Cheval Blanc Chef de Partie

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.

Role & Responsibilities

• Lead and supervise the mise en place and distribution of plated dishes from your assigned station, ensuring meticulous presentation, adherence to plating standards, and timely service coordination with other stations and head chefs
• Oversee and execute preliminary product preparation tasks including peeling, portioning, and washing, and verify quality standards upon receipt of raw materials
• Actively participate in the conception and execution of dishes while maintaining strict compliance with technical recipe specifications and the establishment's quality benchmarks
• Transfer culinary expertise and provide comprehensive training to commis and junior chefs de partie within the station
• Manage your workstation and kitchen equipment with accountability for cleanliness and maintenance, including waste segregation and disposal oversight
• Ensure full compliance with HACCP hygiene protocols and house procedures, maintaining food safety standards throughout all operations

Qualifications

• BEP, CAP, or BAC PRO in Cuisine
• Proven knowledge of luxury hotel and Michelin-starred restaurant operations
• Full mastery of HACCP food safety regulations and protocols
• Minimum 2 years' experience as a Chef de Partie in luxury hospitality or starred restaurant environments
• Demonstrated sensitivity to cost ratios and margin management
• Operational management and leadership capabilities including team training, animation, and supervision

Skills

Experience

Minimum 3 years in culinary operations with at least 2 years specifically as a Chef de Partie in a luxury hotel or Michelin-starred restaurant environment.

Education

BEP, CAP, or BAC PRO in Cuisine (or equivalent culinary qualification)

Workplace

Benefits

Staff restaurant meal provisions; access to LVMH private sales (after 6 months tenure); provided and laundered chef's whites; 90% reimbursement of public transport passes (Pass Navigo, Vélib, Transilien); corporate Uber account available for night shift hours (subject to conditions); 100% subsidized bicycle parking subscription (subject to conditions)

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.