- The Chef sets the kitchen operation policy and organizes the work
- Setting menus for both of them
- Responsible for the cleanliness of the crew and uniforms
- Responsible for the preparation of the list of direct purchases of the kitchen and direct to the stores of food and beverages and is responsible for the follow-up of refrigerants and freezers and make sure its temperature
- Responsible for the follow-up cleanliness of all sections of the kitchen interest to please guests and know their proposals
