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                    :                       COMMIS CHEF

Department            :                       FOOD & BEVERAGE KITCHEN

Responsible To      :                       HEAD CHEF/EXECUTIVE CHEF

Supervises               :                       N/A

(Responsible For)             

Purpose and Scope of Position:

(Job Summary)

Purpose:

To support the kitchen team in delivering high-quality food products by preparing, cooking, and presenting dishes in line with Dubai Golf standards, food safety regulations, and service excellence expectations, while continuously developing culinary skills and professionalism.

Scope of Position:

Food Preparation & Production – Assist in daily mise en place, food preparation, and cooking to meet operational and service requirements.

Quality & Presentation Standards – Ensure food quality, consistency, portion control, and presentation align with brand and outlet standards.

Food Safety & Hygiene Compliance – Maintain strict adherence to hygiene, sanitation, HACCP, and Dubai Municipality regulations at all times.

Operational Support – Support senior chefs during service periods, events, and functions to ensure smooth kitchen operations.

Teamwork & Development – Work collaboratively within the kitchen brigade while developing culinary knowledge, skills, and discipline through training and on-the-job learning.

Main Duties:

(Job Related Duties)

Food Preparation & Production

• Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, instructions, and kitchen standards.
• Prepare food items accurately, ensuring correct portion sizes, presentation, and cooking methods are followed.
• Support service periods by responding promptly to instructions from senior chefs and assisting in timely food delivery.
• Participate in the preparation of food for restaurants, banquets, events, and special functions as required.

Quality Control & Standards

• Ensure all food produced meets expected quality, taste, consistency, and appearance standards before leaving the kitchen.
• Follow standard recipes and preparation methods to minimize waste and ensure consistency.
• Report any quality issues, damaged goods, or sub-standard products immediately to the Demi Chef de Partie or Chef de Partie.

Food Safety, Hygiene & Cleanliness

• Maintain the highest standards of personal hygiene, grooming, and uniform presentation at all times.
• Ensure all food handling, storage, labeling, and rotation (FIFO) procedures are strictly followed.
• Adhere to HACCP guidelines, temperature controls, and sanitation procedures during preparation, storage, and service.
• Keep workstations, equipment, utensils, and storage areas clean, organized, and hygienic throughout the shift.

Receiving & Storage

• Assist in receiving deliveries by checking quality, quantity, freshness, and correct storage conditions.
• Ensure all products are stored correctly, labeled, dated, and rotated to avoid spoilage or contamination.
• Report any discrepancies, damages, or safety concerns related to deliveries immediately.

Operational Support

• Follow daily kitchen briefings, function sheets, and preparation lists to understand operational priorities.
• Support senior chefs during busy service periods and special events with a hands-on, proactive approach.
• Assist with end-of-shift cleaning, breakdown, and preparation for the next day’s operations.

Teamwork & Development

• Work collaboratively with colleagues, demonstrating a positive attitude, flexibility, and willingness to learn.
• Attend required training sessions, briefings, and safety courses as scheduled.
• Take feedback constructively and actively work on improving skills, speed, and consistency.
• Uphold Dubai Golf Mission, Vision, Values, and the 4 Service Steps in all internal and external interactions.

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: COMMIS 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.