About this role
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 worldwideCompetitive compensation packageCompany discounts in room rates and F&B outletsFree meal, free shuttle, free uniformLife and accident insurance and HMO benefit