Director of Culinary

The Director of Culinary leads and oversees all culinary operations across Swissôtel Clark. This position ensures the consistent delivery of world-class cuisine, exceptional dining experiences, and adherence to brand standards while driving culinary innovation and operational excellence.

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field.
• Minimum of 10 years of progressive culinary leadership experience, with at least 5 years in an executive chef or multi-property role in an international 5-star hotel or resort.
• Proven experience managing large-scale culinary operations including hotel, casino, and event catering.
• Strong financial acumen with expertise in budgeting, forecasting, and cost control.
• Excellent leadership, interpersonal, and communication skills.
• Passionate about culinary innovation, guest satisfaction, and sustainability.

What is in it for you;

• Employee benefit card offering discounted rates in Accor Hotels worldwide
• Competitive compensation package
• Company discounts in room rates and F&B outlets
• Free meal, free shuttle, free uniform
• Life and accident insurance and HMO benefit