Sous Chef Pastry (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 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! Show more Show less

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.

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 production planning, monitor shelf life, maintain FIFO and labelling, ensure proper freezing and defrosting procedures. Ensure hygiene, safety, and quality; manage stock, portion control, and waste reduction. When the Head Pastry Chef is absent, lead the section with confidence.