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Company Description EHV International is one of India’s leading hospitality companies, known for creating acclaimed dining brands such as Comorin, Indian Accent, HOSA, Fireback, Drift, and Chor Bizarre. With a presence across Delhi NCR, Mumbai, Goa, and Hyderabad, its portfolio spans fine dining, regional Indian concepts, restaurant bars, and contemporary dining experiences. The company is driven by a strong commitment to exceptional hospitality, culinary excellence, and originality that keeps guests returning. Beyond restaurants, EHV delivers bars, catering, private dining, events, and bespoke hospitality experiences across India and internationally. A multidisciplinary team of chefs, operators, designers, and hospitality professionals supports EHV’s ongoing expansion into new cities and innovative concepts.
Role Description The Sous Chef – Thai Cuisine is a full-time, on-site role based in Hyderabad. This role supports the Head Chef in planning and executing Thai menus, ensuring dishes are prepared to high culinary and presentation standards, and maintaining consistency in flavor and quality. Daily responsibilities include supervising kitchen operations, overseeing food preparation, coordinating with kitchen team members, and ensuring adherence to hygiene, safety, and regulatory standards. The Sous Chef will manage inventory and ordering for Thai ingredients, assist in menu development and seasonal specials, and help train and mentor junior kitchen staff. Collaboration with front-of-house teams to support smooth service and guest satisfaction is also an important part of the role.
Qualifications
- Strong foundation in Thai cuisine, including traditional techniques, flavor profiles, and ingredient knowledge.
- Proven experience in professional kitchens as a Sous Chef or senior line cook, preferably in high-volume or fine dining environments.
- Skills in kitchen operations and team supervision, including shift management, task delegation, and staff training.
- Knowledge of food safety, hygiene standards, and kitchen sanitation practices; certification in food safety is an advantage.
- Ability to manage inventory, control food costs, and support procurement of high-quality ingredients.
- Good communication and collaboration skills to work effectively with culinary and front-of-house teams.
- Flexibility to work shifts, weekends, and holidays as required in a hospitality environment.
- Formal culinary education or professional certification is preferred but not mandatory; passion for Thai cuisine and continuous learning is essential.
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