Sous Chef Savoury (Le Café LPM)

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! Show more Show less

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 is a plus.

Support the Head Chef in managing the savoury kitchen—overseeing preparation, quality, and the team across all services. Accountable for day-to-day discipline, mise en place, service pace, food safety, and consistency. When the Head Chef is not there, you are. Lead in the Head Chef’s absence, manage ticket flow, communicate with FOH, and maintain discipline and efficiency during peak service across breakfast, lunch, and dinner. Ensure HACCP discipline, allergen control, temperature logs, and hygiene standards; assist with inventory, portion control, waste reduction, and supplier liaison.