Total 3 job vacancies by Novmen Group Pte. Ltd.

Job Summary

We are seeking a talented and experienced Head Chef to lead our culinary operations, overseeing menu creation, food preparation, and kitchen staff management to deliver exceptional dining experiences.

Responsibilities

• Develop and execute creative menus that align with the culinary concept and meet customer preferences
• Oversee food preparation to ensure dishes meet high standards of quality and presentation
• Manage kitchen staff by hiring, training, scheduling, and conducting performance evaluations to build a motivated team
• Maintain inventory levels and order supplies to ensure uninterrupted kitchen operations
• Enforce compliance with health and safety regulations to maintain a safe kitchen environment
• Collaborate with front-of-house staff and management to deliver seamless service and exceed guest expectations
• Monitor industry trends and integrate new techniques and ingredients into menu offerings to keep the menu innovative

Required competencies and certifications

• Demonstrated leadership experience as a Head Chef or similar role in a high-volume kitchen environment
• In-depth knowledge of culinary techniques, flavor profiles, and food safety standards
• Strong leadership and communication skills to motivate and inspire kitchen teams
• Excellent organizational and time management skills with attention to detail
• Ability to perform effectively in a fast-paced, dynamic environment and adapt to changing priorities
• Certification from a culinary school or equivalent work experience

Company Overview

F&B group seeking dedicated individuals to elevate the Group’s performance and growth in the hospitality sector.

Job Summary

Lead daily restaurant operations to ensure exceptional dining service, manage staff effectively, uphold quality and safety standards, and drive business growth through operational excellence and customer satisfaction.

Responsibilities

• Oversee daily restaurant operations including dining service, reservations, and customer satisfaction to ensure smooth service delivery
• Manage and supervise front-of-house and back-of-house staff by training, scheduling, and conducting performance management to optimize team effectiveness
• Maintain high standards of food quality, service, cleanliness, and workplace safety to comply with regulations and enhance guest experience
• Address guest feedback and resolve service issues promptly and professionally to uphold customer satisfaction
• Monitor inventory levels, control costs, and coordinate with suppliers to maintain consistent stock availability and optimize expenses
• Support marketing and promotional activities to increase restaurant visibility and revenue growth
• Prepare operational reports and analyze data to provide actionable insights for continuous business improvement

Preferred competencies and qualifications

• Diploma or higher qualification in Hospitality or Business Management
• Experience of 3–5 years in restaurant management, preferably in Italian or Western dining
• Knowledge of restaurant operations, service standards, and food hygiene regulations
• Ability to work effectively under pressure in a fast-paced environment
• Strong leadership, interpersonal, and communication skills
• Customer-oriented mindset with a passion for hospitality and dining experiences

Other Information

Employment Details

• Job Type: Full-time, Permanent
• Work Schedule: Rotating shifts, including weekends and public holidays
• Salary: SGD 4,500 – 8,000 per month, depending on experience

Job Summary

The Restaurant Captain supervises front-of-house operations to ensure smooth service and excellent customer experience. This role leads the service team, coordinates with the kitchen, and maintains high service standards.

Responsibilities

• Supervise and coordinate daily front-of-house restaurant service operations to ensure efficient workflow and customer satisfaction
• Lead and guide service staff to deliver consistent, high-quality customer service aligned with brand standards
• Address and resolve guest feedback promptly to enhance overall dining experience
• Verify order accuracy and ensure timely delivery of food to customers
• Maintain cleanliness, hygiene, and service standards throughout the restaurant environment
• Assist in training service staff and monitor their performance to support continuous improvement

Required competencies and certifications

• Experience in a supervisory role within F&B or hospitality demonstrating leadership in service operations
• Strong leadership skills to manage and motivate service teams effectively
• Effective communication skills to coordinate with staff and handle guest interactions
• Customer-focused problem-solving skills to resolve service issues efficiently
• Flexibility to work shifts, including weekends and public holidays