Cheval Blanc Chef de Partie — Bakery
- Employment
- Contract
- Seniority
- Mid-Level
- Department
- Culinary & Food Production
- Posted
- May 5, 2026
About Cheval Blanc
Cheval Blanc is the signature luxury hospitality house within the LVMH portfolio, renowned for intimate, highly curated hotels that combine refined design with discreet, personalised service. Cheval Blanc St‑Tropez exemplifies the group's commitment to culinary excellence, artisanal craftsmanship and a guest‑centric culture where creativity and top-tier service are paramount.
Chef de Partie — Bakery at Cheval Blanc St‑Tropez (Saint‑Tropez, France). Contract role leading the bakery section in a luxury hotel kitchen.
Role & Responsibilities
- Lead the bakery section and ensure consistent excellence in production of breads, viennoiseries and other bakery specialities according to technical sheets.
- Execute all stages of production with precision: mixing, fermentation, shaping and baking, guaranteeing regularity and high quality.
- Contribute to the development of seasonal creations that respect the Maison’s bakery identity and valorise raw materials.
- Supervise, train and coach commis; ensure correct application of procedures and promote efficiency within the section.
- Manage stocks and control incoming raw materials for the bakery section, ensuring compliance with product quality standards.
- Apply and enforce HACCP standards and maintain impeccable organisation, cleanliness and discipline at the workstation.
Qualifications
- Culinary/bakery qualification (CAP to Bac+2 or equivalent).
- Proven professional experience in bakery or pastry within a starred restaurant or artisan bakery (3–5 years preferred).
- Minimum 2 years in a Sous Chef or Chef de Partie role with autonomous management of a production station.
- Solid knowledge and application of H.A.C.C.P. procedures.
- Demonstrated ability to supervise and mentor junior staff.
Skills
Experience
Minimum 3 years of professional experience in bakery or pastry, including 2 years as Sous Chef or Chef de Partie; experience in starred restaurants or high‑end artisan bakeries is highly desirable.
Education
Culinary/bakery certification (CAP to Bac+2 or equivalent).
Workplace
This position is based in Saint-Tropez, Provence-Alpes-Côte d'Azur, France, within easy reach of Nice.
Benefits
Company‑provided accommodation or €250 gross housing allowance; meals provided during working hours; uniform supplied and laundered; travel allowance (€100 outbound, €100 return); possibility of bicycle loan (conditions apply).
Culture
The Maison cultivates an artisan, service‑driven culture where discretion, craftsmanship and culinary excellence are central. Teams operate with high standards, collaborative spirit and a focus on continuous refinement of guest experiences.
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.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Cheval Blanc, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Bakery Chef de Partie», «Bread Station Chef», «Station Baker (Chef de Partie)», «Pastry & Bread Chef de Partie», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.