Cheval Blanc Chef de Partie

Saint-Tropez • France

Wednesday, December 17, 2025

Cheval Blanc, a prestigious name within the luxury hospitality sector, is renowned for its dedication to providing unparalleled experiences. Situated in the heart of Saint-Tropez, the White 1921 hotel, part of the Cheval Blanc collection, offers an exquisite blend of elegance and contemporary design. The hotel features a collaboration with the esteemed Louis Vuitton brand, hosting a restaurant led by acclaimed chefs Arnaud Donckele and Maxime Frédéric, who bring an authentic and refined culinary journey to their guests.

1. Lead a section within the kitchen brigade, ensuring culinary excellence and an exceptional dining experience for guests.
2. Prepare and execute menu components as per the Executive Chef's technical specifications.
3. Organize and oversee the work of junior kitchen staff, ensuring adherence to hygiene standards.
4. Maintain a clean, organized, and exemplary workstation.
5. Manage and mentor demi chefs de partie and commis, ensuring effective communication and skill development.

1. Culinary training from CAP to Bac+2 level.
2. Confirmed experience in starred restaurants (3 to 5 years).
3. Minimum 2 years as a Sous Chef and/or Chef de Partie.

1. Mastery of mise en place, cooking, and plating techniques.
2. Ability to manage and supervise a kitchen station autonomously.
3. Experience in team leadership and training.
4. Proficient in stock management and material control.
5. Thorough knowledge of HACCP standards.
6. Creative collaboration with the Chef on menu development.

Minimum 3 years of experience in a similar role within high-end restaurants, with at least 2 years as a Sous Chef or Chef de Partie.

Culinary training from CAP to Bac+2 level.

Accommodation provided or a housing allowance of €250 gross. Meals provided during work hours. Uniform supplied and laundered. Transport expenses covered (€100 each way). Bicycle loan available under conditions. Passionate team environment.

Cheval Blanc fosters a culture of excellence, discipline, and creativity, where teamwork and a shared passion for culinary arts are paramount. The environment is one of mutual respect and continuous learning, with a focus on delivering an unparalleled guest experience.