وصف الوظيفة
Role Overview
Demi Chef de Partie, Food & Beverage Culinary Department at wasl, a leading hospitality and leisure company operating premium golf courses, restaurants, and entertainment venues across 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, innovative entertainment concepts, and digital platforms. Since launching Emirates Golf Club in 1988, the region's first all-grass course, Viya has expanded to include 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, 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 prepping, cooking, and presenting delicious food made to order with loving care.
Key Responsibilities
Kitchen Operations & Station Work
- Prepare and cook delicious meals following recipes exactly as written.
- Demonstrate flexibility to work several different stations: Grill, Pantry, Fry, Flattop, Sauté.
- Execute prep work: production of raw product to prepare it for execution.
- Execute pantry work: assembly of salads, appetizers, select entrees, and desserts.
- Execute grill work: cooking of proteins for various recipes.
- Execute fry work: preparation of fried foods like French fries, wings, donut holes, and other items.
- Execute flattop work: cooking of various appetizers and entrees on a flattop griddle.
- Execute sauté work: preparation of items cooked in sauté pans; assist the grill with builds and plantings.
- Assume different tasks and roles by shift to ensure fast and efficient preparation during service.
Coordination & Delivery
- Coordinate execution and delivery of meals so they arrive together, hot and fresh.
- Work with the Kitchen Display System (KDS) to ensure guest orders are timed perfectly for simultaneous table delivery.
Station & Facility Maintenance
- Keep stations stocked, prepared, and clean at all times.
- Follow the manufacturer's guidelines for the use and maintenance of kitchen equipment.
- Partner with the Facilities Department whenever kitchen equipment requires maintenance or repair.
Food Safety, Storage & Rotation
- 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.
- Follow food storage and rotation practices using the FIFO (First In, First Out) method.
- Date all food products when received and when prepared.
- Store raw products below cooked or ready-to-eat products in walk-in coolers.
- Store eggs and dairy products in tightly sealed containers away from foods with strong odors.
- Maintain freezer products at least six inches off the floor in sealed containers.
- Keep dry storage organized and clean; maintain all food products at least six inches off the floor and heavier products on lower shelves.
- Discard expired products and notify the Chef; mark discards on the waste log sheet.
- Record waste on the Waste Log including product name, amount, and reason.
Quality & Standards
- Adhere to culinary standards including timeliness, quality, accuracy, and sanitation.
- Follow all instructions and measurements in the Recipe Book and Build Book exactly.
- Use the recipe sheet when preparing any products to ensure Topgolf serves food with the same taste, texture, and color to every guest.
- Ensure consistent portion sizing as included in all recipe builds.
- Understand and apply proper units of measure: weight measured using a scale, volume measured using cups and spoons, quantity (each) as the number of items.
- Prioritize food presentation as the most important element of any menu item, considering dish type and size, portion size, and garnish.
- Be aware and demonstrate Topgolf Mission, Vision and Core Values.
- Apply the 4 Service Targets throughout serving internal and external customers.
IT Security
- Read, understand and comply with all applicable Information Security Policies and Procedures of wasl.
- 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.
- Immediately report all Information Security breaches, events, weaknesses, incidents (actual or suspected breaches) to the IT Service Desk.
Additional Duties
- Participate in various extra activities and committees as requested, such as the Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
- Participate in organizational projects contributing towards individual and organizational growth.
- Be trained as a Fire Marshall or First Aider as required.
Reports To
- Head Chef
- Sous Chef
- Junior Sous Chef
Additional Information
Viya is proud to have a thriving, multicultural workforce representing over 80 nationalities, including both Emiratis and expatriates. The organization fosters a culture built on teamwork, passion, and excellence, where every individual is encouraged to grow and contribute to shared success.