Cheval Blanc Commis de Cuisine

Saint-Tropez • France

Wednesday, December 18, 2024

LVMH Hotel Management, a distinguished entity within the LVMH Group, is dedicated to redefining luxury hospitality by offering warm and personalized service worldwide. The White 1921 Saint-Tropez, nestled in the heart of the iconic village on Place des Lices, epitomizes this ethos with its elegant and contemporary design. The hotel features the renowned Louis Vuitton restaurant, where culinary excellence is brought to life by celebrated chefs Arnaud Donckele and Maxime Frédéric.

1. Assist the Demi-Chef de Partie or Chef de Partie in mise en place, production, and service, ensuring adherence to hygiene standards.
2. Perform basic preparation tasks such as chopping and peeling with precision, mastering fundamental culinary techniques.
3. Observe, listen, and learn from colleagues to develop skills and grow in a stimulating environment.
4. Act as the first link in a chain of excellence, demonstrating dedication, curiosity, and a desire for perfection.

1. Minimum of 3 years of experience in a similar role.

1. Proficiency in basic culinary techniques.
2. Strong attention to detail and commitment to hygiene standards.
3. Ability to work collaboratively in a high-pressure environment.
4. Eagerness to learn and develop culinary skills.

A minimum of 3 years of experience in a similar culinary role is required.

Accommodation or housing allowance, transportation support, meals during work hours, referral bonus, advantageous health insurance, and opportunities for internal mobility. Uniforms designed by Vanessa Brizon and laundered by the company.

The White 1921 Saint-Tropez fosters a culture of excellence, creativity, and genuine hospitality. The team is united by a shared pursuit of excellence and is inspired by bold creativity and sincere kindness. The workplace is characterized by a supportive and collaborative environment where personal and professional growth is encouraged.