Demi Chef de Partie

Role Overview

Demi Chef de Partie at wasl, a leading golf and hospitality management group operating championship golf courses, award-winning restaurants, premium leisure facilities, and entertainment concepts across the UAE. Based within the Food & Beverage Culinary Department, reporting to the Head Chef, Sous Chef, or Junior Sous Chef.

Company Overview

Viya is the UAE's leading golf and hospitality management group, part of wasl Hospitality & Leisure. The portfolio 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 recognised as a guardian of golfing heritage and a leader in modern hospitality, dedicated to innovation, sustainability, and excellence.

Viya has a thriving, multicultural workforce representing over 80 nationalities, including both Emiratis and expatriates.

Role Purpose

A Demi Chef de Partie provides 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 loving care.

Key Responsibilities

Culinary Preparation & Execution

• Prepare and cook delicious meals following recipes precisely.
• Demonstrate flexibility to work across multiple stations: Grill, Pantry, Fry, Flattop, and Sauté.
• Execute prep work involving production of raw product to prepare it for execution.
• Assemble salads, appetizers, select entrees, and desserts at the Pantry station.
• Cook proteins for various recipes at the Grill station.
• Prepare fried foods such as French fries, wings, and donut holes at the Fry station.
• Cook various appetizers and entrees on a flattop griddle at the Flattop station.
• Prepare items cooked in sauté pans and assist the grill with builds and plantings at the Sauté station.
• Follow all recipe and build instructions exactly using the Recipe Book and Build Book to ensure consistent taste, texture, and color.
• Understand and apply correct units of measure: weight measured using a scale, volume measured using cups and spoons, and quantity measured as number of items.

Service Coordination & Timing

• Coordinate execution and delivery of meals so they arrive together, hot and fresh.
• Use the Kitchen Display System (KDS) to receive individual tasks routed to the appropriate station for perfect timing of guest orders.
• Assume different tasks and roles by shift to ensure fast and efficient preparation.

Station Management & Hygiene

• Keep stations stocked, prepared, and clean at all times.
• Maintain proper food storage and rotation using the FIFO (First In, First Out) method.
• Date all prepared food products with product name, date made, expiration date, time, initials, and chef initials.
• Rotate products using the "received on" or "prepared on" date and discard any product past the "use by" date, notifying the chef and recording on the waste log sheet.
• 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 such as fish, cabbage, onions, and certain cheeses.
• Ensure all freezer items are at least six inches off the floor with sealed containers to prevent freezer burn; do not re-freeze thawed items.
• Remove products from the freezer only when they will be used promptly.
• Keep dry storage organized and clean; maintain all food products at least six inches off the floor and heavier products on lower shelves.

Health, Safety & Quality 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.
• Adhere to culinary standards including timeliness, quality, accuracy, and sanitation.
• Demonstrate awareness of and apply Topgolf Mission, Vision, and Core Values, including the 4 Service Targets when serving internal and external customers.
• Ensure food presentation meets high standards, understanding the three elements of plate presentation: dish type and size, portion size, and garnish.
• Maintain consistent portion sizes as specified in all recipe builds to ensure guest satisfaction.
• Follow manufacturer's guidelines for kitchen equipment use and maintenance; partner with the Facilities Department for equipment maintenance or repair needs.
• Participate in food audits conducted by the Director of Operations, Operations Manager, and culinary management team using the Food and Beverage Audit Form to ensure items are prepared to Topgolf standards.
• Control food costs by observing proper ordering and receiving practices, maintaining proper FIFO rotation, using portion control processes, weighing portions correctly, and calibrating scales frequently.
• Record waste on the Waste Log, noting product name, amount, and reason (such as expired or dropped).

Organizational & Professional Contribution

• Participate in various ancillary duties and activities contributing to individual and organizational growth.
• Represent the department or group in various committees such as the Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee, or on special projects.
• Serve as a Fire Marshall or First Aider if trained.

IT Security & Compliance

• Read, understand, and comply with all applicable Information Security Policies and Procedures of wasl DG.
• Cooperate, coordinate, and share information with Internal and 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, or incidents (actual or suspected) to the IT Service Desk.

Skills & Competencies

• Proficiency in multiple cooking methods and station work.
• Knowledge of recipe execution and precision in following culinary standards.
• Understanding of portion control and food presentation.
• Competency in food storage, rotation, and FIFO methodology.
• Kitchen Display System (KDS) operation.
• Food safety and health and safety awareness.
• Attention to detail and consistency in food quality.
• Teamwork and coordination with kitchen staff.
• Ability to work efficiently during service.

Additional Information

• Does not supervise other staff.
• IT Security compliance required as per wasl DG policies.
• Expected to demonstrate commitment to Dubai Golf Mission, Vision, and Values and apply the 4 Service Steps.
• Full details are available on the employer's original posting.