Commis Chef

Role Overview

Commis Chef at wasl, a leading hospitality and leisure group operating championship golf courses, award-winning restaurants, and premium facilities across the UAE. Based at one of Viya's venues.

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, innovative entertainment concepts, and digital platforms. 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, and recreation brands such as Viya Fit and Viya Padel. As part of wasl Hospitality & Leisure, Viya is recognised 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.

Role Purpose

Provide high-quality, best-in-class culinary offerings to delight guests by preparing, cooking, and presenting delicious food made to order with loving care.

Key Responsibilities

Culinary Preparation & Execution

• Prepare and cook delicious meals following recipes precisely.
• Demonstrate flexibility to work several different stations: Grill, Pantry, Fry, Flattop, and Sauté.
• Execute Prep duties including production of raw product to prepare it for execution.
• Execute Pantry duties including assembly of salads, appetizers, select entrees, and desserts.
• Execute Grill duties including cooking of proteins for various recipes.
• Execute Fry duties including preparation of fried foods such as French fries, wings, and donut holes.
• Execute Flattop duties including cooking of various appetizers and entrees on a flattop griddle.
• Execute Sauté duties including preparation of items cooked in sauté pans and assisting the grill with builds and plantings.
• Follow all instructions and measurements in the Recipe Book and Build Book exactly to ensure consistent taste, texture, and color.
• Know and apply units of measure: weights measured using a scale, volume measured using cups and spoons, and quantity measured as the number of items.

Service Coordination & Presentation

• Coordinate execution and delivery of meals so they arrive together, hot and fresh.
• Present food with proper plate presentation including appropriate dish type and size, portion size, and garnish.
• Maintain consistent portioning to ensure each guest receives the same quality and appearance.

Station & Equipment Management

• Keep stations stocked, prepared, and clean at all times.
• Work with the Kitchen Display System (KDS) to receive individual tasks and time guest orders perfectly for synchronized table delivery.
• Follow manufacturer's guidelines for the use and maintenance of kitchen equipment.
• Partner with the Facilities Department whenever kitchen equipment requires maintenance or repair.

Food Storage, Rotation & Cost Control

• Date all food products when received and when prepared.
• Rotate all food products using the FIFO (First In, First Out) method, using the oldest products first as long as the "use by" date has not passed.
• Notify the Chef, discard expired products, and mark discards on the waste log sheet.
• Apply food dating labels to all prepared products with product name, date made, expiration date, AM/PM, initials, and Chef initials.
• Store raw products below cooked or ready-to-eat products in the walk-in cooler.
• Store eggs and dairy products in tightly sealed containers 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 in sealed containers; never re-freeze thawed items; remove products from freezer only when ready for prompt use.
• Keep dry storage organized and clean; maintain all food products at least six inches off the floor; place heavier products on lower shelves.
• Record all waste on the Waste Log with product name, amount, and reason (expired or dropped).
• Observe proper ordering and receiving practices and maintain portion control processes by weighing portions correctly and calibrating the scale regularly.

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 four Service Targets throughout serving internal and external customers.
• Be aware of Dubai Golf Mission, Vision, and Values and apply the four Service Steps throughout serving internal and external customers.
• 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.

Additional Duties & Professional Development

• Participate in various extra activities contributing to individual and organizational growth in line with the club's continuous improvement efforts.
• Represent the department or a group in various committees, including Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
• Participate in project work as assigned.
• Be trained as a Fire Marshall or First Aider as requested.

Qualifications & Experience

The source does not specify formal qualifications or years of experience required for this role.

Skills & Competencies

• Culinary preparation and cooking across multiple station types.
• Recipe and build book interpretation.
• Understanding of units of measure: weight, volume, and quantity.
• Kitchen Display System (KDS) operation.
• Food storage, rotation, and FIFO methodology.
• Food presentation and plating.
• Portion control and consistency.
• Health and safety awareness.
• Teamwork and shift-based role flexibility.

Additional Information

• Reports to: Head Chef, Sous Chef, or Junior Sous Chef.
• Supervises: Not applicable.
• Department: Food & Beverage Culinary.
• Viya has a thriving multicultural workforce representing over 80 nationalities, including Emiratis and expatriates.