وصف الوظيفة
Role Overview
Commis Chef 1 at wasl, part of Viya's Food & Beverage Culinary Department, based in the UAE.
Company Overview
Viya is the UAE's leading golf and hospitality management group operating a portfolio of championship golf courses, award-winning restaurants, premium leisure and recreation facilities, and innovative entertainment concepts. The group operates 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, Viya Fit, and Viya Padel. As part of wasl Hospitality & Leisure, Viya is recognized as a guardian of golfing heritage and a leader in modern hospitality. Operations are underpinned by the Viya App, a loyalty-driven platform that integrates bookings, rewards, and spendable benefits across the portfolio. Viya employs a thriving, multicultural workforce representing over 80 nationalities.
Role Purpose
A Commis Chef 1 provides high-quality, best-in-class culinary offerings to delight guests by prepping, cooking, and presenting delicious food made to order with careful attention to quality and presentation.
Key Responsibilities
Food Preparation & Cooking
- Prepare and cook delicious meals following recipes and build specifications exactly.
- Work flexibly across multiple stations: Grill, Pantry, Fry, Flattop, and Sauté.
- Execute PREP duties: production of raw product to prepare it for execution.
- Execute PANTRY duties: assembly of salads, appetizers, select entrees, and desserts.
- Execute GRILL duties: cooking of proteins for various recipes.
- Execute FRY duties: preparation of fried foods like French fries, wings, donut holes, and similar items.
- Execute FLATTOP duties: cooking of various appetizers and entrees on a flattop griddle.
- Execute SAUTÉ duties: preparation of items cooked in sauté pans; assist the grill with builds and plating.
- Use the recipe sheet when preparing any products to ensure Topgolf serves food with the same taste, texture, and color to every guest.
- Know and apply units of measure used for ingredient portions: weight measured using a scale, volume measured using cups and spoons, and quantity measured as the number of items.
Service Execution & Coordination
- Coordinate execution and delivery of meals so they arrive together, hot, and fresh.
- Respond to Kitchen Display System (KDS) tasks directed to the appropriate station to ensure guest orders are timed to deliver to the table simultaneously.
- Assume different tasks and roles by shift to ensure fast and efficient preparation.
Station & Equipment Maintenance
- Keep stations stocked, prepared, and clean at all times.
- Always follow the manufacturer's guidelines for the use and maintenance of kitchen equipment.
- Partner with the Facilities Department whenever a piece of kitchen equipment is in need of maintenance or repair.
Food Storage & Rotation
- Maintain proper food storage by placing raw products below cooked or ready-to-eat products in walk-in coolers.
- Store eggs and dairy products in tightly sealed containers and away from foods with strong odors such as fish, cabbage, onions, and certain cheeses.
- Keep all freezer items at least six inches off the floor and containers sealed to prevent freezer burn.
- Never re-freeze thawed items.
- Remove products from the freezer only when they will be used promptly.
- Keep the dry stockroom organized and clean at all times.
- Keep all food products at least six inches off the floor.
- Keep all heavier products on lower shelves.
- Date all products when received and when prepared using food dating labels with product name, date made, expiration date, AM/PM, initials, and chef initials.
- Rotate food products using the FIFO (First In, First Out) method, always using oldest products first as long as the use by date has not passed.
- Notify the Chef, discard expired products, and mark them on the waste log sheet if the use by date has been passed.
Waste Control & Cost Management
- Record waste on the Waste Log including product name, amount, and reason (expired, dropped).
- Maintain proper portion control by weighing portions correctly and calibrating the scale often.
- Observe proper ordering and receiving practices.
Health, Safety & Compliance
- Ensure health and safety procedures are followed to prevent accidents or injury in the venue.
- Report immediately any hazards or potential hazards, including maintenance requirements.
- Adhere to culinary standards including timeliness, quality, accuracy, and sanitation.
- Be aware of and demonstrate Topgolf Mission, Vision, and Core Values.
- Apply the 4 Service Targets throughout serving internal and external customers.
- Apply the 4 Service Steps throughout serving internal and external customers in line with Dubai Golf Mission, Vision, and Values.
Information 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.
- Report all Information Security breaches, events, weaknesses, and incidents (actual or suspected) immediately to the IT Service Desk.
Continuous Improvement & Professional Development
- Participate in various extra activities contributing towards individual and organizational growth in line with the club's strive for continuous improvement.
- Represent the department or a group in various committees such as the Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
- Be trained as a Fire Marshall or First Aider as requested.
Additional Information
Reports to: Head Chef, Sous Chef, or Jr Sous Chef.
Does not supervise any staff.
Full details are available on the employer's original posting.