Demi 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.

Position : DEMI CHEF DE PARTIE

Department : FOOD & BEVERAGE CULINARY

Reports To : HEAD CHEF

SOUS CHEF

JR SOUS CHEF

(Responsible For)

Purpose and Scope of Position:

A Demi Chef de Partie provide high-quality, best-in-class, culinary offerings to delight Guests. DCDP are responsible for prepping, cooking and presenting Guests with delicious food that has been made to order with loving care.

Main Duties:

(Job Related Duties)

1. Prepare and cook delicious meals following recipes
2. Flexibility to work several different stations (Grill, Pantry, Fry, Flattop, Sauté)
3. During service, Line Chefs assume different tasks and roles by shift to ensure fast and efficient preparation.

PREP: Production of raw product to prepare it for execution

PANTRY: Assembly of salads, appetizers, select entrees, and desserts

GRILL: Cooking of proteins for various recipes

FRY: Preparation of fried foods like French fries, wings, donut holes, etc.

FLATTOP: Cooking of various appetizers and entrees on a flattop griddle

SAUTE’: Preparation of items cooked in a sauté pans; assist the grill with builds and plantings

1. Coordinate execution and delivery of meals so they arrive together, hot and fresh
2. Keep stations stocked, prepared, and clean
3. To ensure health & safety procedures are followed to prevent accidents or injury in the venue.
4. To report immediately any hazards or potential hazards, including maintenance requirements.
5. To adhere to culinary standards - timeliness, quality, accuracy, sanitation, etc.
6. To be aware and demonstrate Topgolf Mission, Vision and Core Values. Will be responsible to apply the 4 Service Targets throughout serving internal and external customers.

General Guidelines:

Recipes & Builds

Direction for executing menu items can be found in the Recipe Book and Build Book. It is critical that all instructions and measurements on recipes are followed exactly. Use the recipe sheet when preparing any products so Topgolf serves food with the same taste, texture, and color to every Guest.

When preparing recipes, one needs to know the units of measure used for ingredient portions.

• Weight are measured using a scale
• Volume are measured using cups and spoons
• Quantity (each) is the number of items (bags, cans, boxes, patties, etc.)

Kitchen Display System (KDS)

KDS systems drive efficiency in communication between the FOH and all the stations of the kitchen. The KDS will drive individual tasks to the appropriate station so Guest’s orders are timed perfectly to deliver to the table at the same time. Work with your Topgolf Culinary Operations team to select a KDS that will meet the needs of the venue’s volume.

Tasting

The Executive Chef, Sous Chef, or Kitchen Manager must taste all recipe that have completed prior to storing them away so they can find a solution or have the product made again should there be an issue.

Food Audits

The DO, OM and one member of the Culinary Management team will audit proper cooking and prep methods by completing a Food and Beverage Audit Form to ensure all items are being prepared to Topgolf standards. It is recommended that at least one food audit is performed by leaders per week. The Food Audit is available on the Partner Portal.

Kitchen Tools & Equipment

Always follow the manufacturer’s guidelines for the use and maintenance of kitchen equipment. Partner with the Facilities Department whenever a piece of kitchen equipment is in need of maintenance or repair.

Food Presentation

Food presentation is the most important element of any menu item. Food that is presented well is perceived to have more value by a Guest.

Three Elements of Plate Presentation

• Dish type and size
• Portion size
• Garnish

Portion size is included in all recipe builds. Consistent portioning is important to Guest satisfaction. Guests may order the same dish many times; it’s important that each time it comes out of the kitchen it looks and tastes the same.

Food Storage and Rotation

All food products used in the facility are dated when they are received and put into storage and dated again when they are prepared. Products are always rotated using the FIFO method.

FIFO Rotating System

FIFO stands for “First In, First Out”. Always refer to the “received on” or “prepared on” date and use the oldest products first as long as the “use by” date has not passed. If the “use by” date has been passed, notify the Chef, discard the product, and mark it down on the waste log sheet.

Food Dating Labels

Dating labels are stickers used to assist Associates with properly rotating food. Every product that is prepared receives a food label with the following information:

• Product name
• Date product was made and expiration date
• Am/Pm
• Initials
• Chef initials

Storage

When deliveries are received, products need to be unloaded and placed in storage in the following order:

Walk-in cooler product

• Always place raw products below cooked or ready-to-eat product
• Eggs and dairy products can absorb odors and flavors from other foods
• These products should be stored in tightly sealed containers and away from foods with strong odors like, fish, cabbage, onions and certain cheeses

Freezer Product

• All items in the freezer should be at least six inches off of the floor and the containers must stay sealed or the product will become freezer-burned
• Once an item has thawed, even partially don't re-freeze
• Only remove products from the freezer that will be used promptly

Dry Storage Product

• Keep the stockroom organized and clean at all times
• Keep all food products at least six inches off the floor
• Keep all heavier products on lower shelves

Controlling Waste and Storage

Ways to Control Food Costs

• Observe proper ordering and receiving practices
• Maintain proper FIFO rotation
• Use portion control processes - weigh portions correctly, calibrate the scale often
• Record waste on Waste Log (find on the Partner Portal)
• Name of product
• Amount of product
• Reason (expired, dropped)

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

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