Sous Chef

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                       :           SOUS CHEF (TGD)

Department                :           F & B KITCHEN

Reports To                 :           EXECUTIVE CHEF / HEAD CHEF

Supervises                  :           ALL KITCHEN STAFF

( Responsible )

Purpose and Scope of Position:

The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, rockstar-level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership.

The Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships.

The Sous Chef is a member of the management team and is expected to have a positive and encouraging contribution towards operational and strategic decision-making.

The Sous Chef should take a degree of responsibility for their performance, either day-to-day operation or events execution including creative work input.

1. 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
• Monitor inventory and purchase product
• Maintain food and labor costs according to budget, with a full understanding of COGS
• Select and develop recipes to corporate approval
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and maintain quality standards
• Plan and cost menus for special events, chef choice menus
• Ensure proper equipment operation and maintenance
• Oversee safety and sanitation in the kitchen

General Skills

• Ability to interact with guests, colleagues, and staff at all levels in a multi-cultural environment.

• Ability to follow the organization’s vision, mission, values and direction.

• Ability to manage and take appropriate decisions, using own initiative when necessary, within established guidelines and procedures.

• Ability to communicate effectively both written and oral with computer literacy.

• Strong leadership skills.

Operational Management Responsibilities

• Supervise the Culinary team in providing best-in-class dining experiences
• To liaise with the Head Chef of all daily administration of the outlet operation and ensure that the Line Chefs has been briefed accordingly and that the day’s activities are well planned.

• To anticipate and forecast peaks and troughs in business demand by acquiring daily business information and share any concerns with the Executive Chef / Head Chef as to make proactive decision making in resource utilization.
• Delegate tasks and work side-by-side with the team
• To have a hands-on approach towards peek service times and prepare dishes accordingly to assist the brigade or assistance in service at the request of the Executive Chef/Food and Beverage Manager.
• Ensure that the kitchen in all of the outlets has the necessary mis en place needs filled before service times.
• Standardize production recipes to ensure consistent quality
• Checking all food preparation for standards and quality.
• Maintain food and labor costs according to budget, with a full understanding of COGS

• Original Issued          :           April 2002                  Amended on              :           25th April 2005 Amendment Issued   :           04 November 2010

  To assist with the Head Chef the Kitchen Operating Budget and take proactive initiatives to ensure Food Costs, Chemical and Cleaning consumption, Kitchen Fuel and all other budgeted Kitchen Resources meet the targets that are set monthly.
• Oversee safety and sanitation in the kitchen
• To ensure that Food Safety and Kitchen Hygiene standards are followed at all times within the guidelines set by the Municipality by making daily inspections of the kitchen and reporting any faults or concerns to the Executive Chef & Head Chef accordingly

• To attend Food and Beverage meetings or any other meetings that may require the Sous Chef’s presence.
• To display professional kitchen etiquette to all members of staff by wearing the correct uniform, paying attention to detail, maintain all kitchen utensils and ensure work stations are clear well organized and clean at all times.
• Assist in the selection and development of recipes
• Plan and cost menus for special events, chef choice menus
• To assist the Head Chef with menu planning, resource management to ensure effective organization of gala events, functions and special events in all aspects of the operation.
• Ensure proper equipment operation and maintenance

• Ensure that stewarding functions are operating at the standards set by the kitchens and that their resources have been utilized and costs controlled to meet the demands of the business such as payroll, holidays and casual labour, and the inventory of kitchen equipment and storekeeping is kept in order at all times.
• Establish presentation technique and maintain quality standards

• To keep kitchen standards of presentation up to date and assist the Executive Chef / Head Chef in the implementation of Topgolf’s business strategy.
• Monitor inventory and purchase product
• To ensure that all goods received by spot checking deliveries and storage of all food items
• To ensure that high cost food stock items are maintained at minimum levels
• To ensure all perishable foods are used in stock rotation
• To ensure a minimum amount of wastage, and always seek opportunities in menu planning accordingly for Buffets, promotions, daily specials, club night etc.
• To be flexible and conduct any other reasonable task that may be additional to those stated in the job description that is related to the business or as agreed by the management.

Customer Focus

• To make a presence front of house and gain members and guest feedback in order to improve menus and catering.

• Actively sought for member and guest feedback on menu items and share the feedback with the Executive Chef for menu planning and to gain customer satisfaction.

• To be an ambassador of the club in and outside the place of work and develop relationships with business partners and suppliers

Staffing, Training & Development

• Coach and develop the team and drive Associate engagement

• To assist the ES/HC with the schedules and staffing of the outlet Kitchen Team to ensure that they comply with the business levels, and closely monitor overtime, casual staff and monitor other payroll expenses and vacation rosters.

• To follow up that staff training is being conducted on the job and off the job and that all training records are kept up to date.

• To aim at continual improvement by identifying staff training needs and suggest/investigate appropriate internal or external training programs that are available by liaising with Human Resources.

• To ensure that all communication regarding Topgolf , management policies, procedures and legislation set by authorities such as the Municipality and the government is shared and clearly understood by each member within the team.

• To display professional kitchen etiquette to all members of staff by wearing the correct uniform and personal hygiene standard.

• To ensure that all outlet staff adhere to company dress standards and personal hygiene standards.

• Builds relationships with the other departments and Dubai Golf managed clubs to promote cross functionality and the sharing of resources.

• To ensure that all outlet staff who have reported sick or have been sick during a vacation abroad are medically cleared before returning to work. Specific illness of concern include but are not limited to gastro-enteric illness, food poisoning, jaundice, hepatitis, skin infections, viral infections.

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:

• To ensure that Health, Safety, Hygiene, Food Safety and Municipality regulations are adhered to and make thorough spot checks and report any faults immediately to the Executive Chef.

• Aware of Dubai Golf Mission, Vision and Values. Will be responsible to apply the 4 Service Steps throughout serving internal and external customers.

• Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring

4.  IT Security Awareness:

• Read, Understand and comply with all applicable Information Security Policies and             Procedures of wasl.

• 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.