined, and hot.

But if you understand the systems, respect the workflow, and honor the people who run it, you’ll see why this business model endures.

It’s not about fine plating or fancy marketing. It’s about fire, flavor, and flow—and that all starts in the kitchen.