Sous Chef Pastry

LPM Restaurant & Bar; Dubai; On-site; AED 133,920 - 178,560; Full time

Job summary

LPM Restaurant & Bar in Dubai is seeking a skilled Sous Chef to support the Head Pastry Chef in managing the pastry section. Responsibilities include daily production of a variety of pastries and desserts, maintaining quality standards, and leading the team when needed.

The ideal candidate will have 5-7 years of pastry experience, including 2-3 years in a fine dining environment, with strong knowledge in viennoiserie and pastry techniques. Fluency in English is required; knowledge of French or another language is a plus.

Qualifications

• 5-7 years of pastry experience with at least 2-3 years as a Sous Chef or senior pastry cook.
• Strong knowledge of viennoiserie, doughs, creams, and allergen controls.
• Fluency in English; French or another European language is an advantage.

Responsibilities

• Support the Head Pastry Chef in running the pastry section.
• Own daily production from viennoiserie to plated desserts.
• Maintain hygiene and quality standards for pastries.

Skills

Pastry experience

Leadership

Viennoiserie knowledge

Hygiene standards

Job description

Your Role

Your Role You support the Head Pastry Chef in running the pastry section - maintaining quality, developing the team, and stepping up to lead when needed. You own daily production from viennoiserie to plated desserts, keeping it consistent, cost‑aware, and true to Le Cafe LPM standards.

Your Profile

Your Profile
5-7 years of pastry experience with at least 2‑3 years as a Sous Chef or senior pastry cook in a fine dining or upscale restaurant.
Strong knowledge of viennoiserie, doughs, creams, chocolate, fillings, shelf life, storage, and allergen controls.
English is a must; French or another European language is even better.

Your Impacts

Pastry Techniques Classic and contemporary pastry techniques are your foundation – executed with precision, care, and a refined eye for presentation.

Leadership You motivate and develop the pastry team, maintain discipline during service, and lead the section confidently when the Head Pastry Chef is absent.

Production / Storage / Shelf Life You plan daily production, monitor shelf life, maintain FIFO and labeling, and ensure freezing and defrosting procedures are followed without exception.

Hygiene / Quality Every item meets the standard for taste, texture, and presentation. The section is clean, safe, and compliant.

Cost / Inventory You monitor stock, manage portion control, and reduce waste. You keep quality high without losing sight of cost.