Cheval Blanc Sous Chef - Pastry

Saint-Tropez • France

Monday, December 1, 2025

Cheval Blanc St-Tropez, part of the prestigious LVMH group, is a sanctuary of tranquility nestled amidst majestic century-old pines, overlooking the Gulf of Saint-Tropez. Since its inception in 1936, the property has been synonymous with discreet and attentive service, driven by the passion of its 200 dedicated artisans. The establishment, frequently lauded by Condé Nast Traveller and DUCO, offers 31 rooms and suites along with two villas, all redesigned by Jean-Michel Wilmotte to capture the Mediterranean light. Culinary excellence is epitomized by Chef Arnaud Donckele at the three Michelin-starred restaurant La Vague d’Or, while the one-starred La Terrasse offers a contemporary Mediterranean dining experience. The Guerlain Spa provides a haven of relaxation and wellness, maintaining the familial character and serene mythos of Mediterranean retreats.

1. Act as a key support to the Head Pastry Chef, contributing to the excellence of the pastry offerings.
2. Responsible for creating a portion of the pastry menu, ensuring impeccable quality by adhering to technical specifications.
3. Participate in crafting exceptional desserts, enhancing seasonal ingredients while preserving the Maison's pastry identity.
4. Oversee mise en place, preparation, and plating with exemplary precision, ensuring consistency and elegance in every service.
5. Supervise and train the pastry team, ensuring adherence to instructions, mise en place, and team cohesion among chefs de partie, demi-chefs de partie, and pastry commis.
6. Exhibit creativity, rigor, and a sense of excellence as a true Sous Chef Pastry.

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

1. Mastery of mise en place, pastry, cooking, and plating techniques.
2. Autonomous management of a station and supervision of production.
3. Leadership in training and guiding pastry teams.
4. Stock management, raw material control, and anticipation of needs.
5. Strict knowledge and application of HACCP standards.
6. Creative participation in dessert development and close collaboration with the Head Pastry Chef.

Minimum 3 years of confirmed experience in pastry within Michelin-starred restaurants, with at least 2 years as a Sous Chef.

Culinary training from CAP to Bac+2.

Accommodation provided or a housing allowance of €450 gross. Meals provided during working hours. Uniform provided and laundered. Transportation costs covered (€100 each way). Potential bicycle loan (conditions apply).

Cheval Blanc St-Tropez fosters a culture of passion and excellence, where a dedicated team of artisans works harmoniously to deliver unparalleled service and culinary artistry. The environment is characterized by a commitment to meticulous detail, creativity, and a familial atmosphere that celebrates the serene elegance of Mediterranean living.