Sous Chef Pastry - Le Café LPM - Al Khobar

La Petite Maison (LPM); Al Khobar; On-site; SAR 100,000 - 140,000; Full time

Job summary

La Petite Maison (LPM) – Le Café is seeking a Sous Chef Pastry to support the Head Pastry Chef in a busy pastry section in Al Khobar. You will own daily production from viennoiserie to plated desserts, ensuring consistency, cost-awareness, and adherence to LPM standards.

We value precision, creativity, and leadership. English is a must; French or another European language is a plus. 5–7 years pastry experience with 2–3 years in a senior role are expected.

Qualifications

• 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 a plus.

Responsibilities

• Support the Head Pastry Chef in running the pastry section - maintaining quality, developing the team, and stepping up to lead when needed.
• Own daily production from viennoiserie to plated desserts, keeping it consistent, cost-aware, and true to Le Café LPM standards.
• Lead the section confidently when the Head Pastry Chef is absent; maintain high hygiene standards and ensure labeling, FIFO, and proper storage.
• Plan daily production, monitor shelf life, and manage freezing/defrosting procedures.
• Collaborate with other departments as needed and contribute to ongoing menu development.

Skills

Pastry expertise

Leadership

Attention to detail

English proficiency

French language

Job description

Le Café - SOUS CHEF PASTRY

Precision, patience, and a passion for pastry. Every detail shows on the plate.

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

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 Café 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 & Shelf Life: You plan daily production, monitor shelf life, maintain FIFO and labelling, 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.

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 / Head Pastry Chef