Cheval Blanc Chef de Partie

Cheval Blanc is the luxury hospitality maison within the LVMH group, renowned for intimate, design-forward hotels and a strong emphasis on haute gastronomy and personalised service. As an employer, the brand expects exacting standards of craft and presentation, offering a workplace aligned with couture hospitality and culinary excellence.

1. Manage a designated kitchen section, ensuring consistent execution and presentation of dishes according to recipes and technical sheets.
2. Maintain the highest standards of product quality and culinary technique; inspect raw materials and finished plates for conformity with maison standards.
3. Apply and enforce SOPs and P&P across the section, ensuring full compliance with HACCP and food-safety protocols.
4. Control food costs and stock levels: monitor consumption, verify incoming deliveries (quality and quantity), prepare requisitions and optimise inventory.
5. Train, supervise and mentor junior kitchen staff, fostering a motivated, cohesive and disciplined team.
6. Liaise closely with the Executive Chef, Sous Chef and other departments (front of house, sommelier) through briefings and service communications.
7. Oversee daily cleaning and maintenance of equipment; ensure kitchen cleanliness, particularly at service close.

1. Professional culinary diploma or equivalent vocational training preferred.
2. Minimum 3 years' experience as Chef de Partie or equivalent in luxury hotels or fine-dining restaurants, international experience advantageous.
3. Demonstrable mastery of classical and contemporary culinary techniques and strong plate presentation skills.
4. Thorough knowledge of HACCP and demonstrated experience enforcing food-safety systems.
5. Strong organisational skills with proven ability to manage stock, control costs and prioritise under pressure.
6. Fluent Italian and English; working knowledge of French is a strong advantage.

1. HACCP
2. SOP
3. P&P
4. Food cost control
5. Inventory management
6. Team training and supervision
7. Quality assurance
8. Service communication and cross-department coordination

Minimum 3 years as Chef de Partie or in an equivalent station-head role within luxury hotels or high-end restaurants; prior international exposure preferred.

Professional culinary diploma, vocational culinary training, or equivalent practical culinary education preferred.

Cheval Blanc cultivates an environment where meticulous craftsmanship, discreet service and creativity converge. Teams operate within a highly curated hospitality culture that values culinary innovation, cross-disciplinary collaboration and attention to the guest experience.