Commis Chef

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 : COMMIS CHEF

Department : FOOD & BEVERAGE CULINARY

Reports To : HEAD CHEF

Purpose and Scope of Position:

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

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.)

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.

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.

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.

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

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 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.

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

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

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

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

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

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)

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.

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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.