Cheval Blanc Executive Sous Chef – French Cuisine

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

• Orchestrate daily kitchen operations across multiple dining venues, ensuring consistent execution of French culinary standards and service excellence
• Lead, mentor, and develop the culinary brigade while fostering a culture of discipline, innovation, and excellence
• Collaborate with the Executive Chef on seasonal menu development, ingredient sourcing, and contemporary interpretations of classical French techniques
• Oversee food cost control, inventory management, and strict adherence to HACCP and quality standards across all kitchen operations
• Maintain precise mise-en-place protocols and enforce kitchen discipline to ensure operational consistency and refined presentation
• Guide the culinary team through service, making real-time decisions to uphold the Maison's standards of excellence
• Contribute to the evolution and refinement of the culinary offering, balancing creativity with heritage

Qualifications

• Professional culinary qualification or degree in Culinary Arts
• Proven experience as Executive Sous Chef or Senior Sous Chef in a luxury resort, palace, or Michelin-starred restaurant
• Advanced mastery of contemporary and classical French cuisine techniques
• Strong expertise in menu development, food cost control, HACCP protocols, and fine dining quality standards
• Proven ability to lead large culinary teams in high-pressure, fast-paced environments
• Exceptional attention to detail and uncompromising commitment to culinary excellence

Skills

Experience

Minimum 10 years of professional culinary experience, with substantive tenure as Executive Sous Chef or Senior Sous Chef within luxury hospitality settings such as palace hotels, Michelin-starred establishments, or five-star resorts. Demonstrated expertise in classical and contemporary French cuisine, kitchen brigade management, and operational excellence in high-volume fine dining environments.

Education

Professional culinary qualification or degree in Culinary Arts or equivalent advanced culinary training.

Workplace

Benefits

Generous financial package; board and lodging provided on-site; work attire provided and laundered; on-site clinic with doctor and nurse; access to health insurance; recreational facilities including dedicated beach, bar, gym, self-service laundry, and multi-purpose sports court.

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.