Cheval Blanc Deputy Banquet Chef

About Cheval Blanc

Cheval Blanc is the luxury hospitality maison of LVMH, renowned for creating intimate, design‑led hotels that celebrate French art de vivre, craftsmanship and haute gastronomy. The brand operates a portfolio of urban and resort properties where culinary excellence, bespoke service and collaborations with leading chefs and spa partners define the guest experience.

Role & Responsibilities

• Co‑lead banquet kitchen operations to ensure consistent culinary excellence and flawless service delivery for private and large‑scale events.
• Collaborate with the Executive Chef on menu conception, seasonal banquet offerings and the development of innovative dishes.
• Write, maintain and enforce precise technical recipe sheets (fiches techniques) to guarantee consistency across all productions.
• Supervise brigade performance including staff training, shift coordination and quality control during service.
• Implement and enforce sanitation and HACCP protocols to ensure impeccable food safety and hygiene standards.
• Control food costs and labour by contributing to budget forecasts, monitoring KPIs and applying cost‑efficient production methods.
• Manage inventory, ordering and supplier relations in partnership with Economat and Purchasing, including quality checks and price negotiations.
• Propose menu and service improvements to elevate guest satisfaction and strengthen client loyalty.

Qualifications

• Minimum 3 years' professional experience in banquet, large‑scale catering or luxury hotel restaurant kitchens.
• Professional culinary qualification (CAP, BEP or equivalent) or demonstrable equivalent experience.
• Thorough knowledge of HACCP principles; HACCP certification preferred.
• Proven experience in cost control, stock management and procurement processes.
• Demonstrated supervisory experience with the ability to train and motivate a brigade.
• Strong organisational skills, attention to detail and a creative approach to menu development.

Skills

Experience

Minimum three years of progressive culinary experience with hands‑on banquet or large‑scale event production in a luxury hotel, fine‑dining restaurant or high‑volume catering environment.

Education

Professional culinary qualification (CAP, BEP or equivalent) or demonstrable equivalent experience.

Workplace

Benefits

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

Culture

Cheval Blanc cultivates an exacting hospitality culture where creativity, craftsmanship and refinement are paramount. Teams operate in a collaborative, service‑oriented environment that prioritises culinary innovation, attention to detail and personalised 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.