Chef de Partie- SKOSH @Scotts

SKOSH PTE. LTD.; Singapore; Presencial; SGD 36 000 - 47 000; Tempo integral

Resumo da oferta

SKOSH PTE. LTD. on Scotts Road is hiring a kitchen professional to lead a station as CDP. You will prep, cook and plate to recipe standards, monitor stock, and maintain HACCP compliance while guiding junior staff. Collaboration with front of house is essential during peak periods.

Requirements include 2–3 years of kitchen experience, knowledge of Japanese cuisine is a plus, and a valid SFA Level 1 certificate. Rotating shifts, weekends and public holidays apply.

Qualificações

• 2–3 years of relevant kitchen experience.
• Experience in Japanese cuisine is an advantage.
• Valid SFA Food Safety Level 1 (Basic Food Hygiene) certification.
• Ability to work in a fast-paced environment with rotating shifts, weekends and public holidays.

Responsabilidades

• Take full ownership of an assigned station (e.g. grill, garde manger, pastry).
• Prepare, cook and plate dishes to the recipe, portion and presentation standards.
• Monitor stock levels and communicate ordering needs to minimise wastage (FIFO).
• Maintain compliance with SFA/ HACCP, temperature control, labelling and storage.
• Supervise and guide Commis Chefs and Kitchen Staff within the section.
• Coordinate with other sections and front of house for smooth service during peaks.
• Keep workstation and equipment clean, sanitised and in good working order.
• Report equipment faults, stock discrepancies or safety hazards promptly.

Conhecimentos

Stock management

Food preparation

Team leadership

Sanitation/HACCP

SFA Level 1

Japanese cuisine knowledge

Descrição da oferta de emprego

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..