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                    :                       JUNIOR SOUS CHEF

Department            :                       FOOD & BEVERAGE KITCHEN

Responsible To      :                       HEAD CHEF/EXECUTIVE CHEF

Supervises               :                       CDP/DEMI CHEF/COMMIS CHEF

(Responsible For)             

Purpose and Scope of Position:

(Job Summary)

Purpose:

The Junior Sous Chef supports the Sous Chef, Chef de Cuisine, and Executive Chef in the daily preparation and execution of food production, ensuring quality, consistency, and hygiene standards are maintained. This role is primarily hands-on, focusing on food preparation, mise-en-place, section supervision, and developing core leadership and technical skills within a structured kitchen environment.

Scope of Position:

Food Production & Execution – Carry out daily food preparation and cooking activities according to recipes, production plans, and service requirements.

Section Support & Service Readiness – Assist in managing assigned kitchen sections to ensure smooth, timely service.

Quality & Brand Standards – Maintain food quality, presentation, and portion control in line with outlet and brand specifications.

Food Safety & Hygiene Control – Apply strict hygiene, temperature control, and food handling procedures at all times.

Stock Handling & Waste Awareness – Support accurate ordering, storage, rotation, and waste reduction practices.

Team Guidance & Development – Provide basic supervision and support to Commis Chefs while developing leadership capability.

Operational Learning & Growth – Build operational knowledge across service, events, and banqueting under senior chef guidance.

Main Duties:

(Job Related Duties)

Food Production & Mise-en-Place

• Execute daily food preparation based on production lists, covers, and service forecasts.
• Prepare ingredients, sauces, garnishes, and components according to approved recipes and specifications.
• Ensure mise-en-place is completed on time and meets quality standards before service.
• Support preparation for à la carte service, banquets, events, and promotions.
• Assist in basic menu execution, plating, and portion control during service.

Section Support & Kitchen Operations

• Support Sous Chef and Chef de Cuisine in managing assigned sections during service.
• Step in to assist other sections during peak periods or operational shortages.
• Ensure workstations are set up correctly with necessary equipment and tools.
• Maintain clear communication with kitchen colleagues to support efficient workflow.
• Adapt quickly to changes in service volumes, menus, or operational priorities.

Food Quality & Consistency

• Ensure food items are prepared and finished according to outlet standards.
• Conduct basic quality checks during preparation and service.
• Escalate quality concerns to Sous Chef or Chef de Cuisine immediately.
• Support menu tastings, specials, and seasonal menu execution.
• Maintain consistency across repeated service periods and functions.

Food Safety, Hygiene & Compliance

• Follow all food safety, hygiene, and municipality regulations without exception.
• Apply correct labelling, date coding, and FIFO rotation procedures.
• Maintain strict temperature control during storage, preparation, cooking, and holding.
• Practice correct thawing, cooling, and reheating techniques.
• Keep workstations, utensils, and equipment clean, sanitised, and organised.

Stock Handling & Waste Control

• Assist with receiving deliveries, checking quality, temperature, and quantity.
• Store products correctly according to food safety and quality requirements.
• Monitor ingredient usage to minimise waste and overproduction.
• Follow batch cooking and waste control procedures.
• Report stock shortages, spoilage, or discrepancies to senior chefs.

Team Support, Training & Development

• Support Commis Chefs through guidance, example, and basic task supervision.
• Assist in training new team members on kitchen basics and safety practices.
• Follow instructions from senior chefs and seek feedback for improvement.
• Demonstrate professionalism, discipline, and respect within the kitchen.
• Show commitment to learning and progressing within the culinary team.

Service Excellence & Guest Focus

• Support Dubai Golf service excellence standards through food quality and consistency.
• Contribute to a positive guest experience by ensuring timely and accurate food delivery.
• Assist in responding to food-related guest feedback under senior chef guidance.
• Uphold Dubai Golf Mission, Vision, Values, and the 4 Service Steps at all times.

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:  JUNIOR SOUS CHEF

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.