Chef de Partie 1

Role Overview

Chef de Partie I at wasl (Viya), a leading UAE golf and hospitality management group. The role is based within the Food & Beverage Kitchen department and reports to the Head Chef/Executive Chef. You will supervise Chef de Partie and Commis Chef team members.

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

The Chef de Partie I independently manages an assigned kitchen section, ensuring consistent food quality, correct preparation, and strict adherence to Dubai Golf culinary, hygiene, and service standards. The role supports the Sous Chef and senior kitchen leadership in delivering efficient daily operations, functions, and events while maintaining high levels of food safety, cost control, and product consistency.

Key Responsibilities

Section Planning & Operations

• Review daily, weekly, and monthly function forecasts to understand production requirements and section priorities.
• Liaise with Sous Chef regarding special events, menu changes, outlet preparation lists, and brand requirements.
• Ensure mise en place levels are planned in advance to meet service demands without overproduction.
• Support daily kitchen operations by reviewing function forecasts, preparation lists, and special requirements to ensure smooth execution of restaurant service, banquets, and events.

Food Preparation & Production

• Take full responsibility for preparation, execution, and presentation of dishes within the assigned section.
• Prepare and cook food items in line with approved recipes, portion sizes, and presentation standards.
• Ensure all mise en place and production requirements are met ahead of service and functions.
• Complete required production timelines, ensuring products are ready in advance of service periods.
• Inspect all raw materials and deliveries for quality, freshness, correct temperature, and specifications before use.
• Re-pack, label, and store products correctly, following strict FIFO and rotation procedures.

Quality Control & Brand Standards

• Maintain consistent product quality, taste, and presentation across all services.
• Ensure correct net weight, portion control, packaging, and production labeling (date/time/use-by).
• Actively prevent overproduction, undercooking, or quality deviations.
• Support menu execution by following trimming, yield, and wastage guidelines.

Food Safety, Hygiene & Temperature Control

• Ensure strict adherence to food safety, hygiene, temperature control, storage, and sanitation standards in line with HACCP, Municipality regulations, and Dubai Golf policies.
• Apply strict hygiene practices before, during, and after food preparation, including correct handwashing and sanitizing procedures.
• Ensure correct use of knives, chopping boards, and equipment to avoid cross-contamination.
• Maintain safe temperature controls for storage, thawing, cooking, holding, and cooling of food.
• Ensure perishable items are refrigerated or frozen immediately upon delivery.
• Follow correct thawing methods and never thaw food at room temperature.
• Monitor hot and cold holding temperatures throughout service.

Storage, Equipment & Workstation Standards

• Check kitchen equipment daily for functionality and report defects immediately.
• Ensure workstations are clean, organized, and ready for service at all times.
• Confirm all safety switches, refrigeration units, and storage areas are operating correctly.
• Maintain proper storage of raw, cooked, and ready-to-eat items according to food safety guidelines.

Stock Control & Waste Management

• Assist in ordering, receiving, storing, and rotating products correctly.
• Monitor production processes to minimize wastage caused by overproduction, incorrect portioning, or improper handling.
• Support batch cooking programs and pre-production meetings to improve efficiency.
• Ensure responsible use of ingredients and re-use of suitable trimmings where appropriate.
• Identify causes of waste and apply corrective actions in line with kitchen procedures.

Teamwork & Service Excellence

• Work collaboratively with the kitchen brigade and service teams to deliver consistent, high-quality food.
• Communicate effectively with Sous Chef and team members regarding production status and section readiness.
• Support junior colleagues when required and contribute to a positive kitchen culture.
• Maintain professional kitchen etiquette, uniform standards, and attention to detail at all times.
• Support excellent guest experience and reflect Dubai Golf's service standards and values.

Compliance & Standards

• Ensure all Dubai Municipality, HACCP, health, safety, and hygiene regulations are followed at all times.
• Apply Dubai Golf Mission, Vision, Values, and the 4 Service Steps consistently.
• Comply with all company policies, procedures, and operational standards.
• 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, or incidents (actual or suspected) immediately to the IT Service Desk.

Ancillary Duties

• 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.
• Participate in organizational projects.
• Be trained as a Fire Marshall or First Aider as requested.

Qualifications & Experience

• Hotel school graduate or equivalent qualification.
• Minimum 2–3 years' experience in a similar position within a 4/5-star hospitality environment.

Skills & Competencies

• Strong organizational and time-management skills.
• Attention to detail and consistency in food quality.
• Strong understanding of food production processes and quality control.
• Ability to work under pressure in a fast-paced environment.
• Sound knowledge of hygiene, food safety, and kitchen equipment use.
• Team-oriented with a positive and professional attitude.
• Fluency in written and spoken English.
• Willingness to learn, adapt, and support kitchen leadership.

Additional Information

• Aware of Dubai Golf Mission, Vision, and Values; responsible to apply the 4 Service Steps throughout serving internal and external customers.