Pastry Chef De Partie

Oversee and coordinate pastry production, supervise cooks and kitchen staff, determine presentation and create decorative displays, ensure proper portions and garnishes, monitor quantity prepared, inform service staff of menu specials and out-of-stock items, assist with hiring/training/scheduling and employee coaching, maintain food safety logs and ensure quality standards, monitor stock and supplies, and perform related duties to support a high-quality Marriott kitchen operation.