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. In cooperation with the head chef, organizes the apprentice training program. He strives to ensure that the apprentice chefs receive excellent training. He participates in management meetings as the head chef's representative. Prepare daily menus (cold and hot appetizers and salad buffet) Mise en place for breakfast buffet Discuss daily menus, banquets, and events with the entire team Prepare staff meals Lunch service (restaurant, bar, lobby, terrace, dining room) Dinner service (half board and à la carte) Check the mise en place in the garde manger Create mise en place for the à la carte menu on the terrace, lobby or bar, in the restaurant, dining room, for banquets, parties, and coffee breaks (sandwiches and canapés) Prepare aperitifs Assemble amuse-bouches Supervise and assist others (as needed) Order supplies from the head chef (the day before) Check supplies; Check refrigerator temperature and expiration date, label, and store.