Chef de Partie

Pasban - The Gatekeeper; Nainital; On-site; INR 420,000 - 620,000; Full time

Job summary

Pasban - The Gatekeeper is seeking an experienced Chef de Partie to lead the Indian cuisine section in a heritage hotel set in one of India's Himalayan hill towns. The role focuses on base gravies, curries, tandoor and regional dishes, with emphasis on prep, plating, and teamwork.

You will train commis, uphold food safety standards, manage stock and collaborate with the head chef on menus and specials. A diploma or degree in Hotel Management or Culinary Arts is preferred, and 4-6 years in

Qualifications

• 4-6 years in professional kitchens, with at least 1-2 years as a Chef de Partie or Demi Chef de Partie in Indian cuisine.
• Strong command of Indian base gravies and tandoor.
• Diploma or degree in Hotel Management or Culinary Arts preferred; food safety training (FSSAI / HACCP) is a plus.

Responsibilities

• Run the Indian section independently: base gravies, curries, tandoor and regional dishes.
• Own prep, mise-en-place and consistent, well-presented plating.
• Train and guide commis in your section.
• Maintain food safety and hygiene standards, stock rotation and wastage control.
• Work with the head chef on menus and specials.

Skills

Indian cuisine

Tandoor proficiency

Food safety awareness

Education

Diploma or degree in Hotel Management or Culinary Arts

Job description

We're hiring a Chef de Partie for a heritage hotel we manage in one of India's classic Himalayan hill towns. Built in the 1870s and looked after by the same family for over ninety years, the house has 31 rooms and suites, many with lake views, an old wing full of character, and guests who return year after year for its slow, old-world pace.

We are looking for a Chef de Partie who specialises in Indian cuisine.

Pasban - The Gatekeeper is the next chapter from Akhil Anand, who scaled Tree of Life Resorts & Hotels into one of India's most respected boutique hospitality brands. We manage a growing portfolio of boutique, experiential hotels, each run on the same idea: small inventory, strong sense of place, real local food and unhurried service.

What you'll do

• Run the Indian section independently: base gravies, curries, tandoor and regional dishes
• Own prep, mise-en-place and consistent, well-presented plating
• Train and guide commis in your section
• Maintain food safety and hygiene standards, stock rotation and wastage control
• Work with the head chef on menus and specials

Who we're looking for

• 4-6 years in professional kitchens, with at least 1-2 years as a Chef de Partie or Demi Chef de Partie in Indian cuisine
• Strong command of Indian base gravies and tandoor
• Diploma or degree in Hotel Management or Culinary Arts preferred
• Food safety training (FSSAI / HACCP) is a plus

What we offer

• Full-time, on-site role at the property
• A small, close-knit team that shares the same philosophy about what a hotel should feel like
• Room to grow across Pasban's expanding portfolio of boutique hotels