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Company Description EHV International is one of India’s leading hospitality companies, known for creating distinctive dining brands that have shaped the country’s modern restaurant scene. The group owns and operates acclaimed concepts such as Comorin, Indian Accent, HOSA, Fireback, Drift and Chor Bizarre across Delhi NCR, Mumbai, Goa and Hyderabad. Its portfolio includes fine dining, restaurant bars, regional Indian cuisine and contemporary dining experiences, all grounded in exceptional hospitality, culinary excellence and originality. EHV also delivers bars, catering, private dining, events and bespoke hospitality services across India and internationally. Driven by a multidisciplinary team of chefs, operators, designers and hospitality professionals, the company continues to grow into new cities while nurturing talent and innovative ideas.
Role Description This is a full-time, on-site role for Chefs specializing in Western cuisine, based in Hyderabad. The role involves planning and preparing high-quality Western dishes, managing daily kitchen operations, and ensuring consistency in taste, presentation and portioning. Chefs will collaborate on menu development, maintain food safety and hygiene standards, manage inventory and ordering, and oversee mise en place and service readiness. They will work closely with the culinary and service teams to coordinate smooth service, respond to guest feedback, and support training and development of junior kitchen team members. The position also requires adherence to cost controls, proper use of kitchen equipment, and alignment with EHV’s standards of hospitality and culinary creativity.
Qualifications
- Culinary skills in Western cuisine, including sauce work, grill, oven and cold kitchen techniques.
- Experience with menu planning, recipe standardization and plating presentation.
- Knowledge of food safety, hygiene regulations and kitchen sanitation practices.
- Ability to manage kitchen operations, including mise en place, inventory and cost control.
- Strong team collaboration, communication and leadership skills for guiding junior staff.
- Capacity to work in a fast-paced, high-volume environment while maintaining quality and consistency.
- Relevant culinary diploma or degree from a recognized institute preferred.
- Prior experience as a Commis, Demi Chef de Partie or Chef de Partie in Western kitchens is an advantage.
- Flexibility to work shifts, weekends and holidays as required by restaurant operations.
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