Chef de partie

Menu planning, production, mise en place, preparation, inventory, goods, storage, materials, and hygiene. The chef de partie is equipped with the necessary skills to fulfill their duties in the absence of the head chef. They may delegate individual tasks to their saucier. Conducts daily checks regarding: Production Mise en place at each station Preparation and plating Verifying the quality of each dish and taking appropriate action if necessary. Must act solely in the interests of the establishment. In the absence of the head chef, only necessary supplies may be purchased. He reports all malfunctions and maintenance needs to the head chef or the assistant chef. Cleanliness He shares responsibility for the cleanliness and hygiene of the staff, equipment, refrigerators, and storage areas. Personnel He shares responsibility for providing his supervisor with accurate and complete information and relays instructions to his staff. …