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                      :                       PASTRY CHEF

Department               :                       F&B KITCHEN

Reports To                 :                       EXECUTIVE CHEF

Supervises                  :                      

(Responsible For)                 

Purpose and Scope of Position:      

To fully understand and perform job accountabilities and personal competencies as described below. Plan and direct food preparation and cooking activities, estimate food requirements, estimate food costs, plan menus, ensure quality of food and portion control, consult with clients from time to time and create new recipes.

Working with the team to deliver the class mission. Outstanding customer service.

1. Main Duties:

  (Job Related Duties)  

Advance knowledge of all functions:

• Check with Chef de Cuisine of all functions and special requirements, outlet preparation lists and cooking activities.
• Check on weekly function board
• Check on monthly function forecast

To order all consumable products, 96 hours in advance:

• To check function list net weight requirements up to 96 hours in advance
• To check with chef any unusual requirements for basic products, i.e. imported products.
• To evaluate market lists before ordering
• Order on market list and cross check with chef.

To produce end of product 12 hours in advance:

• Inspect delivery for correct temperatures, quality and correct count (weight) etc.
• Re-pack in correct containers
• Separate for storage
• Ensure correct and strict storage procedures
• Performs restaurant baking duties timely and to specifications set forth by the HOD & DC

To ensure fill hygiene procedures:

• Produce brand product to list requirement
• Ensure correct net weight count correct
• Ensure correct packaging
• Ensure correct production date and end date are tugged
• Apply strict rotation basis.

To produce to brand specifications:

• To use wastage as per recipe
• To trim double spec items i.e. burgers
• To ensure that all wastage except fat is re-used for basic kitchen needs

To ensure correct paling:

• To use sanitizer before production during and after.
• To use correct knives and board for each product i.e. fish – meat etc.
• To ensure room temperature prep time is kept to a minimum
• To ensure proper products are reduced to holding temperatures a s a p.

To ensure correct storage:

• To check all equipment for defect
• To ensure all equipment is ready for production the following day.
• To ensure that all safety switches are in safe order.

To ensure correct temperature:

General Guidelines :

Storage :        

• Make sure perishables are placed in the refrigerator for freezer immediately upon arrival.
• Store fresh meat, poultry and seafood in the coldest part of the refrigerator. Freeze these perishables if they are not going to be used in a day or two.
• After cooking, transfer food to shallow containers. It is not necessary to let food cool before refrigerating, Left over should be refrigerated or frozen immediately.
• Do not leave perishable food out of the refrigerator for more than two hours. Keep hot foods, hot (140o F or above) and cold foods cold (40o F or below).

Thawing :      

• Never thaw frozen meat, poultry or seafood on a kitchen counter. Room temperature will promote the growth of bacteria on the outside of the product even while the inside remains frozen.
• Thaw these foods in the refrigerator or use the defrost setting of your microwave.

Handling and preparation:

• Wash your hands thoroughly with hot, soapy water before and after handling foods, especially any raw meat, poultry or seafood.
• Bacteria can “loiter” in towels, cloths and sponges you reuse, so keep them clean. Do not reuse to clean up meat or poultry juices without washing it first. Replace sponges frequently.

Ground meat and poultry safety:

• Ground meat and ground poultry are more perishable than most foods. In the danger zone – between 40o and 140o F – bacteria can multiply rapidly. Since you cannot see smell or taste bacteria, keep the products cold to keep them safe.

Safe Handling :

• Choose ground meat packages that are cold and tightly wrapped. The meat surface exposed to air will be red, the interior of fresh meat will be dark.
• Place ground meat and ground poultry in the refrigerator or freezer immediately.
• Defrost frozen ground meats in the refrigerator, never at room temperature. If you are defrosting by microwave, cook the meat immediately afterwards.

Safe Storage :  

·    Set your refrigerator at 40oF or colder and your freezer at 0o or colder.

·    Keep uncooked ground meat and ground poultry in the refrigerator, cook or freeze within 1 to 2 days.

·    Use or freeze cooked meat and poultry stored in the refrigerator within 3 to 4 days.

Handling and preparation :

• Wash your hands thoroughly with hot soapy water before and after handling foods, especially any raw meat, poultry or seafood.

To ensure correct raw spec delivered

To ensure wasting procedure :

Monitoring Waste in Production

The following list may be used as a checklist to identify causes for waste in production.

1. Inaccurate or incomplete production orders.
2. Skill or knowledge level of back of house personnel.
3. Lack of proper proportioning.

4. Overproduction.
5. Overcooking/ undercooking
6. Improper food handling pre and post production
7. Lack of security over held product – back of house
8. Improper use of cooking equipment
9. Lack of proper cooking utensils.

Steps to correct

1. Simple, complete and accurate food production orders
2. pre-production meeting
3. Enforce batch cookery program
4. Insure product responsibility at each step of production and service.

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.

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:              Executive Chef

Approved by:            Director of Operations

POSITION :  PASTRY CHEF

I.D. Number:   ____________________________

Employee:      _____________________________

Signature:      _____________________________

Approved by:

 _________________________________

 Executive Chef

 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.