Sous Chef Pastry

LPM Restaurant & Bar; Eastern Province; On-site; SAR 120,000 - 180,000; Full time

Job summary

Le Caf - Sous Chef Pastry at LPM Restaurant & Bar in Saudi Arabia prepares and elevates pastry offerings in a fine dining setting. You will support the Head Pastry Chef, oversee daily pastry production from croissants to plated desserts, and ensure top quality, safety, and presentation.

Ideal candidates bring 5–7 years pastry experience with 2–3 years in a sous-chef role, strong knowledge of viennoiserie and allergen controls, and fluency in English (French is a bonus).

Qualifications

• 5-7 years of pastry experience with 2-3 years as 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 a plus

Responsibilities

• Support Head Pastry Chef in running the pastry section, maintaining quality, developing the team and leading when needed
• Own daily production from viennoiserie to plated desserts, ensuring consistency, cost awareness and alignment with Le Caf LPM standards
• Lead the pastry section during service, maintain hygiene and quality control, and manage stock and waste

Skills

Precise

Creative

Quietly excellent

Job description

Le Caf - 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

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 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 motivate and develop 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