Sous Chef – French Mediterranean Kitchen

About the role

Le Café LPM is a casual neighbourhood destination where the French Riviera spirit meets everyday city life. As Sous Chef you will be the right‑hand to the Head Chef, ensuring the kitchen runs smoothly and delivers high‑quality French‑Mediterranean dishes.

Key responsibilities

• Support the Head Chef in managing the savoury kitchen, overseeing preparation, quality, and the team across breakfast, lunch, and dinner services.
• Maintain day‑to‑day discipline, mise en place, service pace, food safety, and consistency; own HACCP discipline, allergen control, temperature logs and hygiene standards.
• Manage the pass, ticket flow and communication with the front‑of‑house to keep the kitchen focused during peak periods.
• Assist with inventory, portion control, waste reduction and supplier liaison to keep quality high while managing costs.

Required profile

• Technically strong, calm under fire and built to lead a kitchen brigade.
• 5‑7 years of kitchen experience, including 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; English required, French or another European language a plus.

Required skills

• French cuisine techniques
• Mediterranean cuisine techniques
• Sauce preparation
• Plating
• HACCP implementation
• Food safety and allergen control
• Inventory management
• Portion control