Cheval Blanc Sous Chef

Cheval Blanc is the luxury hospitality maison of LVMH, operating high-end hotels and residences that combine couture-inspired service with refined gastronomy. As an employer, Cheval Blanc emphasizes artisanal excellence, attention to detail and a guest-centric culture typical of the group's hospitality portfolio.

1. Assist the Executive Chef in the strategic and operational leadership of all culinary activities.
2. Supervise daily kitchen production to ensure consistent culinary excellence and adherence to the Maison's standards.
3. Implement and enforce SOPs and P&P, ensuring recipes, portioning and presentation match technical specifications.
4. Manage food cost control, inventory, ordering and stock rotation to optimise profitability and reduce waste.
5. Ensure full compliance with hygiene and safety regulations (HACCP) across kitchen and storage areas.
6. Plan and publish staff rotas in advance, monitor shift execution and verify incoming deliveries for quality and quantity.
7. Lead, motivate and develop the kitchen brigade, delegating responsibilities and maintaining high performance.
8. Maintain strong relationships with guests, suppliers and internal departments, acting as an ambassador of the Maison.
9. Produce monthly operational reports, monitor KPIs and update objectives regularly.
10. Oversee maintenance and correct use of kitchen equipment and ensure accurate completion of transfer and closing documents.

1. Minimum 1 year of experience in an equivalent role within upscale restaurants or luxury hotels.
2. Proven leadership in managing and developing kitchen brigades, with strong coaching and delegation skills.
3. Comprehensive knowledge of culinary techniques, international gastronomic trends and high-quality ingredients.
4. Solid understanding of HACCP, food safety practices and SOP implementation.
5. Demonstrated experience in cost control, inventory management and purchasing procedures.
6. Excellent organisational, planning and problem-solving abilities under pressure.
7. Fluent Italian and English; proficiency in a third language (e.g. French) is a strong advantage.
8. Flexible availability to work variable shifts including evenings, weekends and public holidays.

1. HACCP
2. SOP & P&P
3. Cost control
4. Inventory management
5. Menu development
6. Team leadership
7. Staff scheduling
8. Quality control
9. Supplier relations
10. Reporting and KPI monitoring
11. Kitchen equipment maintenance

At least one year in a comparable sous chef or senior cook role within high-end gastronomy or luxury hotel operations, with demonstrable experience leading teams, managing food costs and enforcing food safety standards.

Professional culinary diploma or equivalent vocational training preferred; significant practical kitchen experience will be accepted in lieu of formal qualifications.

Cheval Blanc cultivates a refined, guest-focused culture where craftsmanship and creativity are prized. Teams operate in a highly collaborative, detail-oriented environment that demands excellence, respect for culinary heritage and continuous professional development.