Chef de Partie - Pastry

- Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

- Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards

- Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard

- Maintain proper rotation of product in all chillers to minimize wastage/spoilage

- Adheres to Movenpick standards of food quality, preparation, recipes, and presentation