Sous Chef

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