Cheval Blanc

Sous Chef

LVMH Hotel Management is the hospitality division of LVMH, established in 2009 to offer warm service worldwide, reinterpreting luxury hotel codes. Located in the heart of Saint-Tropez, White 1921 Saint-Tropez offers an elegant and contemporary setting with unique decor and a renowned restaurant by Louis Vuitton.

1. Ensure the preparation of a menu component in accordance with the technical sheets developed by the Executive Chef.
2. Collaborate closely with the chef to design exceptional dishes, enhancing seasonal products while respecting the restaurant's culinary identity.
3. Oversee the setup, preparation, and plating of dishes with absolute attention to detail, ensuring impeccable consistency in every service.
4. Supervise 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. Humble, precise, and reliable.
2. Surprising, ingenious, and elegant.
3. Generous, kind, and committed.
4. Mentor, supportive, and responsible.

Minimum 3 years

Accommodation or housing allowancePossibility of bicycle or scooter loanMeals provided during working 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

The company culture is centered around a quest for excellence, inspired by bold creativity and genuine kindness. Located in Saint-Tropez, the workplace offers a professional and human experience, emphasizing teamwork and personal growth.