الملخص
تعلن LPM Restaurants & Bar عن شاغر مساعد رئيس الطهاة للمطبخ في Le Café LPM بمدينة الخبر. يدعم شاغل الوظيفة رئيس الطهاة ويشرف على التحضير والجودة وانضباط فريق المطبخ وسرعة الخدمة خلال الإفطار والغداء والعشاء. وتشمل المسؤوليات قيادة فريق المطبخ، والالتزام بإجراءات HACCP وضوابط مسببات الحساسية، ومتابعة المخزون والحصص والحد من الهدر والتنسيق مع الموردين. يشترط خبرة إجمالية من 5 إلى 7 سنوات في المطابخ، منها سنتان إلى 3 سنوات مساعداً لرئيس الطهاة أو طاهياً أول، مع إتقان تقنيات المطبخين الفرنسي والمتوسطي وشهادة في سلامة الغذاء وإجادة الإنجليزية.
نص الإعلان
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Le Café - SOUS CHEF SAVOURY
Right hand to the Head Chef. The kitchen runs because you make it run.
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
Technically strong. Calm under fire. Built to lead.
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.
EXPERIENCE
· 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.
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.
This is a guide, not a ceiling. As Le Café LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you’ll bring the same care to everything you do.
REPORT TO
Head Chef