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

• Oversee a dedicated pastry section within the kitchen brigade, ensuring the consistent delivery of exceptional quality across all sugar-work creations
• Execute all pastry preparations in strict adherence to technical specifications, maintaining unwavering quality standards throughout each service
• Develop and execute seasonal desserts that showcase premium ingredients while honouring the culinary identity and pastry philosophy of the Maison
• Supervise the mise en place, preparation, and plating of all pastry offerings with meticulous precision, consistency, and refinement across every service
• Lead and mentor junior pastry commis, ensuring compliance with kitchen protocols and fostering team cohesion and operational efficiency within the pastry station
• Manage inventory and raw materials for the pastry section, monitoring stock levels and ingredient quality with rigorous control
• Enforce strict adherence to H.A.C.C.P. protocols and all food safety standards within the pastry operation
• Exemplify exceptional organization, discipline, and culinary excellence while maintaining the highest standards of discretion and professionalism

Qualifications

• Culinary training: CAP to Bac+2 level
• Confirmed experience in pastry in Michelin-starred restaurants (3–5 years)
• Minimum 2 years in role as Sous Chef or Chef de Partie
• Advanced mastery of mise en place, pastry techniques, cooking methods, and plating
• Autonomous management and supervision of pastry production
• Proven ability to mentor and coach junior kitchen staff
• Meticulous attention to detail and calm composure under high-pressure service conditions
• Strong team orientation with a commitment to knowledge transfer and exemplary conduct
• Exemplary organization and discretion

Skills

Experience

Minimum 3 years of confirmed experience in pastry, with at least 2 years in a leadership capacity (Sous Chef or Chef de Partie) in Michelin-starred establishments. Demonstrated proficiency in advanced pastry techniques, autonomous section management, and team leadership in demanding culinary environments.

Education

Culinary training at CAP level minimum through Bac+2 (professional pastry diploma or equivalent).

Workplace

Benefits

Accommodation provided; meals provided during working hours; chef's whites supplied and laundered; transportation costs covered (€100 outbound, €100 return); passionate and collaborative 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.