Commis Chef II

Role Overview

Commis Chef II at wasl (Viya), a leading UAE golf and hospitality management group. The role is based at one of Viya's portfolio of championship golf courses, award-winning restaurants, and leisure facilities across Dubai and Abu Dhabi.

Company Overview

Viya is the UAE's leading golf and hospitality management group, operating championship golf courses including Emirates Golf Club, Dubai Creek Golf & Yacht Club, Jumeirah Golf Estates, Yas Links Abu Dhabi, Saadiyat Beach Golf Club, Yas Acres Golf & Country Club, award-winning restaurants, premium leisure and recreation facilities, and innovative entertainment concepts such as Topgolf Dubai and Tiger Strikes. The group also operates recreation brands including 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. Operations are supported by the Viya App, a loyalty-driven platform integrating bookings, rewards, and spendable benefits across the portfolio. Viya has a thriving, multicultural workforce representing over 80 nationalities.

Role Purpose

The Commis Chef II supports the kitchen team by preparing ingredients, assisting during food service, and maintaining high standards of food quality, hygiene, and kitchen organisation. The role focuses on developing culinary skills while contributing to smooth day-to-day kitchen operation across restaurants, banquets, and events.

Key Responsibilities

Food Preparation & Mise-en-Place

• Prepare ingredients, vegetables, sauces, garnishes, and basic food items as instructed by the Demi Chef de Partie or Chef de Partie.
• Complete daily mise-en-place to ensure the section is fully prepared before service begins.
• Follow standard recipes, preparation methods, cooking techniques, portion sizes, and presentation standards to ensure consistency across all outlets.
• Assist with food preparation for à la carte service, banquets, golf events, promotions, and special functions.
• Ensure all food items are correctly labelled, dated, rotated, and stored according to HACCP and FIFO procedures.
• Inform senior chefs of any shortages, quality concerns, or preparation issues that may impact service.

Service Support

• Support the kitchen during service by preparing, cooking, and plating food items as directed by senior chefs.
• Replenish mise-en-place throughout service to ensure the section remains fully stocked and operational.
• Ensure all dishes leave the kitchen at the correct temperature, presentation, and quality standards.
• Respond promptly to instructions from senior chefs to maintain efficient service flow.
• Assist neighbouring sections during busy periods to ensure overall kitchen performance.

Hygiene, Safety & Cleanliness

• Maintain excellent personal hygiene, grooming, and uniform standards at all times.
• Follow all HACCP, food safety, sanitation, and municipality regulations.
• Clean and sanitise workstations, kitchen equipment, utensils, and storage areas throughout the shift.
• Ensure all food is handled, stored, and prepared safely to prevent cross-contamination.
• Dispose of waste correctly and maintain a clean and organised working environment at all times.

Receiving & Storage

• Assist with receiving deliveries by checking product quality, quantity, temperature, and expiry dates.
• Report damaged or poor-quality products to the Chef de Partie immediately.
• Store all food items correctly in designated storage areas following FIFO principles.
• Ensure refrigerators, freezers, and dry stores remain organised, clean, and compliant with food safety standards.

Operational Support

• Review daily prep lists, production schedules, and function sheets at the beginning of each shift.
• Support senior chefs with stock rotation, inventory counts, and replenishment of ingredients.
• Minimise food waste by preparing appropriate quantities and following portion control standards.
• Report equipment faults, maintenance issues, or operational concerns to senior kitchen management.
• Assist with setting up and closing down the kitchen section before and after service.

Teamwork & Communication

• Work closely with the kitchen brigade to ensure smooth day-to-day operations.
• Communicate effectively with the Demi Chef de Partie and Chef de Partie regarding preparation progress and operational requirements.
• Support colleagues during busy service periods and maintain a positive working environment.
• Demonstrate flexibility by assisting other kitchen sections and outlets when business levels require.

Training & Development

• Participate in all mandatory company training, including food safety, fire safety, health & safety, and operational training.
• Continuously develop culinary knowledge, product knowledge, and cooking techniques through on-the-job learning.
• Actively seek feedback from senior chefs and apply coaching to improve performance.
• Demonstrate willingness to learn new recipes, preparation techniques, and operational procedures.

Standards & Brand Representation

• Uphold Dubai Golf's Mission, Vision, Values, and kitchen standards at all times.
• Support the application of the 4 Service Steps through internal teamwork and service quality.
• Carry out any other reasonable duties assigned by kitchen management in line with the role.

Additional Responsibilities

• Represent the department or a group in various committees, such as the Staff Committee, Green Theme (environmental), Food Committee, Sport Committee, or projects as requested.
• Be trained as a Fire Marshall or First Aider if requested.
• Read, understand, and comply with all applicable Information Security Policies and Procedures of wasl DG.
• Co-operate, co-ordinate, 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.

Qualifications & Experience

• College or culinary school diploma preferred.
• Minimum 1 year experience in a similar role within a reputable hospitality or 5-star environment.
• Sound knowledge of food safety, hygiene standards, and HACCP procedures.
• Basic knowledge of kitchen operations, food preparation, and hygiene standards.

Skills & Competencies

• Strong willingness to learn and develop culinary skills.
• Good communication and teamwork abilities.
• Attention to detail and ability to follow instructions.
• Positive attitude, reliability, and strong work ethic.
• Ability to work efficiently in a fast-paced kitchen environment.

Additional Information

• Reports to: Head Chef/Executive Chef.
• Department: Food & Beverage Kitchen.
• Ability to work flexible shifts, including weekends and events.