Brunch Kitchen Lead & Service Expediter

PLAIN VANILLA BAKERY PTE. LTD.; Singapore; On-site; SGD 45,000 - 70,000; Full time

Job summary

Plain Vanilla Bakery Pte. Ltd. in Singapore seeks an experienced kitchen lead to manage hot station production across brunch and café concepts.

You will set daily prep plans, oversee mise en place, monitor plating and portioning, and act as kitchen expediter during service to uphold quality and food safety. Collaboration with FOH and training of junior cooks are key to ensuring superb guest experiences. The role requires 3–5 years in professional kitchens, strong leadership, HACCP knowledge, and

Qualifications

• 3–5 years professional kitchen experience in brunch/café/bistro concepts.
• Experience leading a small kitchen team or shift.
• Skilled in hot and cold station prep and cooking techniques.
• Strong BOH-FOH communication and leadership.
• Diploma in Culinary Arts or related certificate preferred.
• WSQ Food Hygiene Certificate advantageous.

Responsibilities

• Lead hot station production and ensure dish consistency.
• Set daily prep plans and assign mise en place tasks.
• Monitor plating quality, portions, and presentation.
• Act as kitchen expediter during service to uphold standards.
• Coordinate with FOH to ensure smooth service flow.
• Train and coach junior cooks to step up during peak hours.
• Record daily kitchen reports and weekly performance notes.
• Maintain hygiene, temperature checks and equipment upkeep.

Skills

Team leadership

Communication skills

Kitchen supervision

Food safety knowledge

Problem solving

Education

Diploma in Culinary Arts

Certificate in Commercial Cooking

WSQ Food Hygiene Certificate

Tools

HACCP procedures

Food safety protocols

Job description

Plain Vanilla Bakery Pte. Ltd. in Singapore seeks an experienced kitchen lead to manage hot station production across brunch and café concepts.

You will set daily prep plans, oversee mise en place, monitor plating and portioning, and act as kitchen expediter during service to uphold quality and food safety. Collaboration with FOH and training of junior cooks are key to ensuring superb guest experiences. The role requires 3–5 years in professional kitchens, strong leadership, HACCP knowledge, and