Christian Dior Chef de Partie (Line Cook)

Christian Dior Couture is an iconic Parisian haute couture and ready-to-wear house within the LVMH group, renowned for its craftsmanship, creative direction and exacting standards. As part of a global luxury conglomerate, the Maison offers an environment that combines artisanal savoir‑faire with international career pathways across fashion and hospitality operations.

1. Prepare and produce dishes in accordance with restaurant procedures and directives from line management, ensuring consistent quality and presentation.
2. Assemble and plate items to the Maison’s aesthetic standards while optimising food costs and portion control.
3. Maintain freshness and quality of raw materials through rigorous checks and correct storage (cold rooms, economat).
4. Manage reception and proper storage of goods in line with HACCP protocols and internal procedures.
5. Ensure cleanliness and upkeep of kitchen premises and equipment, complying with HACCP and safety standards.
6. Supervise, support and train Commis and Demi‑Chefs de Partie; welcome and onboard new culinary staff.
7. Report any irregular or hazardous situations affecting customer or colleague safety to management.

1. Minimum three years’ experience as a Chef de Partie or equivalent within a luxury or high‑end culinary environment.
2. Strong command of HACCP food‑safety principles and proven experience applying them in service operations.
3. Excellent attention to detail, refined sense of presentation and service orientation appropriate to a haute couture setting.
4. Demonstrated ability to supervise junior kitchen staff and to deliver structured on‑the‑job training.
5. Creativity, organisational rigour, autonomy, punctuality and professional presentation.

1. HACCP
2. Culinary production and mise en place
3. Plating / dressage
4. Cold‑room and inventory management
5. Food cost optimisation and portion control
6. Team supervision and training
7. Quality control and supplier goods reception
8. Health & safety reporting

Minimum 3 years of professional kitchen experience as a Chef de Partie (or equivalent) within a luxury hotel, high‑end restaurant or prestigious institutional setting.

Professional culinary qualification or equivalent (vocational diploma / culinary school certificate preferred).

Opportunity to join the LVMH group; international working environment; professional development and career opportunities within the Maison.

The Maison cultivates a culture of creative excellence and meticulous craftsmanship, extending the haute couture ethos to its dining spaces. Teams operate with a strong service mentality, collaborative spirit and an emphasis on presentation, discipline and inclusion.