Demi Chef de Partie

Role Overview

Demi Chef de Partie, Food & Beverage Culinary Department at wasl, a leading hospitality and leisure company operating premium golf courses, restaurants, and entertainment venues across the UAE.

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, innovative entertainment concepts, and digital platforms. Since launching Emirates Golf Club in 1988, the region's first all-grass course, Viya has expanded to include 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, and recreation brands such as 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, underpinned by the Viya App, a loyalty-driven platform that integrates bookings, rewards, and spendable benefits across the portfolio.

Role Purpose

Provide high-quality, best-in-class culinary offerings to delight guests by prepping, cooking, and presenting delicious food made to order with loving care.

Key Responsibilities

Kitchen Operations & Station Work

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

Coordination & Delivery

• Coordinate execution and delivery of meals so they arrive together, hot and fresh.
• Work with the Kitchen Display System (KDS) to ensure guest orders are timed perfectly for simultaneous table delivery.

Station & Facility Maintenance

• Keep stations stocked, prepared, and clean at all times.
• Follow the manufacturer's guidelines for the use and maintenance of kitchen equipment.
• Partner with the Facilities Department whenever kitchen equipment requires maintenance or repair.

Food Safety, Storage & Rotation

• 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.
• Follow food storage and rotation practices using the FIFO (First In, First Out) method.
• Date all food products when received and when prepared.
• 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.
• Maintain freezer products at least six inches off the floor in sealed containers.
• Keep dry storage organized and clean; maintain all food products at least six inches off the floor and heavier products on lower shelves.
• Discard expired products and notify the Chef; mark discards on the waste log sheet.
• Record waste on the Waste Log including product name, amount, and reason.

Quality & Standards

• Adhere to culinary standards including timeliness, quality, accuracy, and sanitation.
• Follow all instructions and measurements in the Recipe Book and Build Book exactly.
• Use the recipe sheet when preparing any products to ensure Topgolf serves food with the same taste, texture, and color to every guest.
• Ensure consistent portion sizing as included in all recipe builds.
• Understand and apply proper units of measure: weight measured using a scale, volume measured using cups and spoons, quantity (each) as the number of items.
• Prioritize food presentation as the most important element of any menu item, considering dish type and size, portion size, and garnish.
• Be aware and demonstrate Topgolf Mission, Vision and Core Values.
• Apply the 4 Service Targets throughout serving internal and external customers.

IT Security

• Read, understand and comply with all applicable Information Security Policies and Procedures of wasl.
• 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.
• Immediately report all Information Security breaches, events, weaknesses, incidents (actual or suspected breaches) to the IT Service Desk.

Additional Duties

• Participate in various extra activities and committees as requested, such as the Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
• Participate in organizational projects contributing towards individual and organizational growth.
• Be trained as a Fire Marshall or First Aider as required.

Reports To

• Head Chef
• Sous Chef
• Junior Sous Chef

Additional Information

Viya is proud to have a thriving, multicultural workforce representing over 80 nationalities, including both Emiratis and expatriates. The organization fosters a culture built on teamwork, passion, and excellence, where every individual is encouraged to grow and contribute to shared success.