Demi chefs assist executive chefs with an array of different tasks in the kitchen. They are expected to chop vegetables, and to butcher, grill, and sear different cuts of meat. They also assist pastry chefs with desserts. In addition to meal preparation, demi chefs must clean their work stations and adhere to health and safety regulations. They must manage their kitchen stations, order food and supplies, and cut down on kitchen waste. Some demi chefs may even be asked to help the executive chef create new menu items.

Demi chefs need to possess certain skills to be successful, some of those being transferable skills, but some being specific to the trade. They must be patient and calm under the stress of hot and cramped cooking quarters. Executive chefs depend on their demi chefs to be efficient and consistent. They are required to finish their work on time, without sacrificing quality. Demi chefs must also be creative; they need to be ready to improvise when ingredients and resources aren’t available.