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                    :                       DEMI CHEF DE PARTIE

Department            :                       FOOD & BEVERAGE KITCHEN

Responsible To      :                       HEAD CHEF/EXECUTIVE CHEF

Supervises               :                       N/A

(Responsible For)             

Purpose and Scope of Position:

(Job Summary)

Purpose:

The Demi Chef de Partie supports the Chef de Partie and Senior Kitchen Team in the daily preparation, production, and service of food to the required quality, hygiene, and brand standards. The role focuses on maintaining mise en place, assisting during service, ensuring food safety compliance, and contributing to a clean, organized, and efficient kitchen operation while delivering outstanding service standards.

Scope of Position:

Food Preparation & Production – Assist with daily food preparation and mise en place in line with menus, recipes, and service requirements.

Service Support – Support the section during service periods, ensuring dishes are produced accurately, efficiently, and to standard.

Hygiene & Food Safety – Maintain high standards of cleanliness, hygiene, and food safety in compliance with HACCP and Municipality regulations.

Stock Handling & Storage – Support receiving, storage, rotation, and correct handling of food items to minimize waste and maintain quality.

Team Support & Development – Work closely with senior chefs, follow instructions, and contribute positively to team efficiency and kitchen discipline.

Main Duties:

(Job Related Duties)

Daily Kitchen Operations & Planning

• Check daily business requirements at the start of each shift by liaising with the Chef de Partie or senior chef on duty regarding reservations, functions, covers, and special requirements.
• Review function sheets, special menus, and operational briefs to ensure preparation aligns with business needs.
• Ensure mise en place is completed efficiently and on time to support smooth service operations.

Food Preparation & Production

• Prepare food items according to standardized recipes, portion control guidelines, and brand specifications.
• Ensure consistency in taste, presentation, and quality across all dishes produced.
• Avoid over-production and under-production by following daily preparation plans and guidance from senior chefs.
• Use fresh produce at all times and ensure correct trimming, portioning, and utilization of ingredients.

Service Execution

• Support the Chef de Partie during peak service periods by assisting with cooking, plating, and service delivery.
• Follow instructions accurately during service, responding promptly to calls and orders.
• Ensure food is produced and served within expected timeframes while maintaining quality standards.
• Maintain focus, discipline, and clear communication during busy service periods.

Receiving, Storage & Stock Control

• Assist with receiving deliveries, ensuring items are checked for quality, quantity, weight, and temperature.
• Store all products promptly, correctly, and hygienically following FIFO and stock rotation procedures.
• Ensure all food items are clearly labeled, dated, and cling-filmed to prevent spoilage and contamination.
• Inform the Chef de Partie of any shortages, spoilage, or quality issues to support timely re-ordering.

Hygiene, Safety & Food Handling

• Maintain a clean, tidy, and hygienic work station at all times.
• Follow strict food safety procedures to prevent cross-contamination, including correct use of knives, boards, and equipment.
• Ensure correct temperature control during storage, preparation, and service.
• Report any equipment defects, safety hazards, or hygiene concerns to senior chefs immediately.

Waste Control & Cost Awareness

• Minimize waste through accurate preparation, correct portioning, and responsible handling of ingredients.
• Follow waste control procedures and report avoidable wastage.
• Support initiatives to improve efficiency and reduce food cost without compromising quality.

Teamwork & Development

• Work cooperatively with colleagues to support overall kitchen efficiency and morale.
• Follow guidance from senior chefs and demonstrate willingness to learn and develop culinary skills.
• Deputize for the Chef de Partie when required, carrying out section responsibilities under supervision.
• Attend training sessions, briefings, and meetings as required.

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: DEMI CHEF DE PARTIE

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.