Cheval Blanc Junior Sous-Chef Chocolatier

Paris • France

Friday, December 19, 2025

Cheval Blanc, a distinguished member of the LVMH group, epitomizes the art of luxury hospitality by offering unique, personalized, and modern experiences. Since its inception in 2006, Cheval Blanc has expanded its exquisite properties across Courchevel, the Maldives at Randheli, St-Barth, St-Tropez, Paris, and the Seychelles. As an employer, Cheval Blanc is committed to nurturing talent, encouraging personal growth, and fostering an environment where creativity and excellence thrive.

1. Organize and produce a range of chocolates under the guidance of the Executive Pastry Chef and/or Deputy Executive Pastry Chef.
2. Ensure the team delivers exceptional quality and presentation.
3. Oversee the cooking and preparation processes in accordance with technical sheets and production procedures.
4. Develop and participate in the creation of chocolate ranges.
5. Monitor production from creation to sale and storage.
6. Ensure cleanliness of equipment and premises, adhering to HACCP standards.
7. Maintain hygiene, safety, and all site-specific rules and procedures.
8. Manage stock levels and ensure quality and quantity of supplies in collaboration with the Economat service.
9. Control costs to ensure profitability and monitor expenses.
10. Organize and supervise the team, ensuring adherence to schedules and understanding of directives from management.
11. Participate in recruitment, training, and evaluation of team members.
12. Welcome, train, and integrate new team members.
13. Ensure effective communication of information and instructions across teams.
14. Report any unusual situations regarding safety or potential accidents to management.

1. BEP/CAP in Chocolaterie
2. Knowledge of luxury hotel or Michelin-starred restaurant environments

1. Creativity and innovation
2. Ability to anticipate and take initiative
3. Precision, organization, and attention to detail
4. Exemplary conduct
5. Team spirit
6. Excellent interpersonal and customer service skills
7. Flexibility and adaptability
8. Time management and prioritization skills
9. Responsibility and challenge-oriented mindset
10. Passion for hospitality and gastronomy

A minimum of 3 years of confirmed experience as a Chef de Partie or Junior Sous-Chef in a luxury hotel or Michelin-starred restaurant is required.

BEP/CAP in Chocolaterie

The position offers a stimulating work environment, a 13th-month salary after one year, 50% reimbursement of health insurance, access to LVMH private sales after six months, numerous internal training opportunities, social worker support, secure bicycle and scooter parking, company Uber account for late-night commutes, 90% reimbursement of transportation costs, provided and laundered work attire, meals at the staff restaurant, and potential for internal mobility within Cheval Blanc or LVMH after two years.

Cheval Blanc is dedicated to unveiling the human diamond within each employee, providing the keys to personal and professional fulfillment. The brand values creativity, excellence, and the sharing of unique experiences, fostering an environment where talents are recognized and nurtured.