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? ?? ??????????? ??????????? is recruiting on behalf of a well-established Restaurant and hospitality group in Nairobi, Kenya, for a talented and creatively driven ???? ???? At the heart of the restaurant's identity is a commitment to farm-to-table sourcing, premium produce, and crafting dishes specifically to complement and elevate a carefully curated wine portfolio. This is a rare opportunity for a chef who is as passionate about what is in the glass as what is on the plate. The successful candidate will take full creative and operational ownership of the kitchen — developing seasonal menus, leading and executing pairing dinners and curated tasting events, and maintaining the highest standards of quality and consistency. The role extends to quality oversight of a bar outlet and a staff canteen, with responsibility spanning kitchen operations, cost control, supplier relationships, and team leadership across all sites. A minimum two-year commitment is required; the company facilitates the work permit, provides a housing allowance in Nairobi, and includes an annual flight as part of the package. ? A food portfolio must be submitted with your application that clearly displays your creativity, innovation and attention to detail. (All images will be checked via google lens to ensure ownership) ???????????? • Between 3 and 7 or more years of professional kitchen experience, including a proven track record in a Head Chef or strong senior Sous Chef capacity. • Food & Wine Pairing knowledge highly advantages - A genuine, demonstrable passion for food and wine pairing — able to design menus that begin with the wine list and build dishes to complement it. • Experience planning and executing curated dining events, wine pairing dinners, and private tastings. • Strong operational discipline: consistency in taste, presentation, and portioning across all outlets, with a focus on efficiency and minimal wastage. • Sound knowledge of food costing, supplier sourcing, and inventory management, with the ability to align menu decisions with commercial objectives. • Demonstrated leadership ability with a track record of developing and mentoring kitchen teams across both creative fine dining and high-volume operational environments. • Comfortable engaging with guests in a front-facing capacity — able to present dishes and pairing concepts with confidence and enthusiasm. • Formal culinary training or equivalent professional experience; Food Safety certification, or willingness to obtain one. • Willingness to commit to a minimum two-year contract — a work permit will be facilitated for the right candidate. • Contactable references essential. ?????? – USD 3,000 – 3,500 gross per month, depending on experience, plus annual flight ? ?????? ???? – Although we appreciate all applications received, we will only reply to those candidates who have the background and experience required. Thank you.
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