Sous Chef Braai Bird

KUDU 7 (MARYLEBONE) LIMITED; Greater London; Hybrid; GBP 36,000 - 44,000; Full time

Job summary

Braai Bird in London is seeking a Sous Chef to work closely with the Head Chef, ensuring every service reflects the quality and warmth of Braai Bird. You will help manage service flow, lead a diverse team, and maintain standards across operations.

We welcome candidates with proven high-volume restaurant experience, strong leadership, and a solid understanding of Labour control and scheduling. The role offers career progression within the Kudu Collective and a supportive, hospitality-focused team

Qualifications

• Proven experience in a high-volume restaurant environment.
• Understanding of labour control and rota planning.
• Confident in supporting the disciplinary and HR processes.
• Excellent communication and conflict resolution skills.

Responsibilities

• Manage food service with an eye for quality and detail.
• Anticipate service flow and adapt to the demands of the restaurant.
• Attend and contribute to daily/weekly team meetings to maintain staff morale.
• Inspire, coach, and develop a diverse team.
• Build a culture of professionalism.
• Handle team conflict.
• Strong leadership skills.
• Ensure a smooth flow of inventory and coordinate with Suppliers.
• Maintain strong control over labour costs without compromising the quality of food.
• Drive productivity and efficiency across all service periods.
• Ensure a fully equipped team regarding compliance and is well knowledgeable about the menu.
• Handle guest feedback and complaints with professionalism and care.
• Ensure full compliance with UK legislation and company policies.
• Maintain excellence in health & safety, food safety, and licensing.
• Maintain accuracy across scheduling, HR, and operational systems.
• Support payroll, absence management, and reporting processes.
• Ensure all daily and weekly administrative duties are completed to a high standard.
• Licensing Laws
• Health And Safety Regulations
• Food Handling and Hygiene Regulations
• Fire Regulations and Procedures
• First Aid Procedures

Job description

Sous Chef

Braai Bird, London

Braai Bird is part of the Kudu Collective family founded by husband and wife duo Amy & Patrick in 2017. Our South African roots inspire the food - rotisserie chicken, sides, sauces and plenty of flavour. We pride ourselves on friendly, intimate service with a keen attention to quality and detail.

After an incredible journey, we’re excited to be returning to the neighbourhood where our story began. Peckham has always been at the heart of Kudu, as we begin an exciting new chapter and return to our roots in Peckham, we’re looking for passionate, ambitious people who want to be part of a restaurant where hospitality comes first, standards are high, and every member of the team has the opportunity to grow.

The Role

Working closely with the Head Chef, ensuring that every service reflects the quality and warmth of Braai Bird.

Key Responsibilities

Service & Operations

• Manage food service with an eye for quality and detail
• Anticipate service flow and adapt to the demands of the restaurant
• Attend and contribute to daily/weekly team meetings to maintain staff morale

People & Culture

• Inspire, coach, and develop a diverse team
• Build a culture of professionalism
• Handle team conflict
• Strong leadership skills

Labour & Efficiency

• Ensure a smooth flow of inventory and coordinate with Suppliers.
• Maintain strong control over labour costs without compromising the quality of food
• Drive productivity and efficiency across all service periods

Guest Experience

• Ensure a fully equipped team regarding compliance and is well knowledgeable about the menu.
• Handle guest feedback and complaints with professionalism and care

Compliance & Standards

• Ensure full compliance with UK legislation and company policies
• Maintain excellence in health & safety, food safety, and licensing

Systems & Administration

• Maintain accuracy across scheduling, HR, and operational systems
• Support payroll, absence management, and reporting processes
• Ensure all daily and weekly administrative duties are completed to a high standard

What We're Looking For

• Proven experience in a high-volume restaurant environment
• Understanding of labour control and rota planning
• Confident in supporting the disciplinary and HR processes
• Excellent communication and conflict resolution skills

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

• Salary package of £40,000.00 (Base and tronc) plus excess tronc.
• Career progression within a growing hospitality group.
• The opportunity to work alongside a passionate and talented team.

Right to Work in the UK required.

November 2026 opening