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                    :                       SOUS CHEF

Department            :                       FOOD & BEVERAGE KITCHEN

Responsible To      :                       HEAD CHEF/EXECUTIVE CHEF

Supervises               :                       CDP/DEMI CHEF/COMMIS CHEF/STEWARDS

(Responsible For)             

Purpose and Scope of Position:

(Job Summary)

Purpose:

The Sous Chef plays a key operational role within the kitchen, supporting the Executive Chef and Head Chef in delivering consistent, high-quality food across daily service, events, and special functions. This position focuses on hands-on execution, team supervision, food safety compliance, and service support, ensuring that kitchen operations run efficiently and align with Dubai Golf standards, service excellence principles, and guest expectations.

Scope of Position:

Kitchen Operations & Service Readiness – Support the planning and execution of daily kitchen operations, ensuring all sections are fully prepared and service-ready across restaurants, on-course outlets, and events.

Food Quality, Consistency & Standards – Uphold approved recipes, presentation standards, and portion control to ensure consistent food quality across all service styles.

Service, Events & Banqueting Support – Contribute to the successful delivery of à la carte service, banquets, tournaments, weddings, and special events through effective coordination and execution.

Team Supervision & Skill Development – Provide daily supervision, guidance, and on-the-job training to junior chefs, reinforcing standards and best practices.

Food Safety, Hygiene & Compliance – Ensure full compliance with food safety, hygiene, HACCP, and municipality regulations through daily monitoring and corrective action.

Cost Awareness & Resource Control – Support food cost management, waste reduction, stock rotation, and efficient use of kitchen resources.

Guest Experience & Continuous Improvement – Support Dubai Golf service excellence by contributing to guest satisfaction, feedback-driven improvements, and ongoing culinary development.

Operational Collaboration – Work closely with service teams, stewarding, procurement, and senior kitchen leadership to ensure seamless kitchen operations.

Main Duties:

(Job Related Duties)

Kitchen Operations & Daily Planning

• Support the Executive Chef and Head Chef in planning daily kitchen operations based on covers, reservations, events, and forecasts.
• Assist with daily briefings to ensure all kitchen sections understand service expectations, menus, and priorities.
• Ensure all mise-en-place is prepared, labelled, and stored correctly prior to service.
• Monitor kitchen workflow during service to maintain smooth coordination between sections.
• Step in to manage sections or support production as required to maintain service standards.

Food Preparation, Quality & Presentation

• Supervise food preparation to ensure compliance with approved recipes, specifications, and portion sizes.
• Conduct continuous quality checks during preparation and service, correcting inconsistencies immediately.
• Ensure food presentation meets outlet and brand standards across all service styles (à la carte, buffet, banquets).
• Support menu execution for promotions, daily specials, themed nights, and seasonal offerings.
• Assist senior chefs in menu tastings, trials, and product testing.

Service Execution & Event Support

• Maintain a visible and hands-on presence during peak service periods.
• Support kitchen operations for banquets, weddings, golf tournaments, corporate events, and outside catering.
• Assist with event planning by coordinating mise-en-place, staffing needs, and equipment requirements.
• Ensure timely food preparation and delivery for events and large-scale functions.
• Liaise with service teams to ensure alignment between kitchen timing and floor service.

Team Supervision & Training

• Supervise Chef de Parties, Demi Chefs, and Commis Chefs during daily operations.
• Provide on-the-job coaching to improve technical skills, efficiency, and consistency.
• Support training initiatives by reinforcing standard operating procedures and recipes.
• Monitor staff performance and provide feedback to the Head Chef and Executive Chef.
• Promote teamwork, discipline, and a positive working culture within the kitchen.

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and municipality regulations at all times.
• Conduct routine inspections of food storage, labelling, temperature logs, and cleanliness.
• Enforce FIFO and correct stock rotation practices.
• Report maintenance, hygiene, or safety issues promptly to senior kitchen leadership.
• Support internal audits, HACCP checks, and corrective action plans.

Cost Control, Stock & Waste Management

• Assist in monitoring food costs and portion control to meet budget targets.
• Support stock receiving, checking deliveries for quality, quantity, and compliance.
• Identify causes of waste and report improvement opportunities to senior chefs.
• Ensure high-value ingredients are handled, stored, and used efficiently.
• Promote responsible use of resources without compromising quality.

Guest Experience & Continuous Improvement

• Support Dubai Golf service excellence standards through food quality and consistency.
• Actively seek guest and member feedback during service and events.
• Assist in resolving food-related guest concerns professionally and promptly.
• Contribute ideas for menu enhancements, operational improvements, and service efficiency.
• Maintain awareness of current culinary trends relevant to the outlet concept and clientele.

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:  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.