Cheval Blanc Chef Pâtissier
- Location
- Employment
- Full-Time
- Seniority
- Manager
- Department
- Culinary & Food Production
- Posted
- Apr 30, 2026
About Cheval Blanc
Cheval Blanc St-Barth is the Caribbean Maison of the Cheval Blanc hospitality collection, part of the LVMH group. Situated on Flamands Beach, the property combines intimate palace‑style service with refined gastronomy, distinctive interiors by Jacques Grange, landscaped gardens by Madison Cox and an in‑house Guerlain spa. The Maison is known for artisanal craftsmanship, personalised guest experiences and a highly curated culinary offering.
Cheval Blanc St-Barth seeks a Chef Pâtissier in Saint Barthélemy. Lead the pastry brigade and craft refined desserts for this Caribbean palace.
Role & Responsibilities
- Lead and manage the pastry brigade, providing daily direction, coaching and performance feedback to ensure a disciplined, creative and efficient team.
- Oversee all pastry production from concept to plating, ensuring consistency with the Maison’s gastronomic standards and presentation guidelines.
- Develop and update pastry recipes, fiches techniques and seasonal dessert menus in collaboration with the executive chef and culinary team.
- Ensure strict compliance with HACCP and internal hygiene, food‑safety and sanitation protocols across the pastry kitchen.
- Manage resources and production planning to optimise quality, minimise waste and control stock levels and product yield.
- Recruit, train and mentor junior pastry staff, fostering a collaborative environment that encourages technical development and creativity.
- Maintain quality control through regular tastings, portion control and final checks before service; drive continuous improvement initiatives.
Qualifications
- Vocational culinary qualification (BEP/CAP/BAC Pro in cuisine or equivalent).
- Proven track record of several successful positions in luxury hotels or high‑end restaurants.
- Minimum five years of professional pastry experience, with prior leadership responsibility within a pastry team.
- Thorough knowledge of HACCP and food‑safety regulations.
- Demonstrated precision, strong sense of detail, flexibility and a collaborative team spirit.
Skills
Experience
Minimum 5 years of professional pastry experience, including leadership roles in luxury hotels or upscale restaurants; demonstrable experience delivering refined, high‑volume plated and production desserts.
Education
BEP / CAP / BAC Pro Cuisine or equivalent vocational diploma in pastry or culinary arts.
Workplace
The role is situated in Saint Barthélemy, Saint Barthélemy, France — conveniently close to Miami.
Culture
The Maison cultivates an intimate, hospitality‑driven culture that prizes artisanal excellence, discretion and personalised service. Cheval Blanc teams operate in a creative, detail‑oriented environment where culinary innovation and technical mastery are actively encouraged and recognised.
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.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Cheval Blanc, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Head Pastry Chef», «Executive Pastry Chef», «Pastry Kitchen Manager», «Pâtisserie Director», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.