Company Description Merlis Hotels Coimbatore is a contemporary hospitality destination known for its focus on quality service, thoughtful guest experiences, and diverse culinary offerings. Located in Coimbatore, the hotel serves business and leisure travelers, providing comfortable accommodations and a range of dining options. The property emphasizes high standards in food safety, presentation, and guest satisfaction across all its restaurants and banqueting services.

Team members are encouraged to contribute their skills, creativity, and professionalism to help deliver memorable experiences for every guest.

Role Description The Pan Asian Sous Chef is a full-time, on-site role based at Merlis Hotels Coimbatore. This position supports the Executive Chef in planning, preparing, and executing Pan Asian menus, including dishes from Chinese, Japanese, Thai, Korean, and other regional cuisines. Daily responsibilities include supervising kitchen staff, overseeing mise en place, ensuring consistent food quality and presentation, and monitoring food safety and hygiene standards.

The role also involves managing inventory, coordinating with suppliers, controlling food costs, and assisting with menu development, specials, and banqueting requirements.

The Pan Asian Sous





Chef collaborates closely with the culinary and service teams to maintain smooth kitchen operations and deliver excellent guest experiences.

Qualifications

- Strong experience in Pan Asian cuisine, including preparation techniques, flavor profiles, and traditional and contemporary dishes.
- Proficiency in kitchen operations, including mise en place, station management, and high-volume service.
- Ability to lead and train kitchen team members, delegate tasks effectively, and maintain a positive, inclusive work setting.
- Sound knowledge of food safety, hygiene practices, and compliance with hotel and local regulations.
- Competence in menu planning, recipe standardization, and presentation aligned with hotel brand standards.
- Skills in inventory control, vendor coordination, and basic food cost management.
- Capability to work under pressure, prioritize tasks, and adapt to changing guest and business needs.
- Relevant culinary education or professional certification from a recognized institute is preferred.
- Prior experience as a Sous Chef or Chef de Partie in Pan Asian or multi-cuisine hotel restaurants is highly beneficial.
- Effective communication and collaboration skills, with a commitment to guest satisfaction and continuous improvement.

📌 Pan Asian Sous Chef (Coimbatore)
🏢 Merlis Hotels Coimbatore
📍 Coimbatore