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                       :                       CHIEF STEWARD

Department                :                       FOOD & BEVERAGE CULINARY

Reports To                 :                       EXEC CHEF

                                                            SOUS CHEF

Supervises                  :                       STEWARDS

(Responsible For)                 

Purpose and Scope of Position:

Chief Steward enforces the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment’s. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet banquet arrangements for food service, equipment and extra stewarding manpower.

Main Duties: 

(Job Related Duties)  

1. To supervise the duties of all stewarding associates and outsourced manpower.
2. To supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
3. To ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
4. To direct and assist Stewards in order to make clean up more efficient. 
5. To ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
6. To assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
7. To check more specifically the proper use of chemicals and washing accessories.
8. To coordinate with the Head Chef in establishing minimum and maximum operating par stocks and supplies and request store requisition and procurement of stocks.
9. To coordinate with the Culinary and Hospitality Leadership to check their requirements for the day and the next day.
10. To assist in the location, movement and storage of banquet operational equipment.
11. To assist in the stock take of equipment and other items as required.
12. Take all necessary actions to reduce the loss of silverware / flatware.
13. Take all necessary actions to reduce breakage of China and Glasswares.
14. Enforces proper cleaning routines for service ware, equipment, floors, etc.
15. Enforces proper use and cleaning of all dish room machinery.
16. Ensures all food holding and transport equipment is in working order.
17. Ensures compliance with food handling and sanitation standards.
18. Ensuring Stewarding associates have supplies, equipment, tools, and uniforms necessary to do their jobs.
19. Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
20. Work with all departments to ensure items that are required for service are available when needed.
21. Ability to work well under pressure in a fast paced environment.

General Guidelines:

Equipment Sanitation Standards

It is important to keep equipment clean and sanitized to reduce the risk of food-borne illness incidents. Each Associate plays an important role in maintaining a clean and sanitary environment within the facility. Always wear gloves and follow the directions when using chemicals.

These are recommended daily cleaning tasks:

Cleaning Stationary Equipment

• Unplug equipment
• Disassemble equipment
• Wash removable parts in dish machine or three compartment sink
• Wash and rinse stationary parts
• Sanitize food contact surfaces with sanitizer
• Air dry before reassembling or use a single-use towel

Safe Chemical Handling

• Read the labels of all products before you use them
• Follow the directions for proper storage, handling, and use for all chemicals you use
• Ask Chef or a Manager if you have any questions or concerns about using a certain product
• Know how to call for medical help in case of an emergency
• Never mix chemicals together
• Do not store chemicals in unmarked containers
• Do not store chemicals in or close to food storage, preparation, or serving areas
• Do not leave aerosol spray containers near heat or spray close to an open flame
• Do not dispose of any empty chemical container until you have checked the label for how to do so
• Wear appropriate safety equipment
• Read any available safety data mandated by law

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:             Human Resources

Approved by:            Director of Operations

Powered by People, United by Passion

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.