Cheval Blanc Section Chef

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

• Lead a dedicated kitchen section with full autonomy and accountability for mise en place, cooking, and plating execution
• Maintain unwavering adherence to technical specifications and culinary standards across all services
• Mentor and supervise commis and junior kitchen staff, ensuring cohesion and operational efficiency within the section
• Prepare seasonal ingredients with advanced culinary techniques while preserving the Maison's gastronomic identity
• Execute precise plating and food presentation with consistency and attention to detail at each service
• Manage inventory and food costs for the assigned station
• Ensure strict compliance with HACCP protocols and food safety regulations
• Collaborate creatively with the Executive Chef on menu development and seasonal adaptations

Qualifications

• Culinary diploma or certification (CAP through Bac+2 level)
• Minimum 2 years as Chef de Partie in fine dining establishments
• Demonstrated mastery of classical and contemporary plating and cooking techniques
• Proficiency in fresh product handling and a broad range of culinary methods
• Advanced knowledge of HACCP standards and food safety protocols
• Proven ability to manage a kitchen station independently and mentor junior staff
• Strong inventory and cost control expertise

Skills

Experience

Minimum 3 years in professional kitchens with at least 2 years as Chef de Partie in three-star or comparable fine dining establishments. Demonstrated excellence in working with fresh, premium ingredients and executing advanced culinary techniques under high-pressure service conditions.

Education

CAP (Certificat d'Aptitude Professionnelle) in culinary arts or equivalent, up to Bac+2 level professional training in gastronomy or cuisine.

Workplace

Benefits

Accommodation provided; meals furnished during working hours; chef whites and uniforms provided and laundered; transportation costs fully covered (€100 outbound, €100 return); passionate and collaborative kitchen team.

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.