Cheval Blanc Chef de Partie
- Employment
- Contract
- Seniority
- Mid-Level
- Department
- Culinary & Food Production
- Posted
- Sep 16, 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 at Cheval Blanc St-Barth's Langosteria restaurant, Saint-Barthélemy. Lead kitchen station operations in luxury Caribbean hospitality.
Role & Responsibilities
- Lead and oversee the assigned kitchen station, ensuring consistent execution of culinary standards and production protocols
- Prepare, organize, and expedite dishes from your station throughout service, maintaining precise cooking temperatures and presentation standards
- Supervise commis staff assigned to your section, providing guidance and ensuring proper execution of assigned tasks
- Maintain meticulous mise-en-place preparation before, during, and after each service shift
- Ensure rigorous compliance with HACCP food safety protocols, hygiene standards, and proper product handling procedures
- Apply technical recipe specifications and production guidelines with precision and consistency
- Monitor workspace cleanliness, equipment maintenance, and material organization throughout service
- Communicate effectively with kitchen leadership and coordinate with other stations to ensure smooth service flow
- Manage kitchen inventory rotation and product storage in accordance with established procedures
Qualifications
- BEP/CAP/BAC PRO in Culinary Arts or equivalent professional qualification
- Minimum 3 years professional experience in Michelin-starred or luxury hospitality kitchen environments
- Demonstrated expertise in HACCP food safety and culinary techniques
- Proven ability to work effectively within brigade hierarchy and team-oriented kitchen culture
- Exceptional attention to detail and precision in all aspects of culinary execution
Skills
Experience
Minimum 3 years of professional experience in Michelin-starred or luxury hospitality establishments, with prior exposure to Italian fine dining preferred.
Education
BEP/CAP/BAC PRO in Culinary Arts or equivalent professional culinary qualification.
Workplace
The role is situated in Gustavia, Saint Barthélemy, French Overseas Departments and Territories.
Benefits
Housing or housing allowance provided; chef uniforms furnished and laundered; meal allowance included for each working day; access to island amenities and privileges at Saint-Barthélemy location.
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», «Kitchen Section Lead», «Line Cook Supervisor», «Culinary Section Head», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.