Cheval Blanc Chef de Partie

Cheval Blanc is the haute-hôtellerie collection of LVMH, recognised for its intimate palaces, bespoke service and dedication to craftsmanship across hospitality, gastronomy and wellness. Each Maison blends refined design, culinary excellence and personalised guest experiences; teams operate to the exacting standards expected of a leading luxury hospitality group.

1. Manage and operate an assigned kitchen station (hot, cold or pastry) delivering consistent, high-quality dishes during service.
2. Prepare mise en place and supervise production to ensure timing, portioning and presentation meet the Maison’s culinary standards.
3. Execute final plating with meticulous attention to flavour balance and visual presentation, following established fiches techniques.
4. Coach and mentor junior cooks and apprentices, transmitting technical skills and standards of the Maison with patience and rigour.
5. Ensure strict compliance with HACCP and internal hygiene protocols; maintain cleanliness and organisation of the station.
6. Control stock, assist with inventory management and contribute to efficient resource use to limit waste and respect food cost targets.
7. Collaborate closely with the brigade, the chef de cuisine and the service team to guarantee flawless flow during high-volume and à la carte services.

1. BEP/CAP/BAC PRO in Culinary Arts or equivalent professional culinary qualification.
2. Minimum 3 years’ professional kitchen experience, preferably within luxury hotels or Michelin-starred restaurants.
3. Proven mastery of professional cooking techniques across assigned sections and familiarity with pâtisserie or cold preparations where required.
4. Demonstrated knowledge and application of HACCP and food-safety standards.
5. Strong leadership, teaching ability and an evident team-oriented mindset; flexibility and resilience in a high-pressure service environment.
6. Impeccable attention to detail, reliability and professional presentation.

1. HACCP
2. Hot, cold and pastry station expertise
3. Section management
4. Plating and presentation
5. Mentoring and team supervision
6. Recipe/fiches techniques adherence
7. Inventory and resource control
8. High-volume service coordination

Minimum 3 years of professional culinary experience, ideally in luxury hotel kitchens or Michelin-starred restaurants, with hands-on responsibility for a full service station.

BEP/CAP/BAC PRO in Culinary Arts or equivalent

The Maison fosters a culture of artisanal excellence, discreet luxury and collaborative craftsmanship under the LVMH hospitality umbrella. Teams are expected to uphold exacting standards while mentoring talent and delivering personalised guest experiences in an elegant, service-driven environment.