Cheval Blanc Junior Pastry Sous‑Chef

Employment
Full-Time
Seniority
Mid-Level
Posted
Mar 30, 2026

About Cheval Blanc

Cheval Blanc is the luxury hospitality Maison within the LVMH portfolio, delivering highly personalised, design‑led hotel and gastronomy experiences. The brand is recognised for refined service standards, a strong culinary focus and opportunities for internal mobility across its Maisons and the wider LVMH group.

Cheval Blanc Paris is hiring a Junior Pastry Sous‑Chef for Café Maxime Frédéric (Louis Vuitton) in Paris. Apply to join the Maison’s culinary team.

Role & Responsibilities

  • Organise and oversee the preparation and presentation of pâtisserie and dessert offerings for the Café Maxime Frédéric point of sale under the authority of the 1er Sous‑Chef.
  • Execute recipes and baking processes in strict accordance with technical fiches and Maison procedures to guarantee consistent product quality and presentation.
  • Contribute to the creation and development of pastry recipes and seasonal dessert menus.
  • Supervise, train and control the day‑to‑day work of the pastry team in collaboration with the 1er Sous‑Chef; ensure proper integration of new Ambassadors.
  • Ensure cleaning and maintenance of equipment and premises and enforce HACCP and internal hygiene and safety protocols.
  • Participate in stock management and ordering in coordination with the Economat to ensure appropriate quality and quantities.
  • Apply and uphold the Maison’s quality standards, staffing schedules and operational procedures; report any safety or incident risks to hierarchy.

Qualifications

  • BEP/CAP Pâtisserie, BAC PRO Cuisine or MC Desserts de Restaurant (or equivalent professional diploma).
  • Formal mastery of HACCP rules and food‑safety protocols.
  • Proven background in luxury hospitality or Michelin‑starred restaurant operations.

Skills

Advanced pâtisserie and baking techniques Recipe development and menu creation HACCP and food safety compliance Team supervision, training and staff integration Stock control and supply coordination (Economat interaction) Operational organisation, time management and multi‑station autonomy Basic commercial understanding: revenue, ratios and cost awareness

Experience

Minimum 5 years of professional experience in pastry; at least 2 years in a Chef de Partie or Sous‑Chef role within a luxury hotel or Michelin‑starred restaurant is required.

Education

BEP/CAP Pâtisserie or BAC PRO Cuisine / MC Desserts de Restaurant (or equivalent professional qualification).

Workplace

This position is based in Paris, Île-de-France, France.

Benefits

Pleasant and stimulating work environment; 13th month salary after one year of service; 50% reimbursement of mutual health insurance; access to LVMH private sales after six months; numerous internal trainings; on‑site social worker; secure bicycle and scooter parking; company Uber account (home‑work rides between 00:30 and 05:30, up to €50 coverage subject to eligibility); 90% reimbursement of transport pass (Navigo, Vélib, Transilien); provided and laundered uniform; meals provided at the staff restaurant; eligibility for internal mobility within Cheval Blanc or LVMH after two years.

Culture

Cheval Blanc cultivates an intimate, highly personalised luxury hospitality culture with a strong emphasis on culinary excellence and creative service. The Maison values talent development, internal mobility and collaborative teamwork, expecting high standards of professionalism and discretion from its Ambassadors.

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

A.

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 «Sous‑Chef Pâtissier Junior», «Pastry Deputy Chef», «Assistant Pastry Chef», «Junior Pastry Chef de Partie», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.

Cheval Blanc

Cheval Blanc Junior Pastry Sous‑Chef

Paris, France

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