Junior Pastry Sous Chef

Le Caf - JUNIOR SOUS CHEF PASTRY Precision, patience, and a passion for pastry. Every detail shows on the plate. LE CAF 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 Precise. Creative. Quietly excellent. 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 Caf LPM standards. EXPERIENCE 3 -5 years of pastry experience, with at least 2-3 years as a Chef de Partie Pastry 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. IMPACTS • Pastry Techniques: Classic and contemporary pastry techniques are your foundation - executed with precision, care, and a refined eye for presentation. • Leadership: You participate in motivating and developing 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. This is a guide, not a ceiling. As Le Caf 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 / Head Pastry Chef DEPARTMENT Back of House PROFILE Precise. Creative. Quietly excellent. EXPERIENCE 3 -5 years of pastry experience, with at least 2-3 years as a Chef de Partie Pastry 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.