Cheval Blanc Assistant Banquets Chef

About Cheval Blanc

Cheval Blanc is the luxury hospitality maison of the LVMH group, renowned for combining French Art de Vivre with contemporary design and exceptional gastronomy. The brand operates signature hotels and properties worldwide and places strong emphasis on culinary excellence, creative service and craftsmanship within an international luxury environment.

Role & Responsibilities

• Support the Executive Chef in conceiving and developing banquet menus and seasonal propositions, contributing creative ideas to elevate the culinary offering.
• Draft, maintain and enforce precise recipe and technical sheets to guarantee consistency of taste, portioning and presentation across all banquet services.
• Ensure strict compliance with HACCP and internal hygiene protocols; uphold the highest standards of cleanliness for kitchen areas and equipment.
• Supervise, train and coordinate kitchen brigade during banquet events to deliver flawless execution and consistent quality.
• Manage food cost control, contribute to budget planning and implement measures to optimize profitability of the banquets service.
• Oversee stock management and procurement: forecast requirements, coordinate with Economat/Purchasing, select suppliers and negotiate prices/terms.
• Monitor portion control, waste reduction and inventory accuracy; perform regular stock counts and report variances.
• Act as a point of escalation for operational issues during services and ensure timely implementation of corrective actions.

Qualifications

• Minimum 3 years' professional experience in banquets, high-volume catering or luxury hotel kitchens, including supervisory duties.
• Diploma or professional qualification in Culinary Arts, or demonstrable equivalent professional experience.
• Demonstrable mastery of advanced culinary techniques, recipe standardisation and menu engineering.
• Thorough knowledge of HACCP and food-safety standards with experience implementing compliance controls.
• Proven skills in food cost control, budgeting, stock management and supplier negotiation.
• Strong leadership skills with experience training and motivating kitchen teams in a luxury hospitality environment.
• Creativity, strong organisational aptitude, attention to detail and high standards of presentation.

Skills

Experience

Minimum 3 years working in banquets, high-volume catering or luxury hotel kitchens with documented supervisory experience.

Education

Diploma in Culinary Arts or equivalent professional culinary experience.

Workplace

Benefits

13th month salary after one year of service; staff restaurant meals provided; access to LVMH private sales after six months; uniforms provided and laundered; 90% reimbursement of public transport (Pass Navigo, Vélib, Transilien); Uber Business account available for night shifts (conditions apply); 100% covered bike parking subscription (conditions apply).

Culture

Cheval Blanc cultivates an artisan-driven culture that prioritises gastronomy, aesthetic refinement and personalised service. The workplace is highly collaborative and fast-paced, with elevated standards and opportunities to work alongside leading chefs and hospitality professionals within the LVMH ecosystem.

About Cerulean

Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.