Cheval Blanc Chef de Partie

Overview

Cheval Blanc is the luxury hospitality maison of the LVMH group, known for intimate, design-led hotels and exceptional culinary programmes. The brand operates a portfolio of urban and resort properties that combine haute craftsmanship, culinary excellence and a service ethos anchored in the Art de Vivre à la française.

Role & Responsibilities

• Prepare and execute the components of assigned menu stations according to the Chef's recipes and fiche techniques, ensuring high standards of taste and presentation.
• Control receipt, storage and rotation of goods following HACCP protocols and hotel procedures; verify product freshness and quality on delivery.
• Manage stock and perishables using FIFO and participate in inventories and ordering to optimise costs and minimise waste.
• Ensure hygiene, safety and cleanliness in the designated sector in strict compliance with HACCP standards and internal procedures.
• Supervise, coach and coordinate commis and demi‑chefs on the station to guarantee quality and service fluidity; onboard and train new Ambassadors.
• Maintain and care for kitchen equipment in the assigned area and report any anomalies or safety risks to line management.
• Communicate any abnormal situations related to client or colleague safety and participate in continuous improvement initiatives to optimise operations.

Qualifications

• BEP/CAP Cuisine or Bac Pro Cuisine (or equivalent professional culinary qualification).
• Solid mastery of HACCP rules and food‑safety procedures; HACCP certification preferred.
• Demonstrated experience in luxury hospitality or Michelin‑starred environments; previous role as Demi‑Chef de Partie or equivalent.
• Strong organisational skills, attention to detail and commitment to consistent plating and portion control.
• Excellent interpersonal skills, ability to lead by example and to train junior staff; flexibility regarding hours and service rhythms.

Skills

Experience

Minimum 3 years' professional experience in a luxury hotel or starred restaurant, with prior experience as a Demi‑Chef de Partie or similar station leadership role.

Education

BEP/CAP Cuisine or Bac Pro Cuisine (or equivalent professional culinary diploma); HACCP training/certification.

Workplace

Benefits

13th month salary after 1 year of service; access to LVMH private sales after 6 months; provided and laundered uniform; staff restaurant meals; 90% reimbursement of public transport pass (Pass Navigo, Vélib, Transilien); Uber Business account available for night shifts (conditions apply); 100% covered bike parking subscription (conditions apply).

Culture

Cheval Blanc cultivates an atelier‑like hospitality culture where craftsmanship, culinary creativity and impeccable service converge. As part of LVMH, the maison expects rigor, artistic sensitivity and a collaborative spirit while offering exposure to high‑end gastronomy and bespoke 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.