Cheval Blanc

Sous Chef

Cheval Blanc is a luxury hospitality brand under LVMH Hotel Management, offering a modern and personalized approach to luxury hospitality. With locations in Courchevel, Maldives, St-Barth, St-Tropez, Paris, and soon the Seychelles, Cheval Blanc is known for its excellence in service and unique Art of Emotion.

1. Ensure the preparation of a menu component as per the Executive Chef's technical sheets.
2. Collaborate closely with the chef to design exceptional dishes, enhancing seasonal products while maintaining the restaurant's culinary identity.
3. Oversee the setup, preparation, and presentation of dishes with meticulous attention to detail, ensuring consistent quality in every service.
4. Lead and train the kitchen team, fostering a spirit of excellence, respect, and knowledge sharing.
5. Manage chefs de partie and commis, ensuring effective communication, follow-up, and control of various setups.
6. Maintain a clean, organized, and excellent work station reflecting personal qualities.

1. Culinary creativity
2. Attention to detail
3. Leadership and team management
4. Excellent organizational skills

Minimum 3 years

Accommodation or housing allowancePossibility of bicycle or scooter loanMeals provided during work hoursReferral bonus of €400 gross (conditions apply)Transport expenses covered (conditions apply)Uniform designed by Vanessa Brizon and laundered by the companyAdvantageous health insurancePassionate teamsPromotion of internal mobility

Located in the tranquil setting of St-Tropez, Cheval Blanc St-Tropez is renowned for its discreet and attentive service. The property offers a serene environment with views of the Mediterranean, emphasizing a culture of excellence and creativity.