Chef de Partie 1

Role Overview

Chef de Partie 1 at wasl, a position within Viya's Food & Beverage Culinary department. Viya operates across the UAE and is part of wasl Hospitality & Leisure.

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 digital platforms. The group manages 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 a leader in modern hospitality, dedicated to innovation, sustainability, and excellence. The organization has a thriving, multicultural workforce representing over 80 nationalities.

Role Purpose

Chef de Partie 1 delivers high-quality, best-in-class culinary offerings to delight guests. The role is responsible for prepping, cooking, and presenting guests with delicious food made to order with care, ensuring fast and efficient meal preparation and delivery.

Key Responsibilities

Station Operations

• Prepare and cook delicious meals following recipes exactly as written.
• Demonstrate flexibility to work several different stations: Grill, Pantry, Fry, Flattop, and Sauté.
• Execute Prep: production of raw product to prepare it for execution.
• Execute Pantry: assembly of salads, appetizers, select entrees, and desserts.
• Execute Grill: cooking of proteins for various recipes.
• Execute Fry: preparation of fried foods such as French fries, wings, and donut holes.
• Execute Flattop: cooking of various appetizers and entrees on a flattop griddle.
• Execute Sauté: preparation of items cooked in sauté pans and assist the grill with builds and plantings.
• Assume different tasks and roles by shift to ensure fast and efficient preparation during service.

Execution & Delivery

• Coordinate execution and delivery of meals so they arrive together, hot, and fresh.
• Keep stations stocked, prepared, and clean.
• Adhere to culinary standards including timeliness, quality, accuracy, and sanitation.
• Use the Kitchen Display System (KDS) to receive individual task assignments and ensure guest orders are timed to deliver to the table at the same time.

Health, Safety & 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.
• Demonstrate awareness of Topgolf Mission, Vision, and Core Values.
• Apply the 4 Service Targets throughout serving internal and external customers.

Recipe & Food Preparation

• Follow all instructions and measurements in the Recipe Book and Build Book exactly.
• Understand units of measure: weight measured using a scale, volume measured using cups and spoons, quantity (each) measured as the number of items.
• Know the three elements of plate presentation: dish type and size, portion size, and garnish.
• Maintain consistent portioning to ensure each dish looks and tastes the same to guests.
• Participate in tasting conducted by Executive Chef, Sous Chef, or Kitchen Manager to verify all recipes have been completed properly prior to storage.

Food Storage & Rotation

• Date all food products when received and when prepared.
• Rotate all products using the FIFO (First In, First Out) method.
• Apply food dating labels with product name, date made, expiration date, time (AM/PM), initials, and chef initials.
• Store walk-in cooler products with raw products placed below cooked or ready-to-eat product.
• 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 freezer products only when they will be used promptly.
• Keep dry storage organized and clean, with all food products at least six inches off the floor and heavier products on lower shelves.
• Record waste on the Waste Log including product name, amount, and reason (expired, dropped).

Equipment & Maintenance

• Always follow manufacturer's guidelines for use and maintenance of kitchen equipment.
• Partner with the Facilities Department when kitchen equipment requires maintenance or repair.

Quality & Audits

• Participate in Food and Beverage Audits conducted by Director of Operations, Operations Manager, and Culinary Management team members to ensure all items are prepared to Topgolf standards.
• Comply with all applicable Information Security Policies and Procedures of wasl DG.

Ancillary Duties

• Participate in various extra activities contributing toward individual and organizational growth in line with the Club's continuous improvement efforts.
• Represent the department or group in various committees such as Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
• Attend training as Fire Marshall or First Aider if requested.
• Cooperate and coordinate with Internal/External Audit teams.
• Attend Information Security Awareness sessions conducted by wasl IT Department.
• Report all Information Security breaches, events, weaknesses, or incidents (actual or suspected) immediately to the IT Service Desk.

Qualifications & Experience

The source does not specify required education, years of experience, sector background, or certifications.

Skills & Competencies

• Culinary preparation and cooking across multiple kitchen stations.
• Recipe execution and adherence to standardized procedures.
• Food storage, rotation, and inventory management using FIFO methods.
• Kitchen Display System (KDS) operation and coordination.
• Food presentation and plating.
• Portion control and measurement accuracy.
• Health and safety awareness and compliance.
• Equipment operation and maintenance awareness.
• Teamwork and shift coordination.
• Waste control and cost awareness.
• Information security compliance.

Additional Information

• Reports to: Head Chef, Sous Chef, or Junior Sous Chef.
• Supervises: Not applicable.
• Viya values its multicultural workforce representing over 80 nationalities and fosters a culture built on teamwork, passion, and excellence.