وصف الوظيفة
Role Overview
Junior Sous Chef at wasl (Viya), Food & Beverage Culinary Department. Reports to Head Chef and Sous Chef.
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. The group 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, Viya Fit, and Viya Padel. Operations are underpinned by the Viya App, a loyalty-driven platform integrating bookings, rewards, and spendable benefits. Viya is recognized as a guardian of golfing heritage and leader in modern hospitality, dedicated to innovation, sustainability, and excellence. The organization represents over 80 nationalities and fosters a culture built on teamwork, passion, and excellence.
Role Purpose
The Junior Sous Chef assists the Head Chef and Sous Chef in supervising the Kitchen Team and performing and overseeing various culinary tasks and activities to deliver best-in-class culinary experiences.
Key Responsibilities
Team Leadership & Development
- Supervise the team in providing best-in-class culinary experiences.
- Coach and develop the team and drive Associate engagement.
- Delegate tasks.
- Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit, and Caring.
Culinary Operations
- Participate in food ordering and assist in weekly inventories.
- Execute Prep/pull lists.
- Ensure consistent food quality.
- Monitor and coach presentation technique and maintain quality standards.
- Ensure proper equipment operation and maintenance.
Safety, Sanitation & Compliance
- Oversee safety and sanitation in the kitchen.
- Responsible for opening and closing checklists.
Opening Responsibilities
- Review Daily Roster Report.
- Receive and coordinate Purchasing.
- Oversee Daily Food Production.
- Conduct Daily Line Checks.
- Maintain Daily Logs.
- Execute Sanitation Audit.
- Supervise Shift Changes.
Closing Responsibilities
- Conduct Station and Line Cook Check.
- Check and secure Coolers.
- Check and secure Walk-in Cooler.
- Check and secure Events Area.
- Check and secure Dry Storage.
- Review Recipe Book.
Expo Operations
- During popular shifts, assist and coordinate the delivery of hot and fresh food with the Food Runners.
- Plate delicious meals following Topgolf's presentation standards.
- Communicate efficiently with all line cooks and front-of-house team.
- Manage ticket items and notify chefs or the Manager on Duty when there are slow-downs.
- Keep expo stocked, prepared, and clean.
Food Storage & Rotation
- Apply FIFO (First In, First Out) method for all food products.
- Date all products when received and when prepared with product name, date made, expiration date, time (AM/PM), Associate initials, and Chef initials.
- Store raw products below cooked or ready-to-eat products in walk-in coolers.
- Store eggs and dairy 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 with all products at least six inches off the floor and heavier items on lower shelves.
- Monitor and record waste on Waste Log with product name, amount, and reason.
- Discard expired products and notify the Chef.
Quality & Audits
- Follow all instructions and measurements in the Recipe Book and Build Book exactly.
- Ensure proper cooking and prep methods per Topgolf standards.
- Participate in Food and Beverage Audits conducted by Director of Operations, Operations Manager, and Culinary Management team.
- Maintain awareness of Dubai Golf Mission, Vision, and Values.
- Apply the 4 Service Steps throughout serving internal and external customers.
Additional Duties
- Represent the department or group in various committees, such as Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
- Participate in organizational improvement projects.
- Be trained as a Fire Marshall or First Aider as requested.
IT Security & Compliance
- Read, understand, and comply with all applicable Information Security Policies and Procedures of wasl.
- Cooperate and coordinate with Internal and External Audit teams as appropriate.
- Attend Information Security Awareness sessions conducted by wasl IT Department.
- Report all Information Security breaches, events, weaknesses, or suspected incidents immediately to the IT Service Desk.
Skills & Competencies
- Proficiency with Kitchen Display System (KDS).
- Knowledge of recipe builds and accurate portion control using scales, cups, and spoons.
- Understanding of food storage, rotation, and FIFO principles.
- Food safety and sanitation practices.
- Equipment operation and maintenance.
- Plating and food presentation standards.
- Team communication and coordination.
- Shift management and checklist execution.
Additional Information
- No supervisory responsibilities.
- Ancillary duties may include committee participation and specialized training (Fire Marshall, First Aider) as requested.