Cheval Blanc Sous Chef Pastry

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 and oversee the pastry production for designated sections, ensuring strict adherence to technical specifications and maintaining impeccable quality standards
• Create and execute seasonal desserts that align with the maison's gastronomic vision, collaborating with the pastry team to achieve exceptional presentation and flavor
• Supervise mise-en-place, preparation, and plating operations with exemplary precision, guaranteeing consistency and elegance across all services
• Manage, mentor, and train junior pastry staff including chefs de partie, demi-chefs de partie, and commis pâtissiers, fostering cohesion and operational excellence
• Oversee stock management and rigorous control of raw materials for the pastry section
• Ensure full compliance with HACCP protocols and all food safety regulations
• Contribute to the development of new pastry offerings while preserving the maison's culinary heritage

Qualifications

• CAP to Bac+2 level culinary training in pastry specialization
• Minimum 3 years of confirmed experience in pastry within Michelin-starred restaurants
• Minimum 2 years' experience in a Sous Chef and/or Chef de Partie role
• Advanced mastery of pastry techniques including mise-en-place, cooking, and plating
• Demonstrated capability to autonomously manage a pastry section and oversee production
• Proficiency in HACCP application and food safety protocols
• Experience with fresh product handling and diverse culinary techniques

Skills

Experience

Minimum 3 years of confirmed experience in pastry within Michelin-starred restaurant environments, with at least 2 years in a Sous Chef or Chef de Partie capacity. Familiarity with working under pressure in high-volume, fine dining kitchen settings is essential.

Education

CAP (Certificat d'Aptitude Professionnelle) in Pastry or equivalent through Bac+2 level culinary qualification required.

Workplace

Benefits

Accommodated on-site; meals provided during working hours; uniforms supplied and laundered; transportation costs covered (€100 arrival, €100 return); passionate and dedicated 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.