Commis Chef

Role Overview

Commis Chef at wasl (Viya), Food & Beverage Culinary Department. Reports to Head Chef, Sous Chef, or Junior Sous Chef. Based in the UAE.

Company Overview

Viya is the UAE's leading golf and hospitality management group operating championship golf courses, award-winning restaurants, premium leisure and recreation facilities, and innovative entertainment concepts. Part of wasl Hospitality & Leisure, Viya 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. Operations are underpinned by the Viya App, a loyalty-driven platform integrating bookings, rewards, and spendable benefits across the portfolio. Viya employs a multicultural workforce representing over 80 nationalities and is dedicated to innovation, sustainability, and excellence.

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 exactly as written
• Work flexibly across multiple stations: Grill, Pantry, Fry, Flattop, and Sauté
• Execute prep work involving production of raw product to prepare it for service
• Assemble salads, appetizers, select entrees, and desserts at the Pantry station
• Cook proteins for various recipes at the Grill station
• Prepare fried foods such as French fries, wings, and donut holes at the Fry station
• Cook various appetizers and entrees on the Flattop griddle
• Prepare items cooked in sauté pans and assist the grill with builds and plating at the Sauté station
• Coordinate execution and delivery of meals so they arrive together, hot, and fresh

Station Management & Maintenance

• Keep stations stocked, prepared, and clean at all times
• Follow all instructions and measurements in the Recipe Book and Build Book exactly
• Understand 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
• Work with the Kitchen Display System (KDS) to time individual tasks appropriately so guest orders arrive at the table simultaneously

Food Storage, Rotation & Cost Control

• Maintain proper food storage practices in walk-in coolers, freezers, and dry storage
• Place raw products below cooked or ready-to-eat products in coolers
• Store eggs and dairy products in tightly sealed containers away from foods with strong odors such as fish, cabbage, onions, and certain cheeses
• Ensure all freezer items are at least six inches off the floor and containers stay sealed
• Never re-freeze thawed items, even partially
• Remove products from the freezer only when they will be used promptly
• Keep stockroom organized and clean; maintain all food products at least six inches off the floor
• Place heavier products on lower shelves
• Date all food products when received and when prepared with labels containing product name, date made, expiration date, time (AM/PM), initials, and chef initials
• Rotate all food products using the FIFO (First In, First Out) method based on received or prepared dates
• Report immediately to the Chef if products have passed their use-by date; discard and mark on the waste log sheet
• Record all waste on the Waste Log including product name, amount, and reason (expired, dropped, etc.)

Health, Safety & Quality Standards

• 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
• Follow the manufacturer's guidelines for use and maintenance of kitchen equipment
• Partner with the Facilities Department whenever kitchen equipment needs maintenance or repair
• Present food with high-quality plating considering dish type and size, portion size, and garnish
• Maintain consistent portioning as included in all recipe builds so each dish looks and tastes the same every time it is served

Organizational & Cultural Alignment

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

IT Security & Compliance

• Read, understand, and comply with all applicable Information Security Policies and Procedures of wasl DG
• Cooperate, coordinate, and share information with Internal/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

Ancillary Duties

• Participate in various extra activities contributing towards individual and organizational growth, including committees such as Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee
• Be available to train as a Fire Marshall or First Aider

Qualifications & Experience

No specific qualifications, certifications, or years of experience are stated in the source material.

Skills & Competencies

• Proficiency in multiple cooking stations and techniques
• Knowledge of recipe execution and measurement units
• Understanding of food storage, rotation, and FIFO systems
• Food presentation and plating skills
• Kitchen equipment operation and maintenance awareness
• Health and safety compliance
• Teamwork and communication with kitchen and front-of-house teams
• Attention to detail and consistency

Additional Information

Supervises: Not applicable.

Full details are available on the employer's original posting.