Cheval Blanc Chef de Partie

Cheval Blanc, a distinguished member of the LVMH group, epitomizes the desire to offer a unique, personalized, and decidedly modern 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 renowned for fostering an environment where talents are encouraged to excel and innovate, making it a sought-after employer in the luxury hospitality sector.

1. Oversee the preparation of specific menu components in accordance with the technical sheets developed by the Head Chef.
2. Organize the work of subordinate staff while adhering to hygiene standards.
3. Ensure the quality and freshness of products received, following HACCP protocols.
4. Manage the storage and preservation of food items in compliance with hotel procedures.
5. Prepare and verify menu components, ensuring adherence to the Chef's instructions and hotel procedures.
6. Strive to deliver high-quality dishes with aesthetic appeal, optimizing cost efficiency.
7. Maintain cleanliness, safety, and hygiene within the assigned area, in line with HACCP standards.
8. Ensure proper use, respect, and maintenance of all equipment in the assigned sector.
9. Participate in daily stock management, including FIFO rule application, inventory, and orders.
10. Coordinate team efforts to ensure quality and seamless service.
11. Welcome and train new team members, known as Ambassadors.
12. Supervise and support Commis and Demi-Chefs de Partie.
13. Report any 'abnormal' situations regarding safety or potential accidents to management.

1. BEP/CAP in Cuisine or BAC PRO in Cuisine
2. Mastery of HACCP hygiene standards
3. Familiarity with luxury hotel or Michelin-starred restaurant environments

1. Organizational and operational management skills
2. Attention to detail and precision
3. Team spirit
4. Creativity and proactive attitude
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

The position offers a stimulating work environment, a 13th-month bonus after one year, 50% reimbursement of health insurance, access to LVMH private sales after six months, numerous internal training opportunities, a social worker on-site, secure bicycle and scooter parking, a company Uber account for late-night commutes, 90% reimbursement of transport passes, laundered uniforms, and meals provided by the staff restaurant. Opportunities for internal mobility within Cheval Blanc and LVMH are available after two years.

Cheval Blanc Paris is committed to unveiling the human diamond within each talent, providing the keys for personal and professional fulfillment. The Maison values ambition, creativity, and the desire to excel, offering a nurturing environment where talents can thrive and grow. The culture is one of inclusivity and recognition, ensuring every team member feels valued and inspired.