Cheval Blanc Pastry Sous Chef
- Employment
- Contract
- Seniority
- Lead
- Department
- Culinary & Food Production
- Posted
- Aug 12, 2026
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.
Cheval Blanc Courchevel seeks experienced Pastry Sous Chef. Lead pastry brigade, manage plating, mentor staff. Michelin-starred luxury hotel.
Role & Responsibilities
- Lead pastry brigade production, ensuring adherence to technical specifications and consistent quality across all dessert offerings
- Create and develop exceptional desserts featuring seasonal products while preserving the distinctive pastry identity of Cheval Blanc
- Execute mise en place, preparation, and plating with exemplary precision, maintaining regularity and elegance during each service
- Mentor and supervise commis pâtissiers, ensuring adherence to protocols and cohesion within the pastry section
- Manage inventory and monitor raw material quality and usage within the pastry department
- Enforce strict HACCP compliance and maintain hygiene standards throughout the pastry kitchen
- Coordinate with the Executive Pastry Chef and broader culinary team to deliver unified excellence
Qualifications
- Minimum 3 years' professional experience in pastry, with at least 2 years in a Sous Chef capacity
- Minimum 2 years' experience in Michelin-starred or fine dining establishments
- Culinary training from CAP to Bac+2 level or equivalent professional qualification
- Demonstrated mastery of advanced pastry techniques, including mise en place, baking, cooking, and plating
- Proven ability to autonomously manage a pastry station and oversee team production
- Strong knowledge of fresh product handling and diverse culinary techniques
- Excellent organizational and supervisory skills
Skills
Experience
Minimum 3 years' professional pastry experience in fine dining establishments, with at least 2 years serving as a Sous Chef in Michelin-starred restaurants.
Education
Culinary training from CAP to Bac+2 level or equivalent professional qualification.
Workplace
The successful candidate will be located in Courchevel, Auvergne-Rhône-Alpes, France.
Benefits
Accommodation provided, meals during working hours, uniforms supplied and laundered, transportation covered (€100 outbound, €100 return), passionate team environment.
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.
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 «Sous Chef Pâtissier», «Pastry Production Chef», «Assistant Pastry Chef», «Pastry Kitchen Manager», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.