Cheval Blanc Pastry Chef de Partie

Saint-Tropez • France

Monday, December 1, 2025

Cheval Blanc St-Tropez, a distinguished property under the LVMH Group, offers a serene sanctuary amidst the grandeur of century-old pine trees, overlooking the Gulf of Saint-Tropez. Since its inception in 1936, the establishment has been synonymous with discreet and attentive service, driven by the passion of its 200 artisans. The hotel, frequently lauded by Condé Nast Traveller and DUCO, boasts 31 rooms and suites, alongside two villas, all redesigned by Jean-Michel Wilmotte to capture the Mediterranean light. The culinary artistry is led by Chef Arnaud Donckele, with the Michelin-starred restaurant La Vague d’Or and the one-starred La Terrasse offering exquisite dining experiences. The Guerlain Spa provides a haven of relaxation and well-being, embodying the familial charm and tranquil allure of Mediterranean retreats.

1. Oversee a pastry section within a passionate brigade, ensuring excellence in the sweet culinary domain.
2. Prepare dishes adhering to technical sheets, maintaining consistent quality.
3. Contribute to dessert creation, enhancing seasonal products while respecting the Maison's pastry identity.
4. Ensure mise en place, preparation, and plating with precision and care for each service.
5. Supervise and mentor pastry commis, ensuring adherence to guidelines and fostering team cohesion and efficiency.
6. Exemplify organizational skills, culinary rigor, and excellence as a Pastry Chef de Partie.

1. Culinary training from CAP to Bac+2.
2. Proven experience in pastry within Michelin-starred restaurants (3 to 5 years).
3. Minimum 2 years as a Sous Chef and/or Chef de Partie.
4. Experience with fresh products and diverse culinary techniques.

1. Mastery of mise en place, pastry, cooking, and plating techniques.
2. Autonomous management of a pastry section and supervision of production.
3. Leadership and mentoring of pastry commis.
4. Stock management and raw material control.
5. Strict adherence to H.A.C.C.P. standards.

Minimum 3 years of experience in a similar role, with at least 2 years as a Sous Chef or Chef de Partie in Michelin-starred establishments.

Culinary training from CAP to Bac+2.

Accommodation or a housing allowance of €450 gross, meals during work hours, provided and laundered uniforms, transportation costs covered (€100 each way), potential bicycle loan (conditions apply), and passionate teams.

Cheval Blanc St-Tropez fosters a culture of excellence, passion, and meticulous attention to detail. The team is driven by a shared commitment to delivering unparalleled service and culinary artistry, all within a familial and serene Mediterranean setting.