Sous Chef - Le Café LPM - Al Khobar

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

Job summary

La Petite Maison (LPM)'s Le Café LPM seeks a capable Sous Chef Savoury to be the Head Chef’s right hand. You will oversee the savoury kitchen, handling preparation, quality, discipline, mise en place, and service pace to maintain consistent high standards.

You bring 5–7 years kitchen experience (2–3 years in a Sous Chef role), deep French/Mediterranean technique knowledge, HACCP and allergen awareness, and fluency in English; French or another European language is a plus.

Qualifications

• 5-7 years of kitchen experience, with 2-3 years as a Sous Chef or senior cook in a French or European fine dining or all-day dining restaurant.
• Deep knowledge of French and Mediterranean cuisine techniques, sauces, and plating.
• 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 the savoury kitchen; oversee preparation, quality, and the team across services.
• Be accountable for day-to-day discipline, mise en place, service pace, food safety, and consistency.
• Act as Head Chef in their absence and lead during peak service.
• Lead kitchen leadership, maintain discipline and efficiency, and communicate with FOH to manage ticket flow across breakfast, lunch, and dinner.

Skills

Kitchen leadership

French & Mediterranean cuisine

Food safety & HACCP

English language proficiency

Job description

Le Café - SOUS CHEF SAVOURY

Right hand to the Head Chef. The kitchen 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 fire. Built to lead.

ROLE

You support the Head Chef in managing the savoury kitchen - overseeing preparation, quality, and the team across all services. You are accountable for day-to-day discipline, mise en place, service pace, food safety, and consistency. When the Head Chef is not there, you are.

Experience

• 5-7 years of kitchen experience, with at least 2-3 years as a Sous Chef or senior cook in a French or European fine dining or all-day dining restaurant.
• Deep knowledge of French and Mediterranean cuisine techniques, sauces, and plating. Food safety certification, HACCP knowledge, and allergen awareness required.
• English is a must. French or another European language, even better.

IMPACTS

Mediterranean Techniques: French and Mediterranean cuisine is your foundation - sauces, plating, technique - applied with precision and lightness across every dish.

Leadership: You manage, motivate, and develop the kitchen brigade. You maintain discipline and efficiency during peak service and stepping up to lead confidently in the Head Chef’s absence.

Service Leadership & Pace: You support the pass, manage ticket flow, communicate with FOH, and keep the kitchen focused across breakfast, lunch, and dinner - consistent from the first cover to the last.

Food Safety & Quality: You own HACCP discipline, allergen control, temperature logs, and hygiene standards, and ensure every dish meets the standard for taste, presentation, and consistency.

Cost Management: You assist with inventory, portion control, 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