الملخص
تبحث LPM Restaurants & Bar عن رئيس طهاة الحلويات والمخبوزات للمجموعة، للعمل بنظام هجين من مكتبها في دبي. يتولى الدور قيادة برامج الحلويات والمخبوزات في مفاهيم المجموعة، ووضع القوائم والمعايير، والإشراف على الوصفات والتكاليف والتدقيق والتذوق، إلى جانب دعم افتتاح المواقع واعتماد الموردين. يشترط خبرة لا تقل عن 10 سنوات في الحلويات والمخبوزات الفاخرة، منها 5 سنوات على الأقل بصفة رئيس طهاة أو رئيس تنفيذي للحلويات عبر عدة منافذ، مع تدريب مهني رسمي وشهادة HACCP Level 3. إجادة الإنجليزية مطلوبة، وتُعد الفرنسية أو لغة أوروبية أخرى ميزة، مع الاستعداد للسفر الدولي المتكرر.
نص الإعلان
كما نُشر على lpmrestaurants.com. نقلناه من موقع صاحب العمل ونعرضه بنصّه الأصلي.
LPM: A growing global footprint. One pastry and bakery program, and you shape it.
LPM brings the French Riviera to London, Dubai, Miami, Hong Kong and beyond. Our food is light, generous and full of joie de vivre. As we open new doors mainly with Le Café LPM, we’re looking for a Group Pastry & Bakery Chef to lead pastry and bakery across every LPM concept.
The role
Based at our Dubai Office, you report to the Group Executive Chef and sit on the LPM Culinary Committee. You lead pastry and bakery for Le Café LPM, LPM Restaurant & Bar and LPM-sur-MER.
What you’ll do
Define the pastry and bakery identity of each concept: desserts, viennoiserie, breads, cakes, grab-and-go and celebration products
Protect our signature desserts while leading seasonal menus and new creations
Set group standards: master recipe library, costings, audits and tastings across all locations
Hit food cost and GP targets with Finance through menu engineering and the right production model
Lead the pastry workstream of every opening, from kitchen design to launch day
Source key ingredients and approve suppliers with Procurement
Coach Head Pastry Chefs worldwide and build the talent pipeline for our growth
What you bring
10+ years in luxury pastry and bakery, with 5+ as Executive or Head Pastry Chef across multiple outlets
Mastery of fine-dining desserts and bakery: viennoiserie, bakery, sourdough, entremets, chocolate, ice cream
A track record in high-volume café and bakery production, at luxury standards
At least one restaurant, café or bakery opening
Formal training (CAP, BTM, Brevet de Maîtrise or equivalent) and HACCP Level 3
Strong recipe standardisation and costing skills
Fluent English; French or another European langage is a strong plus
Readiness for frequent international travel, including extended stays for openings
Why LPM
A senior role in an international group in full expansion
Creative freedom, backed by clear standards
A team that Love what they do, Pay attention to detail, Make magic happens
You create desserts that make people smile and remember their childhood? Send your CV and portfolio (Instagram welcome)