Sous Chef Savoury (Le Café LPM)

JobsCloseBy Editorial Insights

Le Café LPM in Dubai seeks a Sous Chef Savoury to own the savoury kitchen, supporting the Head Chef and supervising mise en place, quality, and service pace from breakfast to dinner while upholding food safety with HACCP and allergen controls. Candidates should have 5–7 years’ kitchen experience with 2–3 years as a Sous Chef or senior cook in French or European all‑day dining, with French and Mediterranean techniques, and English is essential (French or another European language a plus). Key priorities: leadership, ability to lead in the Head Chef’s absence, cost discipline, inventory, and cross‑team communication. Apply with CV and a short note why you want to own this concept, plus a brief highlight of leadership wins and HACCP experience.

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 Savoury to own that.

Your 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.

Your Profile

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.

Your 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.

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!