Cheval Blanc Commis Chef
LVMH Hotel Management, a distinguished entity within the LVMH Group, is dedicated to redefining luxury hospitality with a warm and residential approach. Established in 2009, it offers unparalleled service worldwide. The White 1921 Saint-Tropez, nestled in the heart of the iconic village, epitomizes this ethos with its elegant and contemporary design, featuring seven uniquely decorated rooms and suites. The hotel is also home to the Louis Vuitton restaurant, where culinary excellence is showcased.
- Assist the Demi-Chef de Partie or Chef de Partie with mise en place, production, and service in the kitchen, ensuring strict adherence to hygiene standards.
- Execute basic preparations such as chopping and peeling with precision, mastering fundamental culinary techniques.
- Observe, listen, and learn from colleagues to develop skills and grow in a stimulating environment.
- Serve as the initial link in a chain of excellence, with dedication, curiosity, and a desire for perfection to advance in a detail-oriented setting.
- Minimum of 3 years of experience in a similar role.
- Proficiency in fundamental culinary techniques.
- Strong attention to detail and commitment to hygiene standards.
- Ability to work collaboratively in a high-pressure environment.
- Eagerness to learn and grow within the culinary field.
A minimum of 3 years of experience in a culinary role is required.
The position offers accommodation or a housing allowance, potential for bicycle or scooter loans, meals during work hours, a referral bonus, transportation costs covered under certain conditions, a uniform designed by Vanessa Brizon, advantageous health insurance, passionate teams, and opportunities for internal mobility.
The White 1921 Saint-Tropez fosters a culture of excellence, inspired by bold creativity and genuine kindness. The team is united by a shared pursuit of excellence and a commitment to hospitality, offering a professional and human experience that enhances individual uniqueness and benevolence.


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