Chef de Partie

Pasban - The Gatekeeper; Pune District; Sur place; INR 300 000 - 540 000; Plein temps

Résumé du poste

Pasban - The Gatekeeper seeks a Chef de Partie for a boutique wellness retreat perched on a hillside estate with an organic garden and private lake. You will run Indian and continental sections from prep to plating in a farm-to-table kitchen.

You bring 4–6 years in professional kitchens, 1–2 years as Chef de Partie or Demi, and a Diploma in Hotel Management or Culinary Arts; FSSAI/HACCP training is a plus. This on-site, full-time role offers a close-knit team and room to grow across Pasban's

Qualifications

• 4–6 years in professional kitchens with 1–2 years as Chef de Partie or Demi Chef de Partie.
• Hands-on experience cooking both Indian and continental cuisine.
• Diploma or degree in Hotel Management or Culinary Arts preferred.
• Food safety training (FSSAI / HACCP) is a plus.

Responsabilités

• Run the Indian and continental sections independently, from prep to plating.
• Cook with seasonal, farm-to-table produce from our organic garden.
• Own 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.

Connaissances

Indian cuisine

Continental cuisine

Training of junior staff

Formation

Hotel Management Diploma

Culinary Arts Diploma

Outils

FSSAI HACCP training

Description du poste

We're hiring a Chef de Partie for a boutique wellness retreat we manage: an 8-acre private hillside estate overlooking a lake. 21 individually designed stays (no two alike), a farm-to-table kitchen fed by our own organic garden, and service that is warm, personal and unhurried.

We are looking for a Chef de Partie who can cook both Indian and continental 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 and continental sections independently, from prep to plating
• Cook with seasonal, farm-to-table produce from our organic garden
• Own 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

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
• Hands‑on experience cooking both Indian and continental cuisine
• 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