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 number 64 of the Top 100 Restaurants 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.

• Ensure a fully equipped team regarding compliance and is well knowledgeable about the menu.




• Understanding of various cooking methods, ingredients, equipment and procedures.




• Excellent record of kitchen and staff management.




• Ensure a smooth flow of inventory and coordinate with Suppliers.




• A minimum of 3 years of previous experience as a Sous Chef/Senior CDP 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

• A starting salary of £40k-45k per annum, including discretionary service charge and a further discretionary excess tronc estimated at about £3-5k 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