Cheval Blanc Sous Chef

Cheval Blanc, a distinguished name in luxury hospitality, is part of the prestigious LVMH group, known for its commitment to excellence and unparalleled service. The brand epitomizes sophistication and elegance, offering unique experiences in some of the world's most exclusive locations.

1. Foster excellent relationships with clients, F&B department, suppliers, media, and influential figures.
2. Act as an ambassador for the Maison, upholding its values and image.
3. Ensure effective communication across all hierarchical levels.
4. Assume responsibilities as defined in the assignment sheet.
5. Manage and supervise the team of Associates.
6. Achieve set objectives for the outlet.
7. Monitor consumption and needs of the outlet proactively.
8. Oversee delivery quality and quantity.
9. Prepare orders for the outlet.
10. Control merchandise costs and maintain reasonable stock levels.
11. Develop monthly activity reports.
12. Define incentives based on objectives.
13. Regularly update objectives according to outlet activity.
14. Ensure compliance with SOPs.
15. Train, inform, and supervise Associates under responsibility.
16. Delegate responsibilities and provide clear instructions to Chef de Partie.
17. Set an example and unify Associates and the team.
18. Ensure team behavior and hygiene standards.
19. Oversee execution of each activity.
20. Create a motivating and cohesive atmosphere.
21. Maintain positive working relationships.
22. Support Executive Chef in recruitment and selection of Associates.
23. Act as coach and consultant.
24. Validate attendance sheets.
25. Publish team schedules three weeks in advance.
26. Ensure adherence to schedules.
27. Oversee hygiene and safety standards in the kitchen.
28. Verify quality of raw materials and products used.
29. Ensure accurate application of technical sheets and SOPs.
30. Maintain culinary quality standards.
31. Oversee quality of each dish.
32. Participate in production.
33. Ensure kitchen safety and cleanliness.
34. Collaborate closely with Executive Chef and Sous Chef.
35. Work with head sommelier.
36. Release technical and cost sheets for the outlet.
37. Ensure upward and downward information flow.
38. Participate in weekly departmental meetings and daily briefings.
39. Attend F&B meetings as required.
40. Manage and maintain equipment.
41. Oversee stock management.
42. Control request forms for exits.
43. Verify cleanliness of kitchen and storage areas, especially at closing.

1. Minimum 3 years of relevant experience

1. Strong leadership and team management
2. Excellent communication and interpersonal skills
3. Proactive and detail-oriented
4. Ability to work under pressure
5. High standards of hygiene and safety
6. Strong organizational skills

A minimum of three years of experience in a similar role within a luxury hospitality environment is required.

The position offers the opportunity to work in a prestigious luxury environment, with potential for career advancement within the LVMH group.

Cheval Blanc fosters a culture of excellence, innovation, and elegance, where employees are encouraged to develop their skills and contribute to the brand's legacy of luxury and sophistication.