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.

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 tomaintain staff morale.
• Ensure a smooth flow of inventory and coordinate with Suppliers.
• Ensure a fully equipped team regarding compliance and is well knowledgeable aboutthe menu.
• A minimum of 5years 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.

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-£55kper annum, including discretionaryservice charge and a furtherdiscretionary 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.