Working directly alongside the Head Chef you will co‑lead the savory kitchen, overseeing food preparation, guiding the brigade, and ensuring every dish meets Le Caf LPM's standards for taste, consistency, and presentation.

• Guide the kitchen brigade and manage service periods in a fast‑paced environment.
• Oversee food preparation, portion control, and plating techniques specific to French cuisine.
• Maintain kitchen hygiene, orderliness, and compliance with health and safety regulations.
• Monitor kitchen stations to ensure consistent quality and presentation.
• Manage inventory, ordering processes, and supplier liaison to maintain ingredient quality and reduce waste.
• Assist with budgeting and cost control related to food and labour.
• Ensure kitchen equipment is properly maintained and operationally ready at all times.
• Act as the trusted deputy for the Head Chef, stepping i...