Senior Sous Chef

Kudu is a family-run restaurant founded by husband and wife duo Amy & Patrick in 2017. Our South African roots inspire our food and the menus are shaped by the seasons. Our goal is to foster a culture of genuine hospitality, culinary excellence, entrepreneurial spirit and core family values. Awarded a Michelin Bib Gourmand in 2019 & voted as one of the Top 100 Resturants in the UK , we pride ourselves on friendly, intimate service with a keen attention to quality and detail.

Want to apply Read all the information about this position below, then hit the apply button.
The menu is shaped by the seasons and showcases open fire cooking, in-house butchery, dry aged meats, house pickles and ferments. There is an open theatre kitchen & Grill, separate prep kitchen, counter dining and a cocktail bar.
The Head Chef/owner has a very craft-led approach to food. Everything is prepared in-house from scratch with excellent attention to detail. The team is young, focused and work hard. This kitchen is always busy.
Key Responsibilites and requirements
• Manage food service with an eye for quality and detail and delegate the mise-en place.
• Strong leadership skills with an affinity for capacity development to manage, train and develop the team.
• Execute, attend and contribute to daily/weekly team meetings to maintain staff morale.
• Ensure a smooth flow of inventory and coordinate with Suppliers.
• Ensure a fully equipped team regarding compliance and is well knowledgeable about the menu.
• A minimum of 5 years previous experience as a Senior/Sous Chef within a busy restaurant environment.
• Consistently deliver excellent and an amazing experience for our guests.
• Available to work evenings, weekends, and holidays. xwzovoh
A successful candidate should also have a thorough knowledge of and adherence to the law regarding the following company regulations:
Licensing Laws
Health And Safety Regulations
Food Handling and Hygiene Regulations
Fire Regulations and Procedures
First Aid Procedures
What We Offer
A starting salary of £50k-£55k per annum, including discretionary service charge and a further discretionary excess tronc estimated at about £5-7k per annum.
The opportunity to grow within a respected and ambitious restaurant group
A collaborative and supportive leadership culture
The chance to shape and influence a premium dining experience
4 day week
If you are ready to bring energy, precision, and leadership to one of London's most distinctive restaurants, we would love to hear from you.