Junior Sous Chef - Le Café LPM - Al Khober

Le Café - JUNIOR SOUS CHEF The bridge between the pass and the team. Technical, driven, and ready to lead. LE CAFÉ LPM A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right. PROFILE Disciplined. Adaptable. Consistent. ROLE You support the Sous Chef and Head Chef in daily kitchen management - overseeing preparation, maintaining standards, and stepping up when the team needs you most. Experience • 3-4 years of kitchen experience, with at least 1-2 years as a Chef de Partie or Junior Sous Chef in a fine dining or upscale kitchen. • Strong technical foundation with a keen eye for consistency, organisation, and leadership potential. • English is a must. French, Arabic, or another language, even better. IMPACTS Technical Excellence & Standards: You oversee food preparation, cooking, and plating - ensuring precision, consistency, and quality across every section, every service. Leadership & Mentoring: You motivate, train, and support the kitchen team - leading by example and stepping in to run the kitchen when needed. Hygiene & Safety Compliance: You enforce strict food safety and hygiene standards across all kitchen stations - always compliant, always clean. Organisation & Adaptability: You keep inventory controlled, stock rotating, and the kitchen moving - adjusting to whatever the service demands. Composure: Busy services don’t shake you - you stay focused, set the tone, and keep the team moving forward. This is a guide, not a ceiling. As Le Café LPM grows, so might your role and we trust you’ll bring the same care to everything you do. REPORT TO Sous Chef DEPARTMENT Back of House

3-4 years of kitchen experience, with at least 1-2 years as a Chef de Partie or Junior Sous Chef in a fine dining or upscale kitchen. Strong technical foundation with a keen eye for consistency, organisation, and leadership potential. English is a must. French, Arabic, or another language, even better.

You support the Sous Chef and Head Chef in daily kitchen management - overseeing preparation, maintaining standards, and stepping up when the team needs you most. Technical Excellence & Standards: oversee food preparation, cooking, and plating - ensuring precision, consistency, and quality across every section, every service. Leadership & Mentoring: motivate, train, and support the kitchen team - leading by example and stepping in to run the kitchen when needed. Hygiene & Safety Compliance: enforce strict food safety and hygiene standards across all kitchen stations - always compliant, always clean. Organisation & Adaptability: keep inventory controlled, stock rotating, and the kitchen moving - adjusting to whatever the service demands. Composure: busy services don’t shake you - you stay focused, set the tone, and keep the team moving forward.