Sous Chef Baker - Le Café LPM - Al Khobar

La Petite Maison (LPM); Al Khobar; On-site; SAR 180,000 - 240,000; Full time

Job summary

LE CAFÉ LPM in Al Khobar invites an experienced Sous Chef Baker to join the bakery team, supporting the Head Baker and ensuring daily bake schedules and consistent quality.

With 5–7 years in bakery or pastry, deep knowledge of French/European techniques, HACCP and allergen controls, and fluent English (French a plus), you will lead in the Head Baker's absence. This role is on-site in a French-inspired bakery, coordinating with FOH on daily drops and maintaining discipline and pace across shifts.

Qualifications

• 5-7 years of bakery or pastry experience, with 2-3 years at senior baker level such as Sous Chef Baker or Head Baker.
• Deep knowledge of French and European baking techniques, including sourdough and viennoiserie.
• Food safety certification, HACCP knowledge, and allergen awareness required.
• English is a must; French or another European language is a plus.

Responsibilities

• Support the Head Chef in managing bakery operations, overseeing preparation, quality, and the production team across all cycles.
• Accountable for day-to-day discipline, daily bake schedules, production pace, and food safety compliance.

Skills

Bakery management

HACCP & food safety

Sourdough & viennoiserie

English language

French language

Team leadership

Production planning

Allergen awareness

Job description

Le Café - SOUS CHEF BAKER

Right hand to the Head Baker. The bakery runs because you make it run.

LE CAFÉ 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

Technically strong. Calm under pressure. Built to lead.

ROLE

You support the Head Chef in managing the bakery operations - overseeing preparation, quality, and the team across all production cycles. You are accountable for day-to-day discipline, daily bake schedules, production pace, food safety, and consistency. When the Head Baker is not there, you are.

Experience

• 5-7 years of bakery or pastry experience, with at least 2-3 years as a Sous Chef Baker, Head Baker, or senior baker in a French artisan bakery, patisserie, or European all-day dining restaurant.
• Deep knowledge of French and European baking techniques, including sourdough, viennoiserie, bread fermentation, and pastry fundamentals. Food safety certification, HACCP knowledge, and allergen awareness required.
• English is a must. French or another European language, even better.

IMPACTS

• Baking Techniques: French and European baking is your foundation - laminated doughs, natural fermentation, shaping, and baking - applied with precision and consistency across every loaf and pastry.
• Leadership: You manage, motivate, and develop the bakery brigade. You maintain discipline and efficiency during early morning prep and peak production, stepping up to lead confidently in the Head Baker's absence.
• Production Leadership & Pace: You oversee the bake schedule, manage production flow, communicate with FOH regarding fresh daily drops, and keep the bakery focused across all shifts - consistent from the first bake to the last.
• Food Safety & Quality: You own HACCP discipline, allergen control, temperature logs, and hygiene standards, and ensure every baked good meets the standard for taste, texture, crust, presentation, and consistency.
• Cost Management: You assist with inventory, ingredient yield, waste reduction, and supplier liaison. You keep quality high and costs in check.

This is a guide, not a ceiling. As Le Café 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

DEPARTMENT

Back of House / Bakery