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
Robust 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, in office 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

📌 Sous Chef Mulshi
🏢 Pasban - The Gatekeeper
📍 Mulshi