Cheval Blanc Chef de Partie
- Employment
- Contract
- Seniority
- Senior
- Department
- Culinary & Food Production
- Posted
- Jun 19, 2026
About Cheval Blanc
Cheval Blanc, the exceptional hospitality Maison created by LVMH, embodies a contemporary art of welcoming guests in some of the world’s most coveted destinations. From Courchevel to the Maldives, Saint-Tropez, Paris and beyond, the brand combines architectural distinction, haute gastronomy, refined service and deeply personal experiences. As an employer, Cheval Blanc offers an environment where excellence is nurtured through craftsmanship, attention to detail and genuine warmth. Its teams are invited to grow within a culture that values discretion, creativity, emotional intelligence and the pursuit of perfection, contributing to a singular vision of luxury hospitality shaped by elegance, generosity and savoir-faire.
Chef de Partie position at WHITE 1921 Courchevel, LVMH's luxury alpine boutique hotel, offering fixed-term contract with accommodation and meals included.
Role & Responsibilities
- Direct preparation of breakfast service according to technical specifications, ensuring consistent quality and refined presentation
- Participate in seasonal menu development and dish creation that honors the maison's culinary identity while showcasing fresh local produce
- Execute mise en place, cooking, and plating with precision, regularity, and meticulous attention to detail
- Supervise and mentor the commis on the station, ensuring adherence to protocols and maximizing operational efficiency
- Manage station inventory, monitor food costs, and maintain rigorous portion control
- Oversee strict compliance with HACCP food safety standards and all relevant health regulations
- Lead by example through exemplary organization, discipline, and uncompromising culinary standards
Qualifications
- CAP in culinary arts or equivalent professional qualification through Bac+2 level
- Minimum 3 years of proven experience as a Chef de Partie in fine dining or luxury hospitality
- Demonstrated mastery of classical mise en place, cooking, and plating techniques
- Proficiency with fresh ingredient preparation and diverse culinary methods
- Proven ability to manage and supervise a kitchen station independently
- Comprehensive knowledge of HACCP food safety protocols and regulatory compliance
Skills
Experience
Minimum 3 years of professional experience as a Chef de Partie, ideally within luxury hospitality, fine dining, or haute cuisine establishments. Demonstrated expertise in fresh product handling and execution of refined culinary techniques in demanding environments.
Education
CAP (Certificat d'Aptitude Professionnelle) in culinary arts or equivalent professional culinary qualification, with progression to Bac+2 level preferred.
Workplace
The successful candidate will be located in Courchevel, Auvergne-Rhône-Alpes, France.
Benefits
Accommodation provided; meals included during working hours; uniforms provided and laundered; transportation reimbursement (€100 outbound, €100 return); passionate and collaborative team environment.
Culture
Cheval Blanc fosters a refined, intimate workplace culture where exceptional service is shaped by creativity, discretion, and a deeply personalized sense of hospitality. As an employer, it encourages teams to cultivate craftsmanship, emotional intelligence, and attention to detail within an environment that values elegance, collaboration, and continuous excellence.
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 «Station Chef», «Section Chef», «Culinary Section Lead», «Kitchen Station Manager», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.