Junior Sous Chef
Date: 14 Jul 2026
Location: Abu Dhabi, AE
Company: waslllc
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.
Position : JUNIOR SOUS CHEF
Department : FOOD & BEVERAGE CULINARY
Reports To : HEAD CHEF
SOUS CHEF
JR SOUS CHEF
Supervises : NOT APPLICABLE
(Responsible For)
Purpose and Scope of Position:
The Junior Sous Chef assists the Head Chef and Sous Chef in supervising the Kitchen Team and performing and overseeing various culinary tasks and activities.
Main Duties:
(Job Related Duties)
- Supervise the team in providing best-in-class culinary experiences
- Coach and develop the team and drive Associate engagement
- Delegate tasks
- Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring
- Participate in food ordering and assist in weekly inventories
- Execute Prep/pull lists
- Ensure consistent food quality
- Motor and coach presentation technique and maintain quality standards
- Ensure proper equipment operation and maintenance.
- Oversee safety and sanitation in the kitchen
- Responsible for opening and closing checklists
Recommended Opening Responsibilities
- Review Daily Roster Report
- Receiving and Purchasing
- Daily Food Production
- Daily Line Checks
- Daily Logs
- Sanitation Audit
- Supervise Shift Changes
Recommended Closing Responsibilities
- Station and Line Cook Check
- Coolers
- Walk-in Cooler
- Events Area
- Dry Storage
- Recipe Book
10. During popular shifts, a member of the Culinary Leadership team typically works Expo with following responsibility
- To assist and coordinate the delivery of hot and fresh food with the Food Runners.
- To plate delicious meals following Topgolf’s presentation standards
- To communicate efficiently with all line cooks and FOH team
- To manage ticket items and notify chefs or the MOD when there are slow-downs
- Keep expo stocked, prepared, and clean
General Guidelines:
Recipes & Builds
Direction for executing menu items can be found in the Recipe Book and Build Book. It is critical that all instructions and measurements on recipes are followed exactly. Use the recipe sheet when preparing any products so Topgolf serves food with the same taste, texture, and color to every Guest.
When preparing recipes, one needs to know the units of measure used for ingredient portions.
- Weight are measured using a scale
- Volume are measured using cups and spoons
- Quantity (each) is the number of items (bags, cans, boxes, patties, etc.)
Kitchen Display System (KDS)
KDS systems drive efficiency in communication between the FOH and all the stations of the kitchen. The KDS will drive individual tasks to the appropriate station so Guest’s orders are timed perfectly to deliver to the table at the same time. Work with your Topgolf Culinary Operations team to select a KDS that will meet the needs of the venue’s volume.
Tasting
The Executive Chef, Sous Chef, or Kitchen Manager must taste all recipe that have completed prior to storing them away so they can find a solution or have the product made again should there be an issue.
Food Audits
The DO, OM and one member of the Culinary Management team will audit proper cooking and prep methods by completing a Food and Beverage Audit Form to ensure all items are being prepared to Topgolf standards. It is recommended that at least one food audit is performed by leaders per week. The Food Audit is available on the Partner Portal.
Kitchen Tools & Equipment
Always follow the manufacturer’s guidelines for the use and maintenance of kitchen equipment. Partner with the Facilities Department whenever a piece of kitchen equipment is in need of maintenance or repair.
Food Presentation
Food presentation is the most important element of any menu item. Food that is presented well is perceived to have more value by a Guest.
Three Elements of Plate Presentation
- Dish type and size
- Portion size
- Garnish
Portion size is included in all recipe builds. Consistent portioning is important to Guest satisfaction. Guests may order the same dish many times; it’s important that each time it comes out of the kitchen it looks and tastes the same.
All food products used in the facility are dated when they are received and put into storage and dated again when they are prepared. Products are always rotated using the FIFO method.
FIFO Rotating System
FIFO stands for “First In, First Out”. Always refer to the “received on” or “prepared on” date and use the oldest products first as long as the “use by” date has not passed. If the “use by” date has been passed, notify the Chef, discard the product, and mark it down on the waste log sheet.
Food Dating Labels
Dating labels are stickers used to assist Associates with properly rotating food. Every product that is prepared receives a food label with the following information:
- Product name
- Date product was made and expiration date
- Am/Pm
- Initials
- Chef initials
Storage
When deliveries are received, products need to be unloaded and placed in storage in the following order:
Walk-in cooler product
- Always place raw products below cooked or ready-to-eat product
- Eggs and dairy products can absorb odors and flavors from other foods
- These products should be stored in tightly sealed containers and away from foods with strong odors like, fish, cabbage, onions and certain cheeses
Freezer Product
- All items in the freezer should be at least six inches off of the floor and the containers must stay sealed or the product will become freezer-burned
- Once an item has thawed, even partially don't re-freeze
- Only remove products from the freezer that will be used promptly
Dry Storage Product
- Keep the stockroom organized and clean at all times
- Keep all food products at least six inches off the floor
- Keep all heavier products on lower shelves
Controlling Waste and Storage
Ways to Control Food Costs
- Observe proper ordering and receiving practices
- Maintain proper FIFO rotation
- Use portion control processes - weigh portions correctly, calibrate the scale often
- Record waste on Waste Log (find on the Partner Portal)
- Name of product
- Amount of product
- Reason (expired, dropped)
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:
- Read, Understand and comply with all applicable Information Security Policies and Procedures of wasl DG.
- Co-operate, co-ordinate and share information with Internal/External Audit teams as appropriate and applicable.
- Attend Information Security Awareness sessions conducted by the wasl IT Department.
- All Information Security breaches, events, weaknesses, incidents (actual or suspected breaches) shall be immediately reported to the IT Service Desk.
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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.