Director of Culinary

Job description

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 From the heart of Clark Freeport Zone, the bustling centre of economic and tourism development in Central Luzon, rises Swissôtel Clark, a beacon of Swiss vitality and sustainability. With no fewer than 22 storeys, it’s the tallest building of its kind in the area. Part of the Hann Casino Resort complex, our non-smoking hotel provides easy access to all the dining, shopping and entertainment opportunities of Clark, Pampanga, while also acting as a haven of tranquility in the middle of it all.