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1. Mastery of all knowledge and skills of cook level4. 2. Preparing starters and main courses to be baked, fried and roasted. 3. Marinating meat products that need to be baked, fried and roasted.4. Carrying out the preparations, monitoring/checking the quality, doneness, taste, colour, fluidity, etc. and making adjustments/dosing. 5. In a small restaurant, the specialty chef Asian cuisine is also deputy chef in emergencies. 6. Good knowledge of Eastern ingredients and their use in Asian cooking. 7. Basicknowledge and skills of the four main streams of Chinese cuisine. 8. Cleaning one's own working environment, kitchen equipment and machines and assisting any kitchen helper present in the complete cleaning of the kitchen. 9. A good team player who is flexible and has good communication skil...