Cheval Blanc Chef de Partie

Cheval Blanc, a distinguished member of the LVMH group, is renowned for offering a unique, personalized, and contemporary luxury hospitality experience. Since its inception in 2006, Cheval Blanc has expanded its prestigious presence to locations such as Courchevel, the Maldives at Randheli, St-Barth, St-Tropez, Paris, and the Seychelles. The brand is committed to nurturing talent and providing opportunities for personal and professional growth within its esteemed establishments.

1. Oversee the preparation of specific menu components as per the Chef de Cuisine's technical sheets.
2. Organize and manage the team under supervision, ensuring adherence to hygiene standards.
3. Control the receipt of goods following HACCP protocols and ensure quality.
4. Ensure proper storage and preservation of food items according to hotel procedures.
5. Maintain freshness and quality of products.
6. Manage perishable goods efficiently in line with hotel procedures.
7. Prepare and verify menu components, ensuring compliance with the Chef's instructions and hotel procedures.
8. Strive to deliver high-quality dishes with a presentation that enhances the restaurant's reputation while optimizing costs.
9. Maintain cleanliness, safety, and hygiene in the assigned area, adhering to HACCP standards.
10. Ensure proper use, respect, and maintenance of all equipment in the assigned area according to HACCP standards.
11. Participate in daily stock management, including FIFO, inventory, and ordering.
12. Coordinate team efforts to ensure quality and smooth service.
13. Welcome and train new team members.
14. Supervise and support Commis and Demi-Chefs de Partie.
15. Report any 'abnormal' situations related to safety or potential accidents to management.

1. BEP/CAP in Cuisine or BAC PRO in Cuisine
2. Mastery of HACCP hygiene standards
3. Knowledge of luxury hospitality or Michelin-starred dining

1. Organizational and operational management skills
2. Attention to detail and precision
3. Team spirit
4. Creativity and proactivity
5. Strong interpersonal skills
6. Customer service orientation
7. Availability, flexibility, and responsiveness

A minimum of 2 years of experience as a Chef de Partie in a luxury hotel or Michelin-starred restaurant is required.

BEP/CAP Cuisine or BAC PRO Cuisine

Cheval Blanc Paris offers a stimulating work environment, 50% mutual insurance reimbursement, extensive internal training, social assistance, secure bicycle and scooter parking, an Uber business account for late-night commutes, 90% reimbursement of transport passes, provided and laundered uniforms, and meals at the staff restaurant. Opportunities for internal mobility within Cheval Blanc and LVMH are available after two years of service.

Cheval Blanc Paris is dedicated to revealing the potential of its team members, providing them with the keys to personal and professional fulfillment. The brand values creativity, excellence, and a spirit of sharing, fostering an environment where talents can thrive and grow.