•    Demi Chef is responsible for the day to day operation with the assigned kitchen section in cooperation with the other kitchen sections of the culinary outlet or kitchen department
•    Demi Chef takes the full responsibility of the food quality and strives for fully delighting our customers within the culinary operation 
•    Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens
•    Plan and execute in conjunction with higher kitchen management, activities, special events, menu implementations according to the annual marketing plans
•    Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned
•    Ensure that positive working relations with non-food and beverage departments are fostered giving co-operation at all times
•    Be aware of and comply with all legislation affecting the operation health regulations and fire and safety regulations
•    Ensure disciplinary and grievance procedures are properly adhered to and followed
•    Handle customer comments and complaints and take swift corrective action after consultation with direct culinary supervisor and department head concerned
•    Be responsible and accountable for individual managing stocks and supplies and MeP, as well as kitchen energy costs and kitchen utensils within his/ her kitchen section
•    Find ways to improve the efficiency of the operations which will benefit our customers after consultation with direct culinary supervisor and department head concerned
•    Constantly strive to reduce energy consumption through awareness campaigns within all kitchens