1. Based on the scenario, kitchen resources are electricity for all purpose like oven. heaters, gases, water, raw material. 2. I am working as a head chef and managing. I have a lot of responsibilities that manage all kitchen equipment. A head chef is a highly skilled professional the operations of a restaurant or dining facility. They are responsibility for the food that comes out of a kitchen, from conception to execution. 3. Wastage of food 4. The Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act) is most pivotal environmental legislation that focuses of protection of matters of national environmental significance. It enables a national approach to wards heritage protection and biodiversity conservation. State and territory governments are responsible for matters of state and local significance