Cheval Blanc Senior Chef De Partie

Cheval Blanc, part of the prestigious LVMH group, is renowned for its luxurious hospitality offerings. Nestled in the idyllic setting of Anse Intendance, Cheval Blanc Seychelles offers an unparalleled experience of elegance and sophistication. The brand is dedicated to crafting bespoke experiences and providing exceptional service, making it a leader in the luxury hospitality industry.

1. Maintain excellent relationships with clientele, suppliers, media, and influential personalities.
2. Comply with the Maison's purchasing and stores requisitioning procedures.
3. Uphold high standards of appearance and grooming as per CB Living.
4. Adhere to rules and regulations as outlined in the Ambassadeurs handbook and Maison policies.
5. Collaborate with HR and sous chef team to establish yearly training programs.
6. Support the Director of Culinary in recruitment and selection processes.
7. Organize bi-annual assessments for team members with the Director of Culinary.
8. Act as a coach and advisor to the team.
9. Ensure adherence to SOPs and specification sheets.
10. Participate in and oversee production processes.

1. College level in culinary and catering, or equivalent experience.
2. Minimum of 5 years as an Executive Sous Chef or similar role in a high-end hotel or resort.
3. Strong knowledge of culinary techniques, including recipe development and quality control.
4. Ability to manage and mentor a team, including hiring and training.
5. Proficiency in HACCP processes.

1. Culinary expertise
2. Team management
3. Training and development
4. Quality control
5. Communication and relationship management

A minimum of 5 years of experience as an Executive Sous Chef or similar role in a high-end hotel or resort is required.

College level in culinary and catering, or a related field, or equivalent experience.

The position offers service charge, accommodation for expatriates, meal coverage at the staff restaurant, and uniforms provided and laundered.

Cheval Blanc fosters a culture of excellence and innovation, where each team member is encouraged to contribute to creating memorable experiences for guests. The workplace is characterized by a commitment to high standards, continuous learning, and a collaborative environment.