• Oversee daily kitchen operation and ensure smooth running.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure that all ingredients, sauces and pre-prepared sauces are sufficient and fresh.
• Adhere to SOP on preparation of food and provide guidance and training to rank & file staff
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.
• To attend to emergency request (risk assessment).
• Perform other duties as assigned by superior.

* Only Singaporeans

* Preferably have experience as Kitchen Manager in Japanese Restaurant

Responsibilities includes:

• Responsible for daily operation and will assist Manager with daily operation.
• Serve food and beverages in a cheerful and professional manner.
• Demonstrate clear communication with customers.
• Perform other duties assigned by the Manager.

Job Requirements:

• Able to work in a fast-paced and exciting environment.
• A responsible team player with a positive attitude.
• Able to work shifts, including weekends and Public Holidays.
• Good knowledge, technique and passion for food and beverage.
• Relevant experience preferred.

For interested applicant, kindly email us at info@dozo.com.sg for interview.

F & B Service Ambassador / Crew Leader

Working Hours: 6 days work week and able to work on weekends / public holiday [ 44hrs ]
Location: Dempsey / Dairy Farm / Eng Kong Park / Namly / Serangoon Garden / Swan Lake
Salary: Up to $ 2800

Requirements:

• At least GCE “N” level or its equivalent
• Preferably 1 year working experience in F & B – cafes / restaurants / similar capacity
• Entry Level is welcome
• Able to work on weekends / public holiday
   

Job Scope:

• Ensuring excellent guest experience through providing of warm and genuine service
• Take, prepare and serve food & drinks orders and operate cash register
• Ensure product items are well stocked and display cases are attractive and clean
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

F & B Service Ambassador / Crew Leader

Working Hours: 6 days work week and able to work on weekends / public holiday [ 44hrs ]
Location: Dempsey / Dairy Farm / Eng Kong Park / Namly / Serangoon Garden / Swan Lake
Salary: Up to $ 2800

Requirements:

• At least GCE “N” level or its equivalent
• Preferably 1 year working experience in F & B – cafes / restaurants / similar capacity
• Entry Level is welcome
• Able to work on weekends / public holiday
   

Job Scope:

• Ensuring excellent guest experience through providing of warm and genuine service
• Take, prepare and serve food & drinks orders and operate cash register
• Ensure product items are well stocked and display cases are attractive and clean
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

F & B Service Ambassador / Crew Leader

Working Hours: 6 days work week and able to work on weekends / public holiday [ 44hrs ]
Location: Dempsey / Dairy Farm / Eng Kong Park / Namly / Serangoon Garden / Swan Lake
Salary: Up to $ 2800

Requirements:

• At least GCE “N” level or its equivalent
• Preferably 1 year working experience in F & B – cafes / restaurants / similar capacity
• Entry Level is welcome
• Able to work on weekends / public holiday
   

Job Scope:

• Ensuring excellent guest experience through providing of warm and genuine service
• Take, prepare and serve food & drinks orders and operate cash register
• Ensure product items are well stocked and display cases are attractive and clean
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Summary

Lead and manage daily operations of a food and beverage central kitchen, ensuring compliance with risk management, cost control, quality standards, and staff performance. Drive product innovation, process improvements, and cross-department coordination to support business growth.

Responsibilities

• Manage daily operations in the Central Kitchen to ensure efficient workflow and production continuity
• Draft and enforce compliance with Central Kitchen Risk Management policies and assessments to maintain safety standards
• Develop and improve Standard Operating Procedures (SOPs) for new products to enhance quality and consistency
• Liaise effectively with Outlets and relevant departments to coordinate operational activities and resolve issues
• Monitor and control costs, production output, and quality to meet business targets and standards
• Conduct daily roll calls to communicate priorities and align team efforts
• Coordinate overseas work and internship programs to support talent development and operational needs
• Supervise shift scheduling to optimize workforce allocation and coverage
• Train and educate supervisors and staff to improve skills and operational performance
• Set clear goals for staff and monitor their fulfillment to drive accountability and productivity
• Manage recruitment processes to attract and select qualified candidates for operational roles
• Oversee production preparation activities for new store openings to ensure readiness and quality
• Schedule and conduct hygiene inspections and cleaning to maintain food safety and cleanliness
• Maintain accurate documentation and filing systems for operational records and compliance
• Manage ordering processes for outlets and suppliers to ensure timely and accurate inventory supply
• Brainstorm and implement solutions to reduce manpower needs, simplify processes, and maximize production efficiency
• Prepare and arrange product tastings for the Management Team to support product development decisions
• Monitor warehouse inventory levels to prevent shortages and overstocking
• Facilitate smooth transitions across departments by projecting efficient processes and communication
• Conduct research and development for new products and flavors to drive innovation and market relevance
• Monitor and manage labor and food costs to optimize profitability and resource utilization

Preferred competencies and qualifications

• Experience managing an ISO / HACCP certified central kitchen
• Food Safety and Hygiene Level 3 and Level 4 certifications
• Bizsafe certifications
• Minimum 10 years of experience managing a food and beverage manufacturing central kitchen
• Consideration for Senior Operations Manager role for more experienced applicants

Ya Kun Kaya Toast Service Crew

*Multiple Locations *

• SINGAPOREANS / PR ONLY
• Hands-on training provided!
• Full-Time preferred/Shift work

*Outlet Manager / Cashier / Toaster / Brewer / Cleaner*

START TRAINING IMMEDIATELY / UP TO $3,000*  *T&C apply to different positions

Working locations:

• 313@somerset Orchard
• North-East Line heartland mall (NEL MRT)

Working hours:

• Rotating AM/PM shifts for Full-Timers (subject to schedule) / Flexible working hours for Part-Timers (based on your available hours & shift schedule)

Responsibilities:

• Responsible for manning the outlet stations and product preparation.
• Toasting, brewing, cooking, cashiering and general cleaning duties.
• Compliance with NEA safety and hygiene standard requirements.
• Provide good customer service and product quality.
• Perform other duties as assigned by the Supervisor.

Requirements:

• Physically fit
• No experience is required, but you must have a positive attitude and be prepared to work hard.
• Customer-centric and a team player.
• The ability to commence work at short notice will be an advantage.
• Only Singaporeans/PRs may apply.

Benefits:

• Part-time / Contract position: Up to S$15/hour *T&C apply to different positions
• Full-time position: Up to S$3,000, including OT & Incentive *T&C apply to different positions
• Good Career Progression
• Loyalty Bonus & Incentive
• In-house Meal Provided
• Staff Discount
• Medical Benefits
• Annual Leave

Only Singaporeans/PRs may apply! WhatsApp 88510977 now to join the Ya Kun Family!

Ya Kun BRN/UEN202412552M

We are looking for a passionate and detail-oriented Section Head (Cake) to lead our patisserie department. You will be responsible for ensuring that our signature cakes and desserts are produced to the highest artistic and quality standards for all our outlets across Singapore.

Key Responsibilities:

• Production Leadership: Lead the daily production of cake sponges, creams, and decorative elements, ensuring all orders are fulfilled for island-wide delivery.

• Artistic Excellence: Oversee the final finishing and decoration of cakes, ensuring consistency in piping, glazing, and aesthetic presentation.

• Technical Mastery: Monitor temperature-sensitive processes, including chocolate tempering and cream stabilization.

• Resource Management: Manage high-value ingredients and implement strict waste-reduction strategies.

• Team Development: Train and mentor a team of pastry chefs, fostering a culture of precision and excellence.

Requirements:

• Minimum 5 years of experience in professional patisserie or high-volume cake production.
• At least 2 years in a supervisory or leadership role.
• Strong technical skills in cake decoration and finishing.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

We are seeking a highly organized Section Head (Deli) to lead our "Fresh-to-Go" section. This role is critical in ensuring our sandwiches, salads, and savory items are prepared with the freshest ingredients and delivered with maximum efficiency.

Key Responsibilities:

• Assembly Management: Lead the assembly line for sandwiches and deli products, ensuring high-speed output while maintaining recipe accuracy.

• Ingredient Integrity: Oversee the preparation of fresh produce and proteins, ensuring strict FIFO (First-In, First-Out) protocols.

• Cold-Chain Compliance: Maintain the highest level of sanitization and temperature control, adhering to SFA "Ready-to-Eat" food regulations.

• Quality Control: Verify that all fillings, sauces, and spreads are prepared according to standardized recipes.

• Efficiency: Optimize prep and assembly workflows to meet tight early-morning delivery windows.

Requirements:

• Minimum 5 years of experience in a commissary kitchen, catering, or high-volume deli operation.
• Strong background in cold-kitchen management and food safety.
• Excellent organizational skills with the ability to manage numerous SKUs.
• Experience in training staff on portion control and standardized assembly.
• Ability to thrive in a fast-paced, high-volume environment.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Job Responsibilties

• Develop and maintain production schedules for the Deli - Cold/Hot Kitchen team to meet daily and weekly sales demands.
• Oversee the preparation of all cold deli items, ensuring adherence to recipes, portion control, and presentation standards.
• Implement and maintain safe food handling practices, including temperature control, sanitation, and HACCP guidelines.
• Monitor inventory levels and requisition supplies to maintain smooth operations.
• Minimize waste through proper yield management and production planning.
• Lead, motivate, and coach a team of Deli - Cold/Hot Kitchen staff, providing training and development opportunities.
• Conduct performance reviews and hold team members accountable for meeting production goals and quality standards.
• Foster a positive and collaborative work environment, promoting teamwork and communication.
• Conduct regular quality checks on all cold deli items, ensuring freshness, taste, and presentation.
• Develop and implement systems to maintain consistent product quality.
• Investigate and resolve any product quality issues.
• Maintain accurate production records and documentation.
• Assist with the development of new cold deli recipes and menu items.
• Identify and implement cost-saving measures within the Cold Kitchen operation.
• Participate in inventory management and ordering processes.
• Ensure a clean, organized, and safe work environment in the Cold Kitchen.

Jobs Requirements

• Min. Diploma in Culinary or its related field.
• Minimum 5 years of experience in a similar industry such as a high-volume food production environment (deli, central kitchen preferred).
• Strong understanding of cold food preparation, including food safety regulations (HACCP preferred).
• Excellent organizational and time management skills.
• The ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Ability to work independently and as part of a team.
• Strong work ethic and a commitment to quality and efficiency.
• Able to work well under pressure in a fast-paced environment
• Able to work on weekends, public holidays and shift work.

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Company Overview

Curate Kitchen Pte Ltd is an innovative and trusted catering partner offering diverse cuisines and extensive menus of traditional and modern classics. We are passionate about food that connects people and are expanding to grow your career and experience.

Job Summary

The HSE Manager oversees Health, Safety, and Environmental functions across cafeteria and catering operations, ensuring compliance with regulations and client standards. This role drives a proactive safety culture, supports audit readiness, and leads continuous improvement in all HSE areas.

Responsibilities

• Lead and manage all HSE functions across cafeteria and catering operations to ensure safe and compliant practices
• Ensure compliance with Singapore regulations (SFA, NEA, MOM) and client EHSS standards, including the Environmental Control Coordinator (ECC) Program
• Maintain and enforce company HSE policies, procedures, and risk management frameworks to mitigate hazards
• Align HSE activities with food safety management systems such as ISO 22000 and uphold hygiene standards
• Develop, implement, and review allergen management programs including segregation, labeling, training, and communication
• Lead preparation, coordination, and documentation for EHSS, food safety, and internal/external audits
• Maintain comprehensive HSE documentation including risk assessments, safety procedures, and compliance records
• Ensure timely closure of audit findings and corrective actions to drive continuous improvement
• Manage Management System Functions and support certification requirements such as bizSAFE, ISO standards, and Responsible Business Alliance
• Conduct regular risk assessments of kitchen operations, equipment use, and service areas to identify hazards and implement controls
• Review and update risk assessment documents and safe work procedures regularly to maintain operational safety
• Lead incident reporting, investigation, and documentation, performing root cause analysis and implementing corrective actions
• Ensure timely reporting of incidents to management and relevant authorities as required
• Develop and deliver HSE training programs for all staff, including onboarding and refresher sessions
• Conduct toolbox meetings, safety briefings, and awareness campaigns to promote a strong safety culture
• Monitor hygiene practices, food handling procedures, and sanitation standards through regular inspections
• Ensure proper use of personal protective equipment (PPE) and compliance with workplace safety protocols
• Support development and implementation of Business Continuity Plans and emergency response procedures
• Conduct emergency drills and train staff on emergency response protocols for scenarios such as fire, power failure, or public health incidents
• Collaborate closely with Operations Manager and HR to align operational safety, compliance, and workforce training
• Provide expert guidance and advisory support on HSE matters across all departments

Required competencies and certifications

• Minimum 5 years of experience in HSE, food safety, or workplace safety roles within F&B or related industries
• Strong knowledge of Singapore regulatory requirements including SFA, NEA, and MOM
• Proven experience in audit management, risk assessment, and incident investigation
• Strong analytical, documentation, and communication skills

Preferred competencies and qualifications

• Relevant certifications such as bizSAFE Level 3, ISO 22000, and Food Safety certifications

We are seeking a highly motivated and experienced Central Kitchen Manager to oversee the daily operations of our food manufacturing and production facility. The successful candidate will be responsible for managing production efficiency, food safety compliance, cost control, inventory management, quality assurance, and business development initiatives to support the growth of the Company.

This role requires strong leadership skills, operational expertise, and the ability to drive continuous improvement in a fast-paced food manufacturing environment.

Key Responsibilities

• Oversee daily Central Kitchen operations and production planning.
• Ensure food safety, hygiene and regulatory compliance, including SFA, WSH and SS 590 requirements.
• Monitor production output, product quality and timely delivery of goods.
• Manage inventory, procurement, stock control and supplier relationships.
• Control food costs, wastage and operational expenses.
• Handle quality issues, customer feedback and corrective actions.
• Prepare budgets, sales forecasts and monthly performance reports.
• Lead new product development and operational improvement projects.
• Train, supervise and develop production staff.

Requirements

• Minimum 3 years of relevant experience in a Central Kitchen, Food Manufacturing or Catering environment.
• Possess Food Safety & Hygiene Certificate Level 3 - (Level 4 preferred).
• Good knowledge of food safety standards, HACCP and SS 590.
• Strong leadership, problem-solving and communication skills.
• Familiar with inventory management, cost control and budgeting.
• Proficient in Microsoft Word and Excel.

Preferred Experience

• Experience managing a food manufacturing facility supplying multiple outlets.
• Knowledge of food production planning and quality assurance systems.

Salary: To be offered based on qualifications, skills and relevant working experience.

Job Summary

Lead and manage daily food and beverage operations by designing menus, forecasting supplies, enforcing policies, and building vendor and customer relationships to drive business success and operational excellence.

Responsibilities

• Design and continuously improve delicious and attractive menus to enhance customer satisfaction
• Forecast, plan, source, and order food and beverage supplies to maintain optimal inventory levels
• Build and maintain positive relationships with food and beverage vendors to ensure quality and timely deliveries
• Manage daily food and beverage operations to ensure smooth service and compliance with standards
• Enforce adherence to food safety regulations to maintain a safe and hygienic environment
• Maintain positive customer relationships by processing complaints and responding effectively to customer needs
• Assist with marketing events to promote food and beverage offerings and increase customer engagement
• Create and enforce restaurant policies, set targets, and monitor KPIs to drive operational performance
• Hire, train, and manage food and beverage staff to build a competent and motivated team

Preferred competencies and qualifications

• Minimum of 4 years experience in the hospitality industry with a focus on food and beverage management
• Culinary or food service management degree may be advantageous
• In-depth knowledge of the food industry to inform decision-making and strategy
• Strong working knowledge of restaurant management software and related computer applications
• Ability to adhere to budgets and meet financial targets to ensure profitability
• Exceptional organizational, leadership, problem-solving, and communication skills to lead teams and resolve challenges
• Ability to forecast food and beverage needs accurately to optimize inventory and reduce waste
• Excellent customer service skills to enhance guest experience
• Strong delegation skills to effectively manage team responsibilities