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 establish…