Chef de Partie

Role Overview

Chef de Partie at wasl, a leading UAE-based hospitality and leisure group operating championship golf courses, award-winning restaurants, premium leisure facilities, and entertainment concepts across Dubai and Abu Dhabi.

Company Overview

Viya, part of wasl Hospitality & Leisure, is the UAE's leading golf and hospitality management group. The portfolio includes Emirates Golf Club, Dubai Creek Golf & Yacht Club, Jumeirah Golf Estates, Yas Links Abu Dhabi, Saadiyat Beach Golf Club, Yas Acres Golf & Country Club, Topgolf Dubai, Tiger Strikes, and recreation brands including Viya Fit and Viya Padel. Operations are supported by the Viya App, a loyalty-driven platform integrating bookings, rewards, and spendable benefits. The organisation is recognised as a guardian of golfing heritage and a leader in modern hospitality, dedicated to innovation, sustainability, and excellence.

Role Purpose

The Chef de Partie is responsible for the consistent preparation, quality, and presentation of food within their designated kitchen section, ensuring all dishes meet approved recipes, brand standards, and food safety requirements. The role supports the Sous Chef by maintaining operational readiness, controlling wastage, and ensuring mise en place, hygiene, and storage standards are upheld to deliver a safe, efficient, and high-quality service at all times.

Key Responsibilities

Operational Planning & Function Readiness

• Check with the Sous Chef or Executive Chef regarding daily operations, functions, special requirements, outlet preparation lists, and any menu or brand changes.
• Review weekly and monthly function boards to understand upcoming business volumes and operational requirements.
• Prepare and organise mise en place in line with forecasted covers, functions, and service demands.

Ordering, Receiving & Storage

• Assist with checking function lists and net weight requirements up to 96 hours in advance.
• Highlight any unusual or imported product requirements to the Sous Chef.
• Review market lists prior to ordering and cross-check requirements with senior kitchen leadership.
• Inspect deliveries for correct temperature, quality, quantity, and specification upon arrival.
• Re-pack, label, separate, and store products correctly, ensuring strict adherence to storage procedures and FIFO rotation.

Food Production & Brand Standards

• Produce food strictly in line with approved recipes, brand specifications, and portion controls.
• Ensure wastage is managed according to recipe requirements and that usable trimmings (excluding fat) are reused where appropriate for kitchen production.
• Maintain consistency in taste, texture, and presentation across all dishes produced within the section.
• Support timely production by preparing end products well in advance of service where required.

Hygiene, Food Safety & Sanitation

• Apply strict hygiene procedures throughout production, including correct net weight checks, packaging, labelling, and date tagging.
• Use sanitisers correctly before, during, and after food preparation.
• Ensure correct use of knives, chopping boards, and equipment to prevent cross-contamination of fish, meat, and poultry.
• Minimise room temperature exposure time and ensure products are reduced to safe holding temperatures immediately.
• Follow all storage and temperature control guidelines, ensuring hot foods remain hot (above 140°F) and cold foods remain cold (below 40°F).

Handling, Storage & Temperature Control

• Ensure perishables are placed in refrigeration or freezer units immediately upon delivery.
• Store raw meat, poultry, and seafood in the coldest designated storage areas.
• Transfer cooked food into shallow containers and refrigerate or freeze immediately after preparation.
• Follow approved thawing procedures, ensuring products are thawed under refrigeration or using approved equipment only.
• Maintain refrigerator and freezer temperatures at required standards (40°F or below / 0°F or below).

Waste Management & Cost Control

• Monitor waste levels during production and identify causes such as overproduction, improper portioning, or incorrect cooking methods.
• Participate in pre-production meetings to clarify production orders and batch cooking requirements.
• Enforce responsibility for products at each stage of production and service to minimise waste and improve efficiency.

Equipment, Cleanliness & Safety

• Check kitchen equipment daily for defects and report issues promptly.
• Ensure all equipment is clean, operational, and ready for production the following day.
• Maintain clean, organised, and safe workstations at all times.
• Follow all health, safety, and municipality regulations related to food handling and kitchen operations.

Teamwork & Operational Support

• Communicate effectively with Sous Chefs and senior kitchen team regarding operational issues or shortages.
• Support other sections during busy service periods when required.
• Act professionally at all times, maintaining discipline, cleanliness, and kitchen etiquette.
• Be flexible and perform any additional reasonable duties related to the role as directed by management.
• Supervise Commis Chefs and Trainees.

Continuous Improvement & Committees

• Participate in various extra activities contributing towards individual and organisational growth.
• Represent the department or group in various committees, including Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
• Participate in projects as assigned.
• Be trained as a Fire Marshall or First Aider as required.

Quality & Service Standards

• Apply awareness of Dubai Golf Mission, Vision and Values.
• Apply the 4 Service Steps throughout serving internal and external customers.

IT Security

• Read, understand, and comply with all applicable Information Security Policies and Procedures of wasl DG.
• Cooperate, coordinate, and share information with Internal and External Audit teams as appropriate and applicable.
• Attend Information Security Awareness sessions conducted by the wasl IT Department.
• Immediately report all Information Security breaches, events, weaknesses, and incidents (actual or suspected) to the IT Service Desk.

Qualifications & Experience

• Hotel school graduate or equivalent professional culinary qualification.
• Minimum 2–3 years' experience as Chef de Partie or equivalent role.
• Experience in a 5-star hotel, resort, or high-volume professional kitchen.
• Solid understanding of food safety, hygiene, and HACCP standards.
• Knowledge of kitchen equipment, storage, and temperature control.

Skills & Competencies

• Strong section organisation and time management.
• Attention to detail and consistency.
• Ability to work under pressure during service.
• Team-oriented approach and clear communication.
• Reliability, discipline, and professional attitude.

Additional Information

• Directly responsible to Head Chef or Executive Chef.
• Supervises Commis Chefs and Trainees.
• Viya maintains a thriving, multicultural workforce representing over 80 nationalities, including Emiratis and expatriates, fostering a culture built on teamwork, passion, and excellence.