Cheval Blanc Sous-Chef Pâtissier
- Employment
- Contract
- Seniority
- Lead
- Department
- Culinary & Food Production
- Posted
- Jul 16, 2026
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.
Cheval Blanc St-Barth seeks Sous-Chef Pâtissier for Langosteria in Saint Barthélemy. Lead pastry brigade in Caribbean palace.
Role & Responsibilities
- Lead and supervise the pastry brigade with visionary leadership, ensuring consistent excellence across all dessert creations
- Orchestrate the development and execution of innovative pastry recipes, contributing actively to menu evolution and technical documentation
- Maintain unwavering adherence to HACCP hygiene standards, food safety protocols, and regulatory compliance across all pastry operations
- Manage pastry resources and production scheduling strategically to optimize both quality and operational efficiency
- Mentor and train pastry team members, fostering a stimulating and productive work environment that reflects the Maison's commitment to excellence
- Collaborate with the Executive Chef and culinary team to ensure seamless integration of pastry offerings with Langosteria's Italian gastronomic vision
- Ensure every plated dessert reflects the artistic standards and sensory excellence that define Cheval Blanc's gastronomic reputation
Qualifications
- BEP, CAP, or BAC PRO in Culinary Arts or equivalent professional qualification
- Demonstrable expertise in HACCP food safety and hygiene standards
- Comprehensive mastery of classical and contemporary pastry techniques
- Proven experience in Michelin-starred restaurants or ultra-luxury hospitality establishments
- Leadership experience managing a pastry brigade or kitchen team
Skills
Experience
Several successful professional experiences in comparable fine-dining or luxury hospitality pastry operations, whether as stages or permanent positions. Exposure to Michelin-starred or ultra-luxury resort culinary environments is essential.
Education
BEP, CAP, or BAC PRO in Culinary Arts; additional certifications in advanced pastry techniques or luxury hospitality management are advantageous.
Workplace
This position is based in Saint Barthélemy, Saint Barthélemy, French Overseas Departments and Territories.
Benefits
Housing or housing allowance provided for artisanal staff; uniforms provided and laundered; meal allowance included for each working day; access to exclusive island privileges and lifestyle benefits at Saint Barthélemy.
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.
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», «Second Pastry Chef», «Deputy Pastry Chef», «Pastry Kitchen Leader», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.