Cheval Blanc Chef de Partie

Cheval Blanc is a portfolio of ultra‑luxury hotels and residences renowned for singular craftsmanship and bespoke service. As part of the LVMH group, the brand combines haute hospitality with the operational rigour and talent development typical of a leading luxury conglomerate.

1. Ensure strict adherence to Standard Operating Procedures (SOP) and company Policies & Procedures (P&P) within the assigned station.
2. Supervise, train and mentor junior kitchen staff; delegate tasks and verify execution of duties by commis and line cooks.
3. Plan, control and participate in daily production to meet quality, portioning and timing standards.
4. Coordinate orders, deliveries and inventory activities for the station; complete requisition documentation and manage stock for assigned shifts.
5. Oversee hygiene, safety and maintenance standards in the kitchen and storage areas; ensure compliance with food‑safety regulations at all times.
6. Perform quality control on every dish leaving the section, intervening to correct preparation or presentation as required.
7. Participate in shift handovers by briefing the incoming team on scheduled events, menu specifics and outstanding tasks.
8. Support the Second Sous Chef in implementing directives across multiple workstations and act as coach and supervisor during service.

1. Minimum three years' professional kitchen experience, including experience in a luxury hotel, fine‑dining or high‑volume upscale outlet.
2. Professional culinary diploma or equivalent formal training and demonstrable practical competency.
3. Certified knowledge of food safety and hygiene standards (HACCP recommended).
4. Proven ability to lead and develop junior staff in a high‑pressure environment.
5. Strong organizational skills with experience in stock control and inventory procedures.

1. SOP
2. P&P
3. HACCP
4. Inventory management
5. Quality control
6. Kitchen equipment maintenance
7. Team supervision and coaching
8. Food production and mise en place
9. Stock control and requisition processes

At least 3 years of progressive experience working in professional kitchens, with demonstrated responsibility for a station and oversight of junior cooks; prior experience in luxury hotel or high‑end restaurant operations strongly preferred.

Diploma in Culinary Arts or equivalent professional culinary qualification; equivalent practical experience accepted.

Cheval Blanc fosters a culture of meticulous attention to detail, refined hospitality and collaborative craftsmanship intrinsic to luxury service. Teams operate in a high‑tempo, guest‑centric environment where discreet professionalism, continuous learning and respect for culinary tradition are paramount.