Chef de Partie

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 : CHEF DE PARTIE

Department : FOOD & BEVERAGE KITCHEN

Responsible To : HEAD CHEF/EXECUTIVE CHEF

(Responsible For)

Purpose and Scope of Position:

(Job Summary)

Purpose:

The Chef de Partie is responsible for the consistent preparation, quality, and presentation of food within their designated kitchen section, ensuring all dishes meet approved recipes, brand standards, and food safety requirements. The role supports the Sous Chef by maintaining operational readiness, controlling wastage, and ensuring mise en place, hygiene, and storage standards are upheld to deliver a safe, efficient, and high-quality service at all times.

Scope of Position:

Section Operations & Production – Manage day-to-day preparation and service for the assigned kitchen section, ensuring readiness for service, functions, and events.

Food Safety & Hygiene Compliance – Maintain strict adherence to HACCP, hygiene, storage, and temperature control standards throughout production.

Quality Control & Consistency – Ensure all food is prepared according to brand specifications, recipes, portion control, and presentation guidelines.

Stock Handling & Waste Control – Support accurate ordering, correct storage, stock rotation, and wastage minimisation within the section.

Operational Support – Work closely with the Sous Chef and kitchen team to support service delivery, functions, and continuous improvement initiatives.

Main Duties:

(Job Related Duties)

Operational Planning & Function Readiness

• Check with the Sous Chef / Executive Chef regarding daily operations, functions, special requirements, outlet preparation lists, and any menu or brand changes.
• Review weekly and monthly function boards to understand upcoming business volumes and operational requirements.
• Prepare and organise mise en place in line with forecasted covers, functions, and service demands.

Ordering, Receiving & Storage

• Assist with checking function lists and net weight requirements up to 96 hours in advance.
• Highlight any unusual or imported product requirements to the Sous Chef.
• Review market lists prior to ordering and cross-check requirements with senior kitchen leadership.
• Inspect deliveries for correct temperature, quality, quantity, and specification upon arrival.
• Re-pack, label, separate, and store products correctly, ensuring strict adherence to storage procedures and FIFO rotation.

Food Production & Brand Standards

• Produce food strictly in line with approved recipes, brand specifications, and portion controls.
• Ensure wastage is managed according to recipe requirements and that usable trimmings (excluding fat) are reused where appropriate for kitchen production.
• Maintain consistency in taste, texture, and presentation across all dishes produced within the section.
• Support timely production by preparing end products well in advance of service where required.

Hygiene, Food Safety & Sanitation

• Apply strict hygiene procedures throughout production, including correct net weight checks, packaging, labelling, and date tagging.
• Use sanitisers correctly before, during, and after food preparation.
• Ensure correct use of knives, chopping boards, and equipment to prevent cross-contamination (e.g. fish, meat, poultry).
• Minimise room temperature exposure time and ensure products are reduced to safe holding temperatures immediately.
• Follow all storage and temperature control guidelines, ensuring hot foods remain hot (above 140°F) and cold foods remain cold (below 40°F).

Handling, Storage & Temperature Control

• Ensure perishables are placed in refrigeration or freezer units immediately upon delivery.
• Store raw meat, poultry, and seafood in the coldest designated storage areas.
• Transfer cooked food into shallow containers and refrigerate or freeze immediately after preparation.
• Follow approved thawing procedures, ensuring products are thawed under refrigeration or using approved equipment only.
• Maintain refrigerator and freezer temperatures at required standards (40°F or below / 0°F or below).

Waste Management & Cost Control

• Monitor waste levels during production and identify causes such as overproduction, improper portioning, or incorrect cooking methods.
• Participate in pre-production meetings to clarify production orders and batch cooking requirements.
• Enforce responsibility for products at each stage of production and service to minimise waste and improve efficiency.

Equipment, Cleanliness & Safety

• Check kitchen equipment daily for defects and report issues promptly.
• Ensure all equipment is clean, operational, and ready for production the following day.
• Maintain clean, organised, and safe workstations at all times.
• Follow all health, safety, and municipality regulations related to food handling and kitchen operations.

Teamwork & Operational Support

• Communicate effectively with Sous Chefs and senior kitchen team regarding operational issues or shortages.
• Support other sections during busy service periods when required.
• Act professionally at all times, maintaining discipline, cleanliness, and kitchen etiquette.
• Be flexible and perform any additional reasonable duties related to the role as directed by management.

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: CHEF DE PARTIE

MINIMUM QUALIFICATIONS REQUIRED

SUPPORTIVE SKILLS

Hotel school graduate or equivalent professional culinary qualification

Strong section organisation and time management

Minimum 2–3 years’ experience as Chef de Partie or equivalent role

Attention to detail and consistency

Experience in a 5-star hotel, resort, or high-volume professional kitchen

Ability to work under pressure during service

Solid understanding of food safety, hygiene, and HACCP standards

Team-oriented approach and clear communication

Knowledge of kitchen equipment, storage, and temperature control

Reliability, discipline, and professional attitude

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.