Total 8 job vacancies by Jaxs Pte. Ltd.

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as our Head Chef or Sous Chef.

In our international school kitchens, the Head Chef and Sous Chef oversee and direct the kitchen operation and, provides functional assistance and direction. They coordinate culinary functions and activities, working closely with the FOH head and cafe supervisor, and reporting directly to the Catering Manager and Culinary Director.

The Head Chef and Sous Chef are required to oversee and manage stock levels, manage all kitchen staff schedules and human needs, oversee food preparation which adheres to appropriate standards, and maintain industry-leading levels of hygiene, health and safety.

Role Details

• Location is a major international school in the Pasir Ris area
• Required shift: Monday - Friday, Start around 7am, typical end around 4pm
• Must be willing and able to work occasional Saturday or Sunday shifts
• The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Guide food preparation

1.1 Guide the preparation of workstations before the start of each service

1.2 Guide the preparation of food across workstations based on speed and rhythm of service

1.3 Guide the plating of food items across the workstations

2. Execute food and beverage operations

2.1 Assist with planning staff schedules based on operational needs

2.2 Monitor inventory level to ensure sufficient inventory for kitchen operations

2.3 Perform audits on portion and waste control practices to minimise loss and wastage

2.4 Provide on-the-job training and performance evaluation to subordinates

2.5 Support crisis response and recovery activities in accordance with business continuity policies

3. Contribute to continuous improvement

3.1 Conduct data collection for process improvement to determine the effectiveness of work

processes and procedures

3.2 Implement continuous improvement activities across workstations

3.3 Provide recommendations for the development of new recipes to renew menus based on suggestions given

4. Maintain hygiene, safety and standards

4.1 Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

4.2 Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

4.3 Perform audits on staff's adherence to the organisation’s sustainability policy and procedure

4.4 Complete daily HAACP-based paperwork, and liaise with the Catering Manager to ensure all SOPs are followed meticulously.

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving
• Leadership abilities, able to motivate, develop and bring out the best in co-workers

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers
• Willing to work on occasional Saturdays subject to business needs

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as a Chef de Partie or Commis Chef.

In our international school kitchens, our teams deliver a wide range of hot lunches, sandwiches, deli items, and more. In this role, you will take part in the production of our daily menu of items, and assist the rest of the team with daily tasks including assisting with stock, hygiene and compliance needs.

Role Details

• Location is a major international school in the Pasir Ris area
• Required shift: Monday - Friday, Start around 7am, typical end around 4pm
• Must be willing and able to work occasional Saturday or Sunday shifts
• The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Assist with peeling, cutting and washing fruits, vegetables and seasoning different meats
4. Assemble ingredients and kitchen equipment prior to preparation of menu dishes for day
5. Exercise portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Assist in the record of inventory and supplies
7. Assist with daily SOPs for HAACP, food hygiene, sanitisation and more.
8. Assist with any ad-hoc tasks assigned

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers
• Willing to work on occasional Saturdays subject to business needs

The Chef de Partie, a trained chef is responsible for a range of different food preparation and cooking in kitchens for meat & fish, vegetables, sauces and/or pastries. He/she meets the Sous Chef/ Head Chef daily to review the requirements of the day’s meals and time frames for in-house service and/or dispatching for pre-orders.

Each day brings its own unique experiences, you will:

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Prepare, cook and present quality dishes within the speciality kitchens
4. Familiar with the menu and know the ingredients, method of cooking and the cooking time
5. Monitor portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Collaborate with the Sous Chef in creating menu items, recipes and developing dishes
7. Assist with basic food preparation/ packaging and in service operations when required
8. Perform additional skill-development and ad-hoc tasks assigned by the Sous Chef/ Head Chef

We are looking for people that have:

• Previous experiences in Catering/Quick Service/Cafeteria settings, would assist in delivering exceptional & efficient services
• Understanding basic food allergens is essential for ensuring a safe dining experience
• Your awareness in food and beverage operations contributes to a secure environment for everyone
• We value friendly, engaging interactions that enhance our colleagues & customers’ experiences
• We appreciate open and honest communication, built on integrity
• Your meticulous nature will help us maintain high standards
• Thriving in a diverse environment, you’ll contribute to our inclusive workplace

If you’re ready to make a positive impact and grow with us, we’d love to hear from you!

Your talent is welcome!

We are looking for a positive and engaging individual to join our canteen operations team at an International School campus. As the Canteen Ops Supervisor, you will lead the activities in our front-of-house dining area, serving counters and workstations.

You will need to be ready to roll up your sleeves and assist your team with tasks, whether it’s helping with cleaning, cashering, stocking up or covering for a colleague. No task is too small or too messy for you.

We value a hands-on approach and believe in supporting one another. You will work closely with colleagues of all ages, from young staff to senior members, fostering a positive and inclusive work environment where everyone feels respected and valued.

A typical day at work:

1. Start and end your shift by ensuring the cleanliness and organised workstations
2. Assign daily tasks and secondary duties to staff
3. Follow up with the Head Chef on food presentation and pricing
4. Verify that all meals and beverage items matches the pre-ordered lists
5. Maintain and replenish inventories at service stations
6. Uphold service standards and address feedback
7. Ensure staff comply with personal hygiene, food safety and work safely principles
8. Check the weekly staff schedule to ensure adequate manpower for smooth, efficient day-to-day operations
9. Handle basic employee HR matters, including orienting new hires, processing leave requests and managing the time-in and out system. Address minor concerns and issues at the outlet level

Functional / Technical Experience

• Previous experiences in events/ catering/ cafeteria
• Food Safety and Hygiene and Basic Food Allergens
• Resourceful and able to work independently
• Time management
• Interpersonal skills; communicates easily/ openly with integrity
• Multicultural awareness and able to work and thrive within a culturally diverse environment

Qualifications

• WSQ Food Safety and Hygiene-1
• Minimum 1 year experience in a similar capacity an advantage
• Minimum Professional Certificate, NITEC in Hospitality
• Additional improvement programmes in Food & Beverage an advantage
• Proficient with Google Workspace apps/tools and the Mac

Benefits

1) 5-Day Work Week

2) Extra paid weekend work is available based on business needs

3) Staff meals and beverages are provided when on duty

4) Growth + development opportunities and career advancement

5) Medical Coverage

At Victus, we are authentic, ambitious, passionate and caring.

The Company Operations & Culinary Manager will oversee all aspects of catering operations, ensuring high standards in food quality, customer service, and compliance with health and safety regulations. This role involves managing menu planning, staff training, and allergen management.

The Company Operations & Culinary Manager will work closely with the culinary teams and other departments to deliver exceptional catering services while maintaining a safe and compliant work environment.

The ideal candidate will have extensive experience in catering, especially to children, and preferably in an international education setting.

They will also be expected to assist with upcoming corporate objectives, including laying the operational framework for the opening of the group's first central kitchen facility.

Key Responsibilities:

Health & Safety Compliance:

• Ensure all catering operations comply with local and national health and safety regulations.
• Conduct regular risk assessments and implement necessary safety measures.
• Maintain accurate records of safety inspections, incidents, and corrective actions.
• Train staff on health and safety practices, including proper food handling, storage, and hygiene procedures.

Menu Planning:

• Be involved with planning menus that meet the diverse needs and preferences of clients, ensuring high-quality, nutritious, and appealing options.
• Create seasonal and event-specific menus.
• Consider dietary requirements, including vegetarian, vegan, gluten-free, and other special diets, in menu planning.
• Monitor food costs and work with suppliers to source quality ingredients within budget.

Staff Training & Development:

• Recruit, train, and supervise catering staff, ensuring they are well-equipped to deliver excellent service.
• Conduct training sessions on food safety, customer service, and operational procedures.
• Evaluate staff performance and provide ongoing feedback and development opportunities.
• Foster a positive and collaborative work environment that encourages teamwork and high morale.

Allergen Management:

• Implement and enforce strict protocols for managing allergens in food preparation and service.
• Ensure all staff are trained in identifying and handling allergens.
• Maintain accurate records of ingredients and potential allergens in all menu items.

Operational Management:

• Oversee the day-to-day operations of the school kitchens, ensuring smooth service delivery.
• Manage inventory, order supplies, and control stock levels to minimise waste and reduce costs.
• Monitor the maintenance of all kitchen equipment and liaise with clients for proper maintenance or replacement if required, ensuring it is safe and functional.
• Handle client inquiries, and feedback, ensuring a high level of customer satisfaction.

Your talent is welcome!

Victus Group Asia is a food solutions company, focused on the following sectors:

1. High-quality catering solutions for the education industry (e.g. canteen services, bento meals, school events)
2. Memorable events in our historic venue (weddings, corporate, parties) within Singapore’s Masonic Hall building, with great food and drinks,

As we scale up and level up, we are looking for the right Chef de Partie to support our Culinary Teams.

The Chef de Partie, a trained chef is responsible for a range of different food preparation in kitchens for meat & fish, vegetables, sauces and/or pastries. He/she meets the Sous Chef daily to review the requirements of the day’s meals and time frames for in-house service and/or dispatching to delivery. Supervise the assigned workstation functions and assign duties and responsibilities to the team of commis cooks.

Every day is different however, your standard responsibilities will be the following:

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Prepare, cook and present quality dishes within the speciality kitchens
4. Familiar with the menu and know the ingredients, method of cooking and the cooking time
5. Monitor portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Collaborate with the Sous Chef in creating menu items, recipes and developing dishes
7. Train and monitor the team of commis cooks for proper service in operation, cleaning and maintaining equipment and tools
8. Assist with basic food preparation/ packaging and in service operations when required

Functional / Technical Experience

• Previous experiences in events/ catering/ cafeteria in high-volume production environment
• Food Safety and Hygiene and Basic Food Allergens
• Workplace Safety and Health for Kitchen Operations
• Hot and Cold kitchen preparation and cooking
• Time management and planning
• Teamwork and Interpersonal Skill; communicates easily/ openly with integrity
• Multicultural awareness and able to work and thrive within a culturally diverse environment

Qualifications

- WSQ Food Safety and Hygiene-1

- Minimum Professional Certificate or NITEC in Asian/ Western Culinary Arts is recommended

Benefits

1) Flexibility for weekend work based on business needs

2) Consistent working hours

3) Duty Meals are provided

4) Reporting place of work; Pasir Ris

5) Growth + development opportunities and career advancement

6) Medical Coverage

We wish to keep the hiring process simple, brief and friendly! For this job role, the process is as follows:

1. A brief screening call with our HR Specialist
2. A 3-day Skills Assessment along with an interview by the Head Chief

The job role offered will be based on your skill set, adaptability and flexibility.

At Victus, we are authentic, ambitious, passionate and caring.

JOB DETAILS

Job Role Description

Assists the station chefs in managing activities of the kitchen. He/She frequently helps with the rotation of stocks, management of deliveries and preparation of meals in workstations that requires assistance and ensuring the workstations are neat, tidy and clean at all times.

Locations

CBD

Pasir Ris

Depot Rd

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Assist with peeling, cutting and washing fruits, vegetables and seasoning different meats
4. Assist in the record of inventory and supplies
5. Exercise portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Assist with any ad-hoc tasks assigned

Skills and Knowledge

Functional / Technical Experience

1. Previous experiences in events/ catering/ cafeteria in high-volume production environment
2. Food Safety and Hygiene
3. Basic Food Allergens
4. Hot and Cold kitchen preparation and cooking
5. Workplace Safety and Health for Kitchen Operations
6. Report any maintenance and repair services required to immediate superior
7. Time management and planning
8. Teamwork and communication

Educational Qualifications

• WSQ Food Safety and Hygiene-1
• Minimum Professional Certificate or NITEC in Asian/ Western Culinary Arts is recommended

Personal Character

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude

Jaxs Pte. Ltd. is looking for passionate and hardworking individuals to help grow its International School canteens, Victus Catering (www.victuscatering.asia).

As part of our hardworking and dedicated Victus Catering team, you will cook up high quality meals from a range of dishes and cuisines, and serve them with a smile to our customers.

Details

• Permanent contract - operational from August to June
• Typical work day: Monday - Friday, 7am - 4pm
• Occasional Saturday or Sunday shift subject to business needs
• The kitchens are not Halal-certified, however there is strictly no pork and most ingredients are Halal.
• Location is a major international school in the Bukit Merah/Alexandra/Pasir Ris area

Benefits

• Full staff meal
• Air-conditioned work environment
• Comfortable uniform
• Excellent working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Required

• At least 1 year of cooking experience on a line or in a production kitchen, with knowledge of Asian and/or Western cuisines
• A good team player with a strong work ethic
• Good communication and interpersonal skills
• Good hygiene and knowledge of food safety
• Good customer service mindset, and happy to engage with customers in English
• Basic IT skills (e.g. email, scanning, printing, Excel)
• You must have a food hygiene certificate, or be willing to attend a course before you commence work.
• You must be willing and able to pass through a background check.

Preferred skills

• Specific knowledge of industrial catering, production kitchens etc
• Knowledge of HAACP or other FSMS
• Knowledge of allergens (e.g. dairy, egg, gluten, nuts)