Sous Chef – Kerala Cuisine Bengaluru (India)

We're hiring a passionate Sous Chef specializing in authentic Kerala Cuisine at Nambiar Hospitality LLP! If you excel in traditional Kerala dishes and kitchen leadership, this is your opportunity. Job Snapshot Join our agile Food Production team as Sous Chef – Kerala Cuisine. With years of experience, you'll craft iconic dishes like sadya items, Malabar biryani, appam, puttu, seafood curries, thorans, stews, and desserts using genuine Kerala spices and techniques from Malabar, Travancore, or Central Kerala styles. Key Responsibilities Prepare vegetarian/non-veg Kerala specialties and ensure taste, portion, and presentation consistency. Manage kitchen ops, inventory, food costs, hygiene, and train junior staff. Plan menus, coordinate events, and deliver during peak hours while upholding safety standards. Must-Have Skills Deep expertise in Kerala ingredients, cooking methods, and dishes (sadya, appam, etc.). Leadership, time management, and the ability to thrive in rapid-paced environments. Diploma/Certification in Culinary Arts or Hotel Management preferred. Experience & Qualifications Minimum 5 years in Kerala cuisine at hotels, restaurants, resorts, or catering. Passion for quality and guest experiences sets you apart. What We Offer Competitive salary, growth opportunities, and a supportive team environment.