Cheval Blanc Night Chef de Rang (Room Service)

Cheval Blanc is the hospitality maison of the LVMH group, renowned for bespoke luxury hotels and personalized guest experiences. The brand emphasizes artisanal service, immaculate attention to detail and a refined culinary and hospitality offering in destination properties.

1. Deliver impeccable night-time room service, managing orders, plating and timely in‑room delivery to LQA standards.
2. Act as a professional ambassador for the hotel: maintain grooming standards, courtesy and a guest‑centric demeanour throughout the shift.
3. Maintain exhaustive knowledge of the Room Service menu, night‑time beverage and wine offerings, and all available products.
4. Execute persuasive upselling and suggestive‑selling techniques to maximise Room Service revenue.
5. Liaise closely with the night kitchen team and sommelier (when present) to ensure accurate preparation and punctual dispatch of orders.
6. Manage payment processing and billing procedures accurately; adhere to cash handling and payment policies.
7. Resolve guest enquiries, special requests and complaints promptly and diplomatically to secure guest satisfaction and loyalty.
8. Prepare mise en place for night‑shift Room Service and ensure presentation of dishes complies with LQA standards.
9. Contribute to team training, participate in departmental meetings and report any disciplinary or operational issues to the Room Service manager.

1. Minimum three years' experience in Food & Beverage service, preferably within luxury hotel Room Service or upscale restaurants.
2. Proven ability to work independently during night shifts and to manage end‑to‑end Room Service operations.
3. Excellent verbal communication skills and a flexible, service‑oriented attitude.
4. Strong upselling and suggestive‑selling aptitude.
5. Legal right to work in the EU (EU passport or valid work permit).

1. Room Service operations
2. Food & Beverage service
3. Upselling / suggestive selling
4. Plate presentation and mise en place
5. Guest complaint handling and resolution
6. Payment processing and cash handling
7. Menu and wine knowledge

Minimum 3 years of progressive Food & Beverage experience, ideally within luxury hotels and specifically with room service operations.

Vocational diploma or professional qualification in hospitality, hotel services or culinary arts preferred; equivalent on‑the‑job experience also acceptable.

Cheval Blanc fosters a culture of refined hospitality where meticulous attention to detail and personalized service are paramount. Teams operate in a collaborative, fast‑paced environment that prizes professional development and an artisanal approach to guest relations.