Brunch Kitchen Lead: Elevate Hot & Cold Stations

Workstream; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

Workstream is seeking a seasoned kitchen lead to oversee all-day brunch, café, or bistro operations at our Singapore locations. You will manage a small kitchen team, coordinate hot and cold stations, and ensure high-quality plating, portion control, and consistency in every dish.

You will implement daily prep plans, train junior staff, and collaborate with FOH to pace orders. Strong leadership, organization, and real-time decision making are essential in fast-paced service.

Qualifications

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Experience managing a small kitchen team or shift leadership.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory, ordering/receiving, cost control, HACCP).
• Experience with food safety and sanitation practices including temperature control and cross-contamination prevention.

Responsibilities

• Lead hot station production and ensure consistency in all cooked dishes.
• Set daily prep plan and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation.
• Communicate with FOH team to pace and coordinate orders.
• Lead staff meal planning and preparation.
• Open/close procedures including hygiene and temperature checks.
• Maintain kitchen equipment, cleanliness, and food safety standards.
• Prepare and submit daily kitchen reports and weekly performance reports.

Skills

Leadership

Communication

Problem solving

Mentoring

Organization

Education

Diploma in Culinary Arts

Certificate in Commercial Cooking

WSQ Food Hygiene Certificate

Job description

Workstream is seeking a seasoned kitchen lead to oversee all-day brunch, café, or bistro operations at our Singapore locations. You will manage a small kitchen team, coordinate hot and cold stations, and ensure high-quality plating, portion control, and consistency in every dish.

You will implement daily prep plans, train junior staff, and collaborate with FOH to pace orders. Strong leadership, organization, and real-time decision making are essential in fast-paced service.