Cheval Blanc Sous-Chef Junior Chocolatier
Cheval Blanc Paris seeks a Sous-Chef Junior Chocolatier in Paris. Lead chocolate production and supervise a pastry team for Café Maxime Frédéric (LVMH).
Overview
Cheval Blanc is the haute-hôtellerie brand of the LVMH group, operating a collection of singular luxury maisons that combine refined craftsmanship, personalised service and contemporary hospitality. The Maison emphasises artisanal excellence, talent development and mobility within the LVMH ecosystem.
Role & Responsibilities
- Organise and oversee the production and presentation of the chocolate range, ensuring all items meet Cheval Blanc quality and presentation standards.
- Develop and participate in recipe creation and product development in collaboration with the Executive Pastry Chef and Deputy Pastry Chef.
- Supervise the team’s daily operations: allocate tasks, enforce schedules, train new Ambassadors and ensure correct handover of information.
- Ensure compliance with HACCP and internal hygiene and safety procedures; guarantee cleanliness and maintenance of equipment and production areas.
- Manage stock levels and coordinate supplies with Economat; monitor yields, control costs and contribute to budgetary performance.
- Follow productions through to sale and ensure correct product storage and conservation.
- Participate in recruitment, evaluation and continuous professional development of team members; act as a role model of behaviour and service.
Qualifications
- BEP or CAP Chocolaterie (or equivalent professional diploma) and formal HACCP training.
- Proven experience in luxury hotel or starred-restaurant pastry environments; minimum 3 years of professional pastry experience with at least 2 years as Chef de Partie or Sous-Chef.
- Demonstrated managerial skills: ability to recruit, train, organise and supervise a small production team.
- Solid knowledge of stock management, cost control and basic commercial indicators.
- Fluent knowledge of professional pastry and chocolate techniques, with strong attention to precision and presentation.
Skills
Experience
Minimum 3 years in professional pastry with confirmed experience as Chef de Partie (at least 2 years) or Sous-Chef in a luxury hotel or Michelin-starred restaurant; demonstrated autonomy across several production stations.
Education
BEP/CAP in Chocolaterie or equivalent professional pastry qualification; formal HACCP certification.
Workplace
This position is based in Paris, Île-de-France, France. Cerulean lists 3.359 open roles in Paris, including 126 posted recently. The broader Île-de-France area accounts for 3.777 active listings on Cerulean, 143 of which are new. In France as a whole, Cerulean currently features 4.346 open positions, with 182 posted this week.
Benefits
Pleasant and stimulating working environment; 13th month salary after one year of service; 50% reimbursement of health insurance; access to LVMH private sales after six months; extensive internal training; on-site social worker; secure bicycle and scooter parking; company Uber account (home-to-work between 00:30–05:30, coverage up to €50 subject to eligibility); 90% reimbursement of public transport passes (Navigo, Vélib, Transilien); uniform provided and laundered; staff meals at the employee restaurant; internal mobility opportunities within Cheval Blanc and LVMH after two years.
Culture
Cheval Blanc cultivates an intimate, craft-driven hospitality culture that emphasises personalised service, creativity and professional development. As part of LVMH, the Maison offers exposure to high standards of luxury hospitality, internal mobility and a strong focus on mentoring and skill-building.
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.