Sous Chef Pastry (Le Café LPM)

JobsCloseBy Editorial Insights

Le Café LPM in Dubai is seeking a Sous Chef Pastry to own daily production from viennoiserie to plated desserts, supporting the Head Pastry Chef and ensuring quality, cost awareness and consistency across operations. Ideal candidates have 5-7 years of pastry experience with 2-3 years as a Sous Chef or senior pastry cook in fine dining, plus solid knowledge of viennoiserie, doughs, creams, chocolate, fillings, shelf life, storage and allergen controls. English is required, French or another European language is a plus. You will lead during service, manage production, FIFO, labeling, hygiene and cost control while mentoring the team. To apply, send CV and a short note highlighting leadership and production planning and how you can own the concept from day one.

Le Café LPM is a neighbourhood café for the modern city, where French Riviera spirit meets everyday urban life. All-day dining, done beautifully. Croissants made properly. Fish grilled simply. Spritzes that feel like a terrace in July. Nothing overcomplicated. Everything just right.

We are looking for a Sous Chef Pastry to own that.

Your 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.

Your Profile

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.

Your 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.

Why join Le Café LPM

Real ownership of a culinary concept from day one. Visibility across a growing, internationally recognised group. The chance to build something with people who take the simple things seriously.

Competitive compensation. A package designed around a life that also exists outside the kitchen.

Sound like you?

Send us your CV and a short note!