Summary
LPM Restaurants & Bar is recruiting a Savoury Sous Chef for Le Café LPM in Al Khobar. The role supports the Head Chef and oversees kitchen preparation, quality, team discipline, and service pace across breakfast, lunch, and dinner. Responsibilities include leading the kitchen brigade, maintaining HACCP and allergen controls, managing inventory and portioning, reducing waste, and liaising with suppliers. Applicants should have 5–7 years of kitchen experience, including 2–3 years as a Sous Chef or senior cook, strong French and Mediterranean cuisine skills, food safety certification, and English.
The posting
As published on lpmrestaurants.com. Pulled from the employer's site and shown as they wrote it.
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