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