Total 2 job vacancies by Skosh Pte. Ltd.

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities

Prepare, cook and plate dishes according to SKOSH recipes, portion sizes and presentation standards.

Carry out mise en place and ensure the assigned station is fully stocked and ready before each service.

Operate kitchen equipment safely and competently

Maintain consistency and quality of food output during busy service periods.

Apply SFA food safety and hygiene standards, including correct storage temperatures, labelling and FIFO rotation.

Keep the workstation, equipment and kitchen areas clean and sanitised throughout the shift.

Support the receiving, checking and proper storage of deliveries.

Report equipment faults, stock shortages or safety hazards to the Chef de Partie or Sous Chef.

Assist with stock-takes and other back-of-house duties as required.

Requirements

Minimum 2-3 years of cooking experience in kitchen preferred

Experience in or exposure to Japanese cuisine is an advantage.

Valid SFA Food Safety (Basic Food Hygiene) certification or willingness to obtain it before starting.

Sound knowledge of food preparation techniques, kitchen hygiene and safe equipment handling.

Reliable, hardworking and able to work well within a team.

Able to work in a hot, fast-paced environment and stand for extended periods.

Willing to work rotating shifts, weekends and public holidays.

Apply Now!

Job description:

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities:

Take full ownership of an assigned station (e.g. grill, garde manger, pastry), ensuring mise en place is complete and organised before each service.

Prepare, cook and plate dishes to the agreed recipe, portion and presentation standards consistently across every order.

Monitor stock levels for the section, communicate ordering needs, and minimise wastage through proper rotation (FIFO).

Maintain strict compliance with SFA food hygiene and HACCP requirements, including correct temperature control, labelling and storage.

Supervise and guide Commis Chefs and Kitchen Staff within the section, supporting their training and development.

Coordinate with other sections and front of house to ensure smooth, timely service during peak periods.

Keep the workstation, equipment and surrounding areas clean, sanitised and in good working order.

Report equipment faults, stock discrepancies or safety hazards promptly to the Sous Chef or Head Chef.

Requirements

Minimum 2-3 years' relevant kitchen experience, with at least 1 year in a similar section or CDP role.

Experience in Japanese cuisine is an advantage.

Valid SFA Food Safety Course Level 1 (Basic Food Hygiene) certification;

Strong knowledge of kitchen operations, food preparation techniques and ingredient handling.

Able to work in a fast-paced environment, on rotating shifts, weekends and public holidays.

Good team player with the ability to remain calm and organised under pressure..

Apply Now!