Sous Chef

Pasban - The Gatekeeper; Pune District; On-site; INR 900,000 - 1,300,000; Full time

Benefits offered by this job

Room to grow

Close-knit team

Job summary

Pasban - The Gatekeeper is seeking a Sous Chef for a boutique wellness retreat housed in a hillside estate with a lake view and 21 uniquely designed stays. Our farm-to-table kitchen is nourished by an in-house organic garden and focuses on warm, personal, unhurried service.

You will act as the second-in-command to the head chef, crafting seasonal menus, leading and training the kitchen brigade, and ensuring strict cost control and hygiene standards across all dining formats including à la carte,

Qualifications

• 7–10 years in professional kitchens, with at least 2 years as a Chef de Partie or Junior Sous Chef in a hotel or resort.
• Strong multi-cuisine range and a genuine interest in local, seasonal produce.
• Diploma or degree in Hotel Management or Culinary Arts.
• Proven team leadership, costing and kitchen administration skills.

Responsibilities

• Act as second-in-command to the head chef and run the kitchen in their absence.
• Develop seasonal, farm-to-table menus using produce from our organic garden.
• Lead, roster and train the Chefs de Partie and commis.
• Control food cost, inventory, vendor coordination and wastage.
• Own hygiene, HACCP and FSSAI compliance, and keep quality consistent across à la carte, in-room dining, private dining and events.

Skills

Team leadership

Costing

Kitchen administration

Multi-cuisine

Local produce

Education

Diploma or degree in Hotel Management or Culinary Arts

Job description

We're hiring a Sous Chef 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.

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

• Act as second-in-command to the head chef and run the kitchen in their absence
• Develop seasonal, farm-to-table menus using produce from our organic garden
• Lead, roster and train the Chefs de Partie and commis
• Control food cost, inventory, vendor coordination and wastage
• Own hygiene, HACCP and FSSAI compliance, and keep quality consistent across à la carte, in-room dining, private dining and events

Who we're looking for

• 7–10 years in professional kitchens, with at least 2 years as a Chef de Partie or Junior Sous Chef in a hotel or resort
• Strong multi-cuisine range and a genuine interest in local, seasonal produce
• Diploma or degree in Hotel Management or Culinary Arts
• Proven team leadership, costing and kitchen administration skills

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