Background information about the job or company

PAC Advisors is a leading advisory firm with a wealth of experience and expertise in supporting African SMEs and Corporate Institutions. Our comprehensive range of integrated and innovative business advisory services includes strategic planning, human capital advisory, training and development, financial and accounting advisory, and more. With a focus on max...

On behalf of our client, a prominent 100-bed capacity hotel located in Nairobi, we are seeking a distinguished Afro-Fusion Culinary Consultant / Visiting Master Chef to conceptualize and host periodic thematic culinary events. The hotel is positioning its dining identity at the intersection of indigenous African heritage, regional flavors, and modern global techniques.

Unburdened by day-to-day kitchen administration and routine operations, this strategic, creative role focuses exclusively on concept elevation: engineering signature Afro-Fusion menus, hosting exclusive guest culinary events and thematic series, and training the resident culinary team to execute high-concept dining that positions the property as a benchmark gastronomic destination.

Responsibilities or duties

• Conceive and deliver thematic Afro-fusion culinary sessions (guest-chef nights, tasting menus, chef's table experiences and signature showcases) on a scheduled visiting basis.
• Design signature Afro-fusion menus that combine African ingredients, techniques and flavour traditions with contemporary international refinement, aligned to the hotel's concept, target market and seasonal availability.
• Set and personally execute the creative standard for plating, food styling and fine-dining presentation in every session, delivering top-end visual and sensory impact.
• Prepare a session brief for each engagement covering menu, ingredients, missing place equipment and service sequence, so the resident brigade can execute to specification.
• Run focused masterclasses and demonstrations for the resident kitchen team on Afro-fusion techniques, plating and presentation ahead of each session.
• Document signature recipes, plating diagrams and portion specifications for each themed menu so the standard is reproducible once the session concludes.
• Advise on sourcing of specialist and indigenous African ingredients and on pricing of themed menus, tasting experiences and guest-chef events.
• Uphold food safety, hygiene and handling standards in all dishes personally created and presented during sessions, without assuming responsibility for routine kitchen compliance.
• Headline VIP functions, menu launches, festivals, restaurant openings and promotional showcases that require a signature guest-chef presence, including guest interaction and table-side presentation where appropriate.
• Identify specialist suppliers, artisanal producers and regional produce for themed sessions, and advise on quality, authenticity and suitability.
• Stay informed on Afro-fusion and global fine-dining trends, presentation techniques and emerging food concepts, translating them into future session themes.
• Work with the General Manager and Food & Beverage team to plan the thematic session calendar, shape the guest experience and support promotion of each event.
• Provide a post-session report covering guest response, execution quality and recommendations for future thematic sessions.

Qualifications or requirements

Education

• Professional qualification in Culinary Arts, Food Production or a related field, with formal training or demonstrable specialism in African or Afro-fusion cuisine.

Experience needed

• 10+ years of culinary experience, including senior or Executive Chef level, with a strong Afro-fusion or modern African portfolio.
• Proven track record delivering guest-chef residencies, tasting menus, pop-ups or themed culinary events in hotels, resorts or fine-dining restaurants.
• Strong experience in signature menu development, food styling and high-end plating and presentation.
• Experience with reputable or international hotels, resorts, or restaurants is highly desirable. International culinary experience is an added advantage.
• Available and willing to travel to work on a visiting, session-by-session basis

Any other provided details

Core Competencies

• Distinctive Afro-fusion culinary creativity and concept development.
• Exceptional plating, food styling and fine-dining presentation standards.
• Ability to brief and direct a resident brigade to execute a signature menu.
• Strong demonstration, masterclass and coaching ability.
• Strong food safety and hygiene knowledge.
• Commercial awareness and problem-solving skills.
• Excellent communication, guest interaction and personal presence front of house.
• Reliable, flexible and adaptable across venues and assignments

• Conceive and deliver thematic Afro-fusion culinary sessions (guest-chef nights, tasting menus, chef's table experiences and signature showcases) on a scheduled visiting basis.
• Design signature Afro-fusion menus that combine African ingredients, techniques and flavour traditions with contemporary international refinement, aligned to the hotel's concept, target market and seasonal availability.
• Set and personally execute the creative standard for plating, food styling and fine-dining presentation in every session, delivering top-end visual and sensory impact.
• Prepare a session brief for each engagement covering menu, ingredients, missing place equipment and service sequence, so the resident brigade can execute to specification.
• Run focused masterclasses and demonstrations for the resident kitchen team on Afro-fusion techniques, plating and presentation ahead of each session.
• Document signature recipes, plating diagrams and portion specifications for each themed menu so the standard is reproducible once the session concludes.
• Advise on sourcing of specialist and indigenous African ingredients and on pricing of themed menus, tasting experiences and guest-chef events.
• Uphold food safety, hygiene and handling standards in all dishes personally created and presented during sessions, without assuming responsibility for routine kitchen compliance.
• Headline VIP functions, menu launches, festivals, restaurant openings and promotional showcases that require a signature guest-chef presence, including guest interaction and table-side presentation where appropriate.
• Identify specialist suppliers, artisanal producers and regional produce for themed sessions, and advise on quality, authenticity and suitability.
• Stay informed on Afro-fusion and global fine-dining trends, presentation techniques and emerging food concepts, translating them into future session themes.
• Work with the General Manager and Food & Beverage team to plan the thematic session calendar, shape the guest experience and support promotion of each event.
• Provide a post-session report covering guest response, execution quality and recommendations for future thematic sessions.

• Distinctive Afro-fusion culinary creativity and concept development.
• Exceptional plating, food styling and fine-dining presentation standards.
• Ability to brief and direct a resident brigade to execute a signature menu.
• Strong demonstration, masterclass and coaching ability.
• Strong food safety and hygiene knowledge.
• Commercial awareness and problem-solving skills.
• Excellent communication, guest interaction and personal presence front of house.
• Reliable, flexible and adaptable across venues and assignments

• Professional qualification in Culinary Arts, Food Production or a related field, with formal training or demonstrable specialism in African or Afro-fusion cuisine.
• 10+ years of culinary experience, including senior or Executive Chef level, with a strong Afro-fusion or modern African portfolio.
• Proven track record delivering guest-chef residencies, tasting menus, pop-ups or themed culinary events in hotels, resorts or fine-dining restaurants.
• Strong experience in signature menu development, food styling and high-end plating and presentation.
• Experience with reputable or international hotels, resorts, or restaurants is highly desirable. International culinary experience is an added advantage.
• Available and willing to travel to work on a visiting, session-by-session basis