Sous Chef

Sous Chef - Kudu 7 (Marylebone)

Please read the information in this job post thoroughly to understand exactly what is expected of potential candidates.
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
• 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. 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 £40k-455k 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
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.