Galeries Lafayette Assistant Head Chef
- Location
- ParisÎle-de-FranceFrance
- Seniority
- Manager
- Department
- Culinary & Food Production
- Industry
- Wines, Spirits & Gastronomy
- Posted
- May 15, 2026
About Galeries Lafayette
A high-end gastronomic establishment or boutique luxury hotel operating within the global luxury hospitality ecosystem. Such employers prioritise culinary craftsmanship, exacting service standards and continual skill development, often supported by an international group that invests in talent and gastronomic reputation.
Confidential luxury hospitality employer — Paris — Assistant Head Chef (Responsable de cuisine adjoint).
Role & Responsibilities
- Assist the Head Chef in daily kitchen leadership, including planning service flow and managing the brigade during service.
- Supervise food preparation, ensure consistent product quality and oversee final plating and presentation to brand standards.
- Manage mise en place and coordination between hot and cold sections to guarantee timely, flawless service.
- Control food costs through portion control, waste reduction and collaboration on supplier orders and inventory management.
- Maintain and enforce HACCP, hygiene and safety protocols across all kitchen operations.
- Train, mentor and evaluate kitchen staff; build team capability and succession within the brigade.
- Contribute to menu development, seasonal recipe adaptation and special event/banquet planning.
- Liaise with F&B management, front-of-house and purchasing to align culinary output with guest expectations and operational constraints.
Qualifications
- Professional culinary qualification (CAP, BEP, BTS Hôtellerie-Restauration) or equivalent vocational training.
- Proven supervisory experience in a high-volume, high-standard kitchen (luxury hotel, fine dining or Michelin-level restaurant).
- Formal training or certification in food safety/HACCP.
- Demonstrable ability to manage costs, control stock and work to targeted food-cost margins.
- Strong leadership and communication skills with experience in staff development and rostering.
Skills
Experience
Typically 3+ years of progressive kitchen experience in upscale gastronomic environments, with at least 1–2 years in a supervisory or senior sous role within a luxury hotel or fine-dining restaurant.
Education
Professional culinary diploma or equivalent vocational qualification; equivalent combination of formal training and demonstrable senior kitchen experience accepted.
Workplace
The role is situated in Paris, Île-de-France, France.
Culture
The workplace cultivates a culture of culinary excellence and meticulous attention to detail, where creativity is balanced with discipline. Teams operate in a collaborative, high-pressure environment that rewards technical mastery, consistency and a commitment to elevated guest experiences.
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 Galeries Lafayette, 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 «Deputy Head Chef», «Sous Chef (Deputy)», «Assistant Kitchen Manager», «Senior Sous Chef», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.