Radisson Blu Hotel Glasgow is seeking an Interim Head Chef for a 3-month assignment to lead the kitchen team and drive menu development while achieving budgeted goals. You will report to the Executive Head Chef and oversee back-of-house F&B spaces, ensuring exceptional quality and service.
The role requires strong leadership, culinary creativity, and a proven track record in busy hotel kitchens. 40 hours per week, with a competitive package and opportunities for progression.
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