Cheval Blanc Chef de Partie

LVMH Hotel Management is the hospitality division of LVMH, established in 2009 to offer warm service globally, reinterpreting luxury hotel codes. Cheval Blanc offers a unique, personalized, and modern vision of luxury hospitality, with locations in Courchevel, the Maldives, the Caribbean, and St-Tropez, and upcoming expansions in Paris, London, and Los Angeles.

1. Control the receipt of goods following HACCP protocols and ensure their quality.
2. Prepare and oversee menu components, ensuring adherence to the Chef's instructions and hotel procedures.
3. Ensure the delivery of high-quality dishes with aesthetic appeal, optimizing costs.
4. Maintain freshness and quality of products.
5. Manage perishable goods effectively.
6. Ensure cleanliness, safety, and hygiene in compliance with HACCP standards.
7. Proper use, maintenance, and care of equipment in compliance with HACCP standards.
8. Store and preserve food items appropriately.
9. Participate in daily stock management, including FIFO, inventory, and orders.
10. Coordinate team work to ensure quality and smooth service.
11. Welcome and train new staff members.
12. Supervise commis and demi chefs de partie, providing operational support.
13. Report any abnormal situations regarding safety or accident risks to management.

1. BEP/CAP in Cuisine or BAC PRO in Cuisine
2. Mastery of HACCP hygiene standards
3. Knowledge of luxury hospitality or Michelin-starred restaurant operations

1. Organizational and operational management skills
2. Attention to detail and rigor
3. Team spirit
4. Creativity and proactivity
5. Interpersonal skills
6. Customer service orientation
7. Availability, flexibility, and responsiveness

2 years of experience as a Chef de Partie in a luxury hotel or Michelin-starred restaurant.

BEP/CAP in Cuisine or BAC PRO in Cuisine

Located in Courchevel, the workplace embodies a culture of sincerity and kindness, considered the ultimate form of elegance, with a focus on craftsmanship, creativity, exclusive privacy, and the art of hospitality.