Sous Chef Pastry: Lead Creative Desserts & Production

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

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.