Cheval Blanc Pastry Chef de Partie
- Location
- Employment
- Temporary
- Seniority
- Mid-Level
- Department
- Culinary & Food Production
- Posted
- Apr 30, 2026
About Cheval Blanc
Cheval Blanc is a peerless maison of luxury hospitality within the LVMH portfolio, renowned for its intimate, service-driven hotels that combine haute cuisine, refined craftsmanship and highly personalised guest experiences. As an employer, Cheval Blanc fosters exacting culinary standards, creative collaboration and opportunities to work with seasonal, top-tier ingredients in iconic resort locations.
Cheval Blanc seeks a Pastry Chef de Partie in Porto Cervo, Italy — temporary, on-site role leading the pastry section.
Role & Responsibilities
- Lead, organise and supervise daily production in the pastry section, ensuring consistency, efficiency and adherence to the maison’s quality standards.
- Develop and refine dessert and bakery recipes and presentations aligned with the hotel’s culinary philosophy.
- Ensure strict compliance with HACCP, standard operating procedures (SOP) and hygiene and cleanliness standards within the pastry section.
- Train, mentor and supervise pastry staff (Demi Chefs, Commis), ensuring correct execution of preparations and professional development.
- Contribute to stock management and ingredient inventory control, prepare procurement requests and monitor food cost for the pastry section.
- Maintain constant product quality—freshness, flavour and immaculate presentation—for all food outlets and guest services.
- Collaborate closely with the Sous Chef and Executive Chef on menu harmonisation and the introduction of seasonal or signature proposals.
- Ensure correct maintenance and operational readiness of pastry equipment; promptly report and follow up on any malfunctions.
- Communicate effectively with the wider kitchen brigade and front-of-house teams to ensure seamless service coordination.
- Foster a positive, professional and motivating working environment within the pastry team.
Qualifications
- Minimum 3–5 years’ experience as a Pastry Chef de Partie or Senior Demi Chef Pâtisserie in luxury hotels or Michelin-starred restaurants.
- Comprehensive mastery of classical and modern pastry techniques, core pâtisserie bases and contemporary trends.
- Proven leadership and personnel management skills with experience organising a section under service pressure.
- Meticulous attention to detail, strong sense of taste and aesthetics in pastry presentation.
- Fluent Italian required; working knowledge of English and/or French is advantageous.
Skills
Experience
Minimum 3–5 years of progressive pastry experience in luxury hotels or Michelin-starred restaurants, with prior responsibility managing a pastry section and junior pastry staff.
Education
Professional qualification in pastry arts or culinary school preferred; equivalent professional experience in high-end pastry production accepted.
Workplace
The role is situated in Porto Cervo, Sardinia, Italy — conveniently close to Olbia.
Culture
Cheval Blanc cultivates an exacting, hospitality-led culture that prizes craftsmanship, creativity and discreet luxury. The hotel promotes close collaboration between kitchen and guest-facing teams, offering a high-performance environment where culinary excellence and personalised service are paramount.
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 «Pastry Chef», «Pastry Chef de Partie», «Demi Chef Pâtisserie», «Pastry Section Chef», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.