Sous Chef Pastry

Your Role

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 Cafe LPM standards.

Your Profile

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 is 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...