Chef de Partie

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:

Read, Understand and comply with all applicable Information Security Policies and Procedures of wasl DG.

Co-operate, co-ordinate and share information with Internal/External Audit teams as appropriate and applicable.

Attend Information Security Awareness sessions conducted by the wasl IT Department.

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: Head Chef

Approved by: Director of Operations

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