1. He has to prepare local and Asian food,
2. He has to be ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
3. He has to be expert at ensuring food quality and maintaining kitchen standard.
4. He has to work with other kitchen staff to ensure the kitchen run effectively.
5. He has to oversees food preparation.
6. He has to ordering food, materials and other suppklies while stay within budget limitation.
7. He has to keep our eating establishment running smoothly, increase profitability and sale growth.
