Junior Pastry Sous Chef

LPM Restaurant & Bar; Saudi Arabia; On-site; SAR 134,000 - 201,000; Full time

Job summary

Le Caf at LPM Restaurant & Bar in Saudi Arabia seeks a Junior Sous Chef Pastry to support the Head Pastry Chef, oversee daily production from viennoiserie to plated desserts, and uphold Le Caf LPM standards.

Candidates bring 3–5 years pastry experience, leadership potential, and a passion for precision, quality, and elegant presentation in a fine-dining setting.

Qualifications

• 3–5 years of pastry experience with 2–3 years as Chef de Partie Pastry.
• Strong knowledge of viennoiserie, doughs, creams, chocolates, fillings.
• English is a must; French or another European language is a plus.

Responsibilities

• Support Head Pastry Chef in running the pastry section and lead when needed.
• Own daily production from viennoiserie to plated desserts with consistency.
• Maintain quality, cost-awareness, hygiene, and labeling per Le Caf LPM standards.
• Mentor and develop the pastry team; ensure FIFO and stock control.

Skills

Precise

Creative

Quietly excellent

Job description

Le Caf - JUNIOR SOUS CHEF PASTRY Precision patience and a passion for pastry Every detail shows on the plate LE CAF LPM A casual neighbourhood destination where French Riviera spirit meets everyday city life Good food warm people and the simple things done beautifully Nothing overcomplicated Everything just right

PROFILE

Precise Creative Quietly excellent

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 Caf LPM standards

EXPERIENCE

3 -5 years of pastry experience with at least 2-3 years as a Chef de Partie Pastry 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 even better

IMPACTS

Pastry Techniques Classic and contemporary pastry techniques are your foundation - executed with precision care and a refined eye for presentation Leadership You participate in motivating and developing the pastry team maintain discipline during service and lead the section confidently when the Head Pastry Chef is absent Production Storage amp Shelf Life You plan daily production monitor shelf life maintain FIFO and labelling and ensure freezing and defrosting procedures are followed without exception Hygiene amp Quality Every item meets the standard for taste texture and presentation The section is clean safe and compliant Cost amp Inventory You monitor stock manage portion control and reduce waste You keep quality high without losing sight of cost This is a guide not a ceiling As Le Caf LPM grows so might your role Flexibility is part of our DNA every team member may be asked to support another department when the business needs it We trust you ll bring the same care to everything you do

REPORT TO Head Chef Head Pastry Chef DEPARTMENT Back of House PROFILEPrecise.Creative.Quietly excellent.EXPERIENCE3 -5 years of pastry experience, with at least 2-3 years as a Chef de Partie Pastry 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, even better.