Junior Associate
Current
Aug 2019 - Present
AeroLeads people directory · profile
Jaye Rix Email & Phone Number
Junior Associate - 360Collective &Fifo Chef - Oics Catering
at
360 Collective
LinkedIn matched
✓ Verified Jul 2026
3 data sources
Profile completeness 100%
Current company
Role
Junior Associate - 360Collective &Fifo Chef - Oics Catering
Location
Shellharbour, New South Wales, Australia
Company size
Who is Jaye Rix? Overview
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Quick answer
Jaye Rix is listed as Junior Associate - 360Collective &Fifo Chef - Oics Catering at 360 Collective, a with 7 employees, based in Shellharbour, New South Wales, Australia. AeroLeads shows a matched LinkedIn profile for Jaye Rix.
Jaye Rix previously worked as Junior Associate at 360 Collective and fifo chef at Oics - Catering And Camp Rental. Jaye Rix holds Hospitality Administration/Management, 98 from Australian Institute Of Professional Education Pty Ltd.
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360 Collective
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Profile bio
About Jaye Rix
Jaye Rix is a Junior Associate - 360Collective &Fifo Chef - Oics Catering at 360 Collective. They possess expertise in ability to work well under pressure, outgoing personality and great communication skills, delegating and supervising staff, menu designing and food costing, great food presentation and 9 more skills. They is proficient in beginner spanish and beginner japanese.
Listed skills include Ability To Work Well Under Pressure, Outgoing Personality And Great Communication Skills, Delegating And Supervising Staff, Menu Designing And Food Costing, and 10 others.
Current workplace
Jaye Rix's current company
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360 Collective
7 roles · 19 years
Jaye Rix work experience
A career timeline built from the work history available for this profile.
Fifo Chef
Current
Nov 2017 - Present
Executive Chef/Food And Beverage Manager
Penke Bar & Bistro
I work seasonally between winters on two separate contracts. In Hakuba Japan at Penke Bar & Bisrto i have completed 5 seasons as the Executive Chef/Food and Beverage Manger. B&b for our guests at Penke Panke Lodge. The bar is open 7am-1am. We cater for our guest and the public for breakfast and roll out into lunch into Apres ski snacks, happy hour, dinner service, live music every night, rotational daily events every night. Penke Bar is a very popular busy bar/restaurant. I am in charge of… Show more I work seasonally between winters on two separate contracts. In Hakuba Japan at Penke Bar & Bisrto i have completed 5 seasons as the Executive Chef/Food and Beverage Manger. B&b for our guests at Penke Panke Lodge. The bar is open 7am-1am. We cater for our guest and the public for breakfast and roll out into lunch into Apres ski snacks, happy hour, dinner service, live music every night, rotational daily events every night. Penke Bar is a very popular busy bar/restaurant. I am in charge of 10 other properties we manage for all food and beverage operations. I organise, train management, maintain our standards throughout all our properties and keep our business model we have created running smooth. Show less
2011 - Aug 2019
Chef De Partie
Very fast paced kitchen. High volume ala carte seafood restaurant that does 400-500 during a single service. I cover and run any given section on any given day. I am our functions sous chef serving up to 400 three course wedding, christening, Christmas parties, corporate events, school formal dinners, canapé parties etc
Feb 2016 - Nov 2017
Executive Chef
Marritz Hotel
I work seasonally between winters on two separate contracts. In Perisher Valley NSW at Marritz Hotel i have completed 3 seasons as the Executive Chef. Inclusive hot ala carte breakfast and a 3 coarse dinner for guests and the public are welcome also. We run these menus for the duration of the season. We also hold function upon request. We are constantly doing approx 80pax day at Marritz.
Apr 2013 - Aug 2015
Senior Chef De Partie
All aspects of senior chef de partie, stock control, ordering, stock rotation, food cost, supervising staff, delegating staff, expediter of the pass, menu design, maintaining sections, ala carte cooking, function cooking, reporting to executive chef, cleaning. etc
2010 - 2012
~2 yrs
Executive Sous Chef
Silverstar Resort
All aspects of sous chef, stock control, ordering, stock rotation, food cost, supervising staff, delegating staff, expediter of the pass, menu design, maintaining sections, ala carte cooking, function cooking, reporting to executive chef, cleaning. etc
2008 - 2010
~2 yrs
5 education records
Jaye Rix education
Hospitality Administration/Management, 98
Chef Trade 'Certificate Of Proficiantcy', And 'Commercial Cookery Iii'
School Certificate
Shellharbour
Hospitality Administration/Management, 98
Hospitality Administration/Management, 98
FAQ
Frequently asked questions about Jaye Rix
Quick answers generated from the profile data available on this page.
What company does Jaye Rix work for?
Jaye Rix works for 360 Collective.
What is Jaye Rix's role at 360 Collective?
Jaye Rix is listed as Junior Associate - 360Collective &Fifo Chef - Oics Catering at 360 Collective.
Where is Jaye Rix based?
Jaye Rix is based in Shellharbour, New South Wales, Australia while working with 360 Collective.
What companies has Jaye Rix worked for?
Jaye Rix has worked for 360 Collective, Oics - Catering And Camp Rental, Penke Bar & Bistro, Lagoon Seafood Restaurant, and Marritz Hotel.
Who are Jaye Rix's colleagues at 360 Collective?
Jaye Rix's colleagues at 360 Collective include Owen Page.
How can I contact Jaye Rix?
You can use AeroLeads to view verified contact signals for Jaye Rix at 360 Collective, including work email, phone, and LinkedIn data when available.
What schools did Jaye Rix attend?
Jaye Rix holds Hospitality Administration/Management, 98 from Australian Institute Of Professional Education Pty Ltd.
What skills is Jaye Rix known for?
Jaye Rix is listed with skills including Ability To Work Well Under Pressure, Outgoing Personality And Great Communication Skills, Delegating And Supervising Staff, Menu Designing And Food Costing, Great Food Presentation, Working As A Team And Functioning At High Capacity, Modern Western Ala Carte And Asian Fusion Cuisines, and Builders Labourer Experience.
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