We are seeking a skilled and experienced Chef to oversee the culinary operations of our upcoming rainforest-inspired restaurant. The Chef will be responsible for co-creating a unique and innovative menu inspired by the flavors and ingredients of the rainforest, as well as overseeing the kitchen staff, managing inventory and budget, and ensuring the highest standards of food quality and safety. Responsibilities: * Design and develop an innovative and cohesive menu inspired by the flora and fauna of the rainforest lead by our Wengwa reforest team. * Supervise and manage the kitchen staff, ensuring proper training, scheduling, and performance management. * Plan and organize the kitchen workflow, including food preparation, cooking, and plating, to ensure timely and efficient service. * Monitor food quality, portion sizes, and presentation to ensure consistency and meet high standards. * Ensure compliance with all health and safety regulations and guidelines. * Manage inventory, ordering, and budgeting to ensure cost efficiency and profitability. * Continuously explore and experiment with new ingredients, cooking techniques, and presentation styles to keep the menu fresh and exciting. * Foster a positive and collaborative work environment, promoting teamwork, creativity, and open communication. * Maintain a clean and organized kitchen, including proper storage and handling of all ingredients and equipment.

Requirements: * Proven experience as a Lead Chef or Executive Chef in a high-volume, fine dining restaurant. * In-depth knowledge of international cuisine, culinary techniques, and ingredient pairing. * Strong leadership and management skills, with the ability to motivate and train a team. * Excellent organizational and time-management abilities, with the ability to multitask and work under pressure. * Creative and innovative mindset, with a passion for experimenting with new ingredients and techniques. * Strong attention to detail and commitment to high standards of quality and presentation. * Excellent communication and interpersonal skills, with the ability to collaborate with other departments and build positive relationships with guests. * Degree or certification in Culinary Arts or related field is preferred.