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.

Working Days : 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

( Rotate Night Shift Required )

Job Description

Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

1. Manage central production operations

2. Manage compliance with food and beverage hygiene policies and procedures

3. Manage high volume food production operations

4. Manage non-compliant quality cases

5. Monitor production output levels. manage inventory, monitor stock levels and conduct regular stock take

6. Maintains high standard of hygiene, follows relevant safety regulations, in accordance with current regulations

7. Ensure sufficient supply of ingredients for food preparation

8. Arrange & transfer supplies & equipment between storage and work areas, in accordance to Workplace Safety

Requirements

1.Able to solve daily operational issues with efficiency

2.Able to communicate effectively to all levels and receptive to feedback

3.Numerate and with good cost budgeting skills

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

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

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

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

• Responsible for overall performance of assigned kitchens
• Oversee preparation and production of food items
• Drive food quality assurance and process improvement
• Work closely with all stakeholders to ensure delivery-on-time fulfilment
• Manage and uphold serviceability and hygiene integrity of kitchen infrastructure & equipment
• Manage staff related matters; including staff integration, coaching/mentoring and performance management
• Participate in cross functional initiatives, including automation projects

Production Manager

Job Responsibilities:

• Oversee end-to-end production operations, including production planning, scheduling, and execution.

• Supervise the preparation, cooking, and packaging of products to ensure consistency and quality.

• Develop and implement processes to improve productivity, reduce costs, and ensure consistent product quality.

• Monitor production performance and troubleshoot operational issues, implementing solutions to optimize efficiency.

• Ensure adherence to production schedules and timelines

• Maintain a clean, safe, and compliant production environment, ensuring all safety and health regulations are met.

• Coordinate with internal teams and suppliers for smooth material flow and timely replenishment.

• Prepare and analyze reports on production performance, including yield, efficiency, and inventory levels.

• Lead and train production staff, providing guidance, performance reviews, and skill development opportunities.

• Ensure compliance with food safety regulations, HACCP standards, and workplace safety protocols.

• Conduct regular quality control checks and maintain accurate production records.

• Assist in equipment maintenance planning and liaise with external vendors for repairs and servicing.

• Coordinate with the procurement team to ensure timely availability of raw materials.

• Ensure efficient use of resources, minimising wastage

Collaborate with the Chief Chef on new product trials and process improvements.

• Prepare and present production reports for management review.

• Participate in audits and inspections by regulatory authorities.

• Troubleshoot production issues and implement corrective actions.

• Perform other duties as assigned by management

Job Requirements:

• Fluent in Mandarin & English.

• Strong team player, with experience in supervising production staff.

• Experience in production planning, inventory management, and process optimization.

• Excellent problem-solving, organizational, and time-management skills.

• Strong communication and coordination abilities to work cross-functionally.

• Ability to work in a fast-paced environment and adapt to changing production

Responsibilities including but not limited to:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Job Responsibilities including but not limited to:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays.

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)