Cheval Blanc Pastry Commis

Saint-Tropez • France

Wednesday, December 17, 2025

Cheval Blanc, a distinguished name in the luxury hospitality sector, is renowned for its exceptional service and exquisite experiences. As part of the LVMH group, it embodies the pinnacle of luxury and refinement. The White 1921 Saint-Tropez, nestled in the heart of the iconic village, offers an unparalleled setting for both guests and employees, featuring the esteemed Louis Vuitton restaurant led by celebrated chefs Arnaud Donckele and Maxime Frédéric.

1. Assist in the preparation of dessert components, adhering to the recipes and guidelines set by the head pastry chef.
2. Organize and prepare the workstation meticulously, anticipating needs to ensure seamless service.
3. Execute assigned tasks with precision and attention to detail, ensuring impeccable quality at every stage.
4. Maintain a spotless workstation, strictly adhering to hygiene and food safety standards.
5. Actively participate in team dynamics with enthusiasm, discipline, and a collaborative spirit.

1. Culinary training from CAP to Bac+2 level.
2. Confirmed pastry experience in Michelin-starred restaurants (1 to 3 years).
3. Minimum of 2 years as a Pastry Commis.

1. Proficiency in mise en place and simple dessert plating.
2. Strict adherence to technical sheets.
3. Application of hygiene and food safety standards (H.A.C.C.P.).
4. Assistance in stock and supply management.

Minimum 3 years of experience in pastry, with at least 2 years as a Pastry Commis in Michelin-starred establishments.

Culinary training from CAP to Bac+2.

Accommodation or housing allowance of €250 gross, meals provided during work hours, uniform provided and laundered, transportation costs covered (€100 each way), potential bicycle loan (conditions apply), and passionate teams.

The work environment at Cheval Blanc is characterized by a pursuit of excellence and a passion for the craft. Employees are part of a dynamic team that values discipline, attention to detail, and a spirit of collaboration. The culture is one of continuous learning and creativity, where each dessert is crafted as a work of art.