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                    :                       COMMIS CHEF II

Department            :                       FOOD & BEVERAGE KITCHEN

Responsible To      :                       HEAD CHEF/EXECUTIVE CHEF

Supervises               :                       N/A

(Responsible For)             

Purpose and Scope of Position:

(Job Summary)

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 the smooth day-to-day operation of the kitchen across restaurants, banquets, and events.

Scope of Position:

Food Preparation & Service  – Assist with daily mise-en-place, food preparation, and service according to established recipes, portion standards, and presentation guidelines.

Operational Support – Support Chef de Partie and Demi Chef de Partie by ensuring the assigned section is prepared for service and daily operational requirements are completed efficiently.

Hygiene, Safety & Compliance – Maintain the highest standards of food safety, hygiene, cleanliness, and sanitation in accordance with HACCP, municipality regulations, and Dubai Golf standards.

Quality & Consistency – Support the delivery of high-quality food by maintaining consistency in preparation, presentation, portion control, and food handling procedures.

Learning & Development – Develop technical culinary knowledge and practical skills through coaching, on-the-job training, and continuous learning.

Main Duties:

(Job Related Duties)

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 an 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 a 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.

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: COMMIS CHEF II

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.