Restaurant Head Chef | Nairobi

𝗝𝗗 𝗦𝗽𝗲𝗰𝗶𝗮𝗹𝗶𝘇𝗲𝗱 𝗥𝗲𝗰𝗿𝘂𝗶𝘁𝗺𝗲𝗻𝘁 is recruiting on behalf of a well-established, wine-focused restaurant and hospitality group in Nairobi, Kenya, for a talented and creatively driven 𝗛𝗘𝗔𝗗 𝗖𝗛𝗘𝗙

Our client is a distinctive culinary destination in Nairobi, operating as the flagship restaurant within a broader wine importing and distribution group that includes a wine bar and retail outlets across the city. At the heart of the restaurant’s identity is a commitment to farm-to-table sourcing, premium produce, and menus designed from the wine list outward — 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 flagship kitchen — developing seasonal, wine-led menus, leading and executing wine pairing dinners and curated tasting events, and maintaining the highest standards of quality and consistency. The role extends to quality oversight of a wine 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)

𝗥𝗲𝗾𝘂𝗶𝗿𝗲𝗺𝗲𝗻𝘁𝘀

• 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.

𝗦𝗮𝗹𝗮𝗿𝘆  – USD 3,000 – 3,500 gross per month, depending on experience, plus annual flight

📌 𝗣𝗟𝗘𝗔𝗦𝗘 𝗡𝗢𝗧𝗘 – Although we appreciate all applications received, we will only reply to those candidates who have the background and experience required. Thank you.