Cheval Blanc Sous Chef

Paris • France

Monday, March 24, 2025

Cheval Blanc, a distinguished member of the LVMH group, epitomizes the desire to offer a unique, personalized, and decidedly modern luxury hospitality experience. Since its inception in 2006, Cheval Blanc has expanded its prestigious presence to Courchevel, the Maldives at Randheli, St-Barth, St-Tropez, Paris, and soon the Seychelles. As an employer, Cheval Blanc is committed to nurturing talent and providing opportunities for growth within its esteemed network.

1. Ensure the optimal organization and preparation of menus, dishes, and culinary offerings at the point of sale, under the guidance of the Head Chef.
2. Participate in the creation of recipes and the procurement of goods, ensuring the maintenance of equipment and premises.
3. Guarantee the highest quality and presentation standards from the team.
4. Oversee cooking processes and preparations in accordance with technical sheets and hotel procedures.
5. Contribute to menu development and participate in the creation of new dishes.
6. Monitor cleanliness of equipment and premises, ensuring adherence to HACCP protocols.
7. Enforce hygiene and safety regulations, as well as hotel standards and procedures.
8. Assist in stock management and procurement in collaboration with the Economat service.
9. Ensure implementation and compliance with schedules and timetables set by management.
10. Supervise and evaluate team performance in collaboration with the Head Chef.
11. Facilitate the onboarding and training of new team members.
12. Ensure effective communication of client-related information across teams.

1. BEP/CAP in Culinary Arts or BAC PRO in Culinary Arts.
2. In-depth knowledge of luxury hospitality and restaurant operations.

1. Creativity and innovation in culinary arts.
2. Ability to anticipate and take initiative.
3. Precision, organization, and attention to detail.
4. Exemplary conduct and teamwork spirit.
5. Strong interpersonal skills and customer service orientation.
6. Flexibility and adaptability to dynamic environments.
7. Time management and prioritization skills.
8. Leadership and challenge-driven mindset.
9. Passion for hospitality and culinary arts.

A minimum of 5 years of experience, with at least 2 years as a Chef de Partie or Sous Chef in a luxury hotel or Michelin-starred restaurant.

BEP/CAP in Culinary Arts or BAC PRO in Culinary Arts.

Cheval Blanc Paris offers a stimulating work environment, 50% reimbursement of health insurance, extensive internal training programs, access to a social worker, secure bicycle and scooter parking, corporate Uber account for late-night commutes, 80% reimbursement of transportation costs, provided and laundered uniforms, and meals at the staff restaurant. Opportunities for internal mobility within Cheval Blanc and LVMH are available after two years of service.

Cheval Blanc fosters a culture of excellence, innovation, and personal growth. The company values creativity, collaboration, and the pursuit of perfection, offering a supportive environment where talents are nurtured and developed. Employees are encouraged to exceed expectations and contribute to the brand's legacy of luxury and refinement.