Chef de Partie

As a Asian or Indian or Continental Chef de Partie (CDP) specializing in Asian cuisine, you will play a key role in supporting the Specialty Sous Chef in delivering authentic and high-quality dishes that reflect the diverse flavors of Pan-Asian gastronomy. You will be responsible for managing your assigned section, ensuring preparation and presentation meet the hotel’s premium standards. This role requires deep culinary expertise, precision, and creativity to help position Merlis Coimbatore’s Asian restaurant as a culinary destination.

Merlis Coimbatore is an elegant new luxury hotel set amidst 4 acres of serene landscapes, ideally located just 2 kilometers from Coimbatore International Airport. The hotel features 142 meticulously designed rooms, five premium dining outlets, and an array of world-class facilities, including two grand ballrooms, a spacious banquet lawn, and six well-equipped meeting rooms. For relaxation and wellness, guests can enjoy a state-of-the-art health club featuring a spa, gym, and swimming pool. Designed with versatility in mind, Merlis Coimbatore is the perfect destination for corporate MICE functions, large weddings, and distinctive residential-style gatherings that promise an unforgettable experience for every guest.

Duties and ResponsibilitiesSection Management and Food Preparation

Oversee the day-to-day operations of your assigned kitchen section (wok, dim sum, sushi, or grill).

Prepare mise-en-place according to menu specifications and production schedules.

Ensure consistent food quality, portioning, and presentation for every dish.

Work closely with the Sous Chef to develop and refine recipes and plating techniques.

Quality, Hygiene, and Safety Standards

Maintain strict hygiene and sanitation standards in accordance with HACCP and hotel policies.

Ensure all food storage, labeling, and handling practices meet health and safety regulations.

Monitor and control wastage, spoilage, and stock rotation within the section.

Team Collaboration and Training

Supervise and guide Commis chefs in daily food preparation and cooking methods.

Foster teamwork and communication to ensure smooth kitchen operations.

Support the Sous Chef in training programs and skill enhancement initiatives.

Operational Efficiency and Cost Control

Maintain accurate requisitions for your section to ensure proper stock levels.

Control portion sizes and reduce food waste to achieve targeted food cost margins.

Report maintenance or equipment issues promptly to ensure uninterrupted operations.

Innovation and Guest Focus

Contribute to menu planning with new ideas inspired by authentic Asian flavors.

Ensure each guest receives a memorable dining experience through consistency and creativity.

Uphold Merlis Coimbatore’s reputation for excellence in culinary craftsmanship.

Job Type: Full-time

Pay: From ₹40,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person