Cheval Blanc Pastry Sous Chef
- Employment
- Contract
- Seniority
- Senior
- Department
- Culinary & Food Production
- Posted
- Apr 23, 2026
About Cheval Blanc
Cheval Blanc St-Tropez is the seaside maison of the Cheval Blanc luxury hotel collection (part of the LVMH group). The property offers a discreet, highly personalized hospitality experience anchored in culinary excellence — notably the three‑Michelin‑starred restaurant La Vague d’Or by Arnaud Donckele — a Guerlain spa and sun‑lit villas and suites on the Gulf of Saint‑Tropez.
Cheval Blanc St-Tropez seeks a Pastry Sous Chef in Saint-Tropez. Full-time CDD supporting the pastry brigade and Michelin‑level culinary operations.
Role & Responsibilities
- Produce and oversee a dedicated portion of the pâtisserie offering in strict adherence to technical sheets and recipes, ensuring consistent quality and presentation.
- Design and execute seasonal desserts that preserve the Maison’s pâtisserie identity while supporting the gastronomic menus.
- Manage mise en place, preparation and final plating with precision to guarantee service regularity and aesthetic standards.
- Supervise, train and mentor pastry brigade members (chefs de partie, demi‑chefs de partie and commis), promoting cohesion and skill development.
- Control stocks and raw materials, anticipate needs and coordinate with the Chef Pâtissier to ensure uninterrupted production.
- Ensure rigorous application of H.A.C.C.P. and hygiene standards across the pastry station.
Qualifications
- Culinary diploma (CAP to Bac+2) in pastry or culinary arts.
- 3–5 years’ professional pastry experience in haute cuisine, preferably in Michelin‑starred restaurants.
- At least 2 years’ experience in a Sous‑Chef role or equivalent supervisory position.
- Proven ability to manage a production station autonomously and to supervise a team.
- Solid knowledge of inventory control and raw‑material management.
Skills
Experience
Minimum 3 years of professional pastry experience, including substantial exposure to Michelin‑level kitchens and at least 2 years serving as a Sous Chef in pastry.
Education
Culinary diploma (CAP) to Bac+2 in pastry or culinary arts.
Workplace
The role is situated in Saint-Tropez, Provence-Alpes-Côte d'Azur, France — conveniently close to Nice.
Benefits
Accommodation provided or housing allowance (€450 gross); meals provided during working hours; uniform supplied and laundered; transport costs covered (€100 outbound, €100 return); possibility of bicycle loan (subject to conditions).
Culture
The maison cultivates a culture of discreet luxury and exacting standards, where culinary craftsmanship and personalized guest service are paramount. Teams operate in a collaborative, disciplined brigade environment that values mentorship, technical mastery and attention to detail.
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 «Assistant Pastry Chef», «Pastry Deputy Chef», «Pastry Chef de Partie Supervisor», «Sous-Pâtissier (Pastry Deputy)», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.