Head Chef

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 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.

The Chef De Cuisine position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens. 

The Chef De Cuisine gives an operational support to the Director of Culinary and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximize guest satisfaction as well as protecting all assets of SWISSOTEL Clark. 

The Chef De Cuisine will be required to conduct his duties in a courteous, safe and efficient manner, in accordance with SWISSOTEL Clark policies and procedures, ensuring that the highest level of service is well maintained. 

Knowledge and Experience 

• Secondary / High School Education 
• Additional certification(s) from a reputable Culinary school will be an advantage 
• Minimum 3 years of relevant experience in a similar capacity 
• Good reading, writing and oral proficiency in English language 
• Ability to speak other languages and basic understanding of local languages will be an advantage 

What’s in it for you

• Be part of Accor, a global hospitality leader, with access to world-class learning, development, and career mobility across brands and regions.

• Work in a premium hotel setting with a strong focus on innovation, culinary excellence, and elevated guest experiences.

• Enjoy competitive benefits, recognition programs, and opportunities to grow your leadership capability.

• Contribute to Corporate Social Responsibility initiatives, including sustainability, community engagement, and responsible hospitality practices.