Cheval Blanc Chef de Partie Pâtisserie

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 oversee all pastry operations within the designated section, ensuring consistency and adherence to established recipes and technical specifications
• Prepare and present desserts by showcasing seasonal products whilst maintaining the House's distinctive pastry identity and culinary excellence
• Execute mise en place, preparation, cooking, and plating with precision and care at each service
• Supervise, mentor, and develop a team of commis pâtissiers, ensuring adherence to standards and fostering section cohesion and efficiency
• Independently manage stock control and monitor raw materials consumption within the pastry section
• Implement and maintain strict HACCP protocols and food safety compliance standards
• Embody the role through exemplary organisation, discipline, and culinary rigour, setting an example for the broader brigade

Qualifications

• CAP or equivalent culinary training through Bac+2 level
• Confirmed experience of minimum 3–5 years in pastry within Michelin-starred or fine dining establishments
• Minimum 2 years in a role as Sous Chef and/or Chef de Partie
• Mastery of mise en place, pastry, cooking, and plating techniques
• Autonomous management of a pastry station and team supervision capabilities
• Expertise in handling fresh ingredients and varied culinary techniques
• Strict application of HACCP and food hygiene standards

Skills

Experience

Minimum 3–5 years confirmed experience in pastry within Michelin-starred restaurants, with at least 2 years as Sous Chef and/or Chef de Partie. Demonstrated expertise in working with fresh products and executing varied culinary techniques.

Education

CAP (Certificat d'Aptitude Professionnelle) or equivalent culinary qualification, up to Bac+2 level.

Workplace

Benefits

Accommodation provided; meals provided during working hours; chef's clothing supplied and laundered; transportation costs reimbursed (€100 outbound, €100 return); passionate and dedicated team environment.

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.