Sous Chef Pastry
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Key skills for this role
About the 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 productio.
Key Skills for This Role
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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 Café LPM standards.
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, 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 section confidently when the Head Pastry Chef is absent.
Production, Storage & Shelf Life: You plan daily production, monitor shelf life, maintain FIFO and labelling, and ensure freezing and defrosting procedures are followed without exception.
Hygiene & Quality: Every item meets the standard for taste, texture, and presentation.
The section is clean, safe, and compliant.
Cost & Inventory: You monitor stock, manage portion control, and reduce waste.
You keep quality high without losing sight of cost.
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