Enforcing the policies and regulationsChef de Partie must understand the standard policies and procedures regarding receiving, preparation, storage and sanitation of food and the menu items fully, including the recipes, production and presentation methods. This helps to ensure great food handling and preservation with storage temperature and all other essential aspects being kitchen equipmentChef de Partie maintain and operate essential kitchen equipment and report malfunctions and damages to ensure the kitchen continues running Observing kitchen hygieneChef de Partie are responsible for safety, hygiene and correct use of department utensils and equipment and motivates junior chefs to work under deadlines, whilst ensuring the removal of expired foods from storage and maintenance of proper preservation and waste disposal of Chef de PartieThere are different types of Chef de Partie titles, depending on the hotel or restaurant where you might work. The following are the most typical:Butcher chefThe Butcher chef is also known as the Boucher and handles meat and poultry preparation before delivery to other stations. You could also handle and prepare various types of seafood such as fish and Fish chef or PoissonnierThis role deals with the handling and preparation of all dishes that incorporate fish. You will handle the fish from the butchering process to the creation of or the relief cookActs as a replacement in any of the stations when the need arises and has to master all stations, not just a specific one. A head chef may supervise the work of a relief cook or they may have to work as an intermediary between Pastry chef or patissierThis Chef de Partie handles all types of desserts, pastries and baked goods within the kitchen. While a baker will only work on already prepared baking recipes, a Pastry chef may need to work on all kinds of desserts. Skills: chef food preparation Stock Managment Kitchen operations