•    Together with the Executive Chef/ Executive Sous Chef/ Executive Sous Chef – Banquet, the Chef de Cuisine takes the full responsibility of the food quality and strives to fully delight our guests 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 activities, special events and 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 always giving co-operation.
•    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 the Food & Beverage Manager and department head concerned.
•    Be responsible and accountable for individual food cost as well as kitchen supplies, energy costs and kitchen utensils.
•    Find ways to improve the efficiency of the operations which will benefit our customers.
•    Assist the Executive Chef/ Executive Sous Chef/ Executive Sous Chef – Banquet, and consistently finding ways to further improve the food cost through strategic purchasing, without negatively affecting the pre-determined quality standards.