Cheval Blanc Sous Chef, Pastry
- Location
- Employment
- Contract
- Seniority
- Manager
- Department
- Culinary & Food Production
- Posted
- Apr 30, 2026
About Cheval Blanc
Cheval Blanc St-Barth is the Caribbean Maison of the Cheval Blanc collection, part of the Cheval Blanc portfolio within LVMH. Situated on Flamands Beach, the hotel is a haute‑luxe palace offering individually designed rooms, suites and villas, refined dining venues and a Guerlain spa, where craft, discretion and bespoke hospitality define the guest experience.
Cheval Blanc St-Barth in Saint Barthélemy seeks a Sous Chef Pâtissier (contract) to lead the pastry brigade and elevate dessert offerings.
Role & Responsibilities
- Supervise daily pastry production and manage the pastry brigade to ensure consistent quality, presentation and timing across all outlets.
- Support and deputize for the Head Pastry Chef in menu conception, recipe development and the evolution of technical sheets.
- Ensure rigorous compliance with hygiene, food safety and HACCP standards across the pastry kitchen.
- Plan and optimise resource allocation — ingredients, mise en place and labour — to maximise quality and operational efficiency.
- Train, mentor and evaluate pastry team members to maintain high standards of workmanship and professional growth.
- Collaborate with culinary leadership and F&B outlets to deliver seasonal menus, special events and bespoke pastry requests.
Qualifications
- BEP/CAP or Bac Pro in culinary arts or equivalent professional culinary diploma.
- Proven track record in luxury hotel or high‑end restaurant pastry operations with several successful placements.
- Demonstrable mastery of HACCP principles and kitchen hygiene regulations.
- Advanced technical command of classical and contemporary pastry techniques.
- Strong leadership, communication skills and capacity to operate under pressure with flexibility.
Skills
Experience
Minimum 3 years of progressive pastry experience in luxury hotel or high‑end restaurant kitchens, including supervisory responsibilities.
Education
BEP, CAP or Bac Pro in Cuisine/Pastry or equivalent professional culinary qualification.
Workplace
The role is situated in Saint Barthélemy, Saint Barthélemy, France.
Culture
The Maison cultivates an artisan ethos where meticulous craftsmanship, discretion and personalised service are paramount. The workplace emphasizes collaborative creativity, exacting standards and continuous refinement befitting a luxury hotel within the Cheval Blanc collection.
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 «Pastry Sous Chef», «Deputy Pastry 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.