About Viya:

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, the group 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. Its operations are underpinned by the Viya App, a loyalty-driven platform that integrates bookings, rewards, and spendable benefits across the portfolio. Dedicated to innovation, sustainability, and excellence, Viya connects communities to extraordinary experiences and continues to shape Dubai and the UAE as global destinations for sport, leisure, and lifestyle.

JOB DESCRIPTION

Position                    :                       CHEF DE PARTIE I

Department            :                       FOOD & BEVERAGE KITCHEN

Responsible To      :                       HEAD CHEF/EXECUTIVE CHEF

Supervises               :                       CHEF DE PARTIE/COMMIS CHEF

(Responsible For)             

Purpose and Scope of Position:

(Job Summary)

Purpose:

The Chef de Partie I is responsible for independently managing an assigned kitchen section, ensuring consistent food quality, correct preparation, and 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.

Scope of Position:

Section Ownership & Food Production – Take full responsibility for the preparation, execution, and presentation of dishes within the assigned section, ensuring all mise en place and production requirements are met ahead of service and functions.
Quality, Hygiene & Food Safety Compliance – Ensure strict adherence to food safety, hygiene, temperature control, storage, and sanitation standards in line with HACCP, Municipality regulations, and Dubai Golf policies.
Operational Planning & Functions Support – Support daily kitchen operations by reviewing function forecasts, preparation lists, and special requirements to ensure smooth execution of restaurant service, banquets, and events.
Stock Control & Waste Management – Assist in ordering, receiving, storing, and rotating products correctly, while minimizing wastage through proper portion control, batch cooking, and responsible use of ingredients.
Teamwork & Service Excellence – Work collaboratively with the kitchen brigade and service teams to deliver consistent, high-quality food that supports excellent guest experience and reflects Dubai Golf’s service standards and values.

Main Duties:

(Job Related Duties)

Section Planning & Function Awareness

• 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.

Food Preparation & Production

• Prepare and cook food items in line with approved recipes, portion sizes, and presentation standards.
• 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

• 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.

Waste Control & Cost Awareness

• 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 & Communication

• 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.

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.

2. Ancillary Duties:

In line with the Club’s strive for continuous improvement, you may be requested to participate in various extra activities contributing towards individuals and organizational growth.

Represent the department or a group in various committees, such as the Staff Committee, Green Theme (environmental), Food Committee, Sport Committee, or projects. Be trained as a Fire Marshall or First Aider.

3. Quality Responsibilities:

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

4.  IT Security Awareness:

1. Read, Understand, and comply with all applicable Information Security Policies and Procedures of wasl DG.
2. Co-operate, co-ordinate and share information with Internal/External Audit teams as appropriate and applicable.
3. Attend Information Security Awareness sessions conducted by the wasl IT Department.
4. All Information Security breaches, events, weaknesses, incidents (actual or suspected breaches) shall be immediately reported to the IT Service Desk.

5. Levels of Authority:

Prepared by:                       Group F&B Manager

Approved by:                     Group F&B Manager

POSITION: CHEF DE PARTIE I

I.D. Number:             ____________________________

Employee:   _____________________________

Signature:    _____________________________

Approved by:

_________________________________

Executive Chef/Group F&B Manager

Date: ____________________________

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Viya is proud to have a thriving, multicultural workforce representing over 80 nationalities, including both Emiratis and expatriates, who bring diverse perspectives, skills, and experiences to our organisation. Our people are at the heart of everything we do, and we foster a culture built on teamwork, passion, and excellence, where every individual is encouraged to grow and contribute to our shared success.