Cheval Blanc Chef de Partie

Paris • France

Tuesday, November 25, 2025

Cheval Blanc, a distinguished member of the LVMH group, is renowned for offering a unique, personalized, and contemporary luxury hospitality experience. Since its inception in 2006, Cheval Blanc has expanded its presence to prestigious locations such as Courchevel, the Maldives, St-Barth, St-Tropez, Paris, and the Seychelles. As an employer, Cheval Blanc is committed to nurturing talent and providing opportunities for personal and professional growth within its esteemed establishments.

1. Oversee the preparation of assigned menu components in accordance with the technical sheets developed by the Head Chef.
2. Organize and manage the work of kitchen staff under supervision, ensuring compliance with hygiene standards.
3. Control the receipt of goods following HACCP protocols and ensure their quality.
4. Ensure proper storage and preservation of food items in line with hotel procedures.
5. Maintain the freshness and quality of products.
6. Efficiently manage perishable goods in accordance with hotel procedures.
7. Prepare and monitor the menu components, ensuring adherence to the Head Chef's instructions and hotel procedures.
8. Strive to deliver high-quality dishes with aesthetic appeal, promoting the restaurant and optimizing costs.
9. Maintain cleanliness, safety, and hygiene in the designated area, adhering to HACCP standards.
10. Ensure proper use, respect, and maintenance of all equipment in the designated area, following HACCP standards.
11. Participate in daily stock management, including FIFO rule, inventory, and orders.
12. Coordinate the work of the team to ensure quality and smooth service.
13. Welcome and train new staff members.
14. Supervise Commis and Demi-Chefs de Partie, providing operational support.
15. Report any abnormal situations concerning safety or potential accidents involving clients or colleagues to management.

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

1. Organizational and operational management skills
2. Attention to detail and precision
3. Team spirit
4. Creativity and initiative
5. Excellent interpersonal skills
6. Customer service orientation
7. Availability, flexibility, and responsiveness

A minimum of 3 years of experience as a Chef de Partie in a luxury hotel or Michelin-starred restaurant is required.

BEP/CAP Cuisine or BAC PRO Cuisine

Cheval Blanc Paris offers a stimulating work environment, 50% reimbursement of health insurance, numerous internal training opportunities, access to a social worker, secure bike and scooter parking, company Uber account for late-night commutes, 90% reimbursement of transportation costs, provided and laundered uniforms, and meals at the staff restaurant. Opportunities for internal mobility within Cheval Blanc and LVMH are available after two years of service.

Cheval Blanc Paris is dedicated to unveiling the potential of its employees, referred to as 'Talents.' The company fosters a culture of excellence, creativity, and personal growth, encouraging its team members to exceed expectations and share their unique skills. Cheval Blanc values diversity and inclusivity, recognizing and recruiting talent from all backgrounds.