PbArea Executive Chef /b /ppbMadrid /b /ppbJOB SCOPE /b /ppTo lead and manage culinary operations across Spain, ensuring high-quality, innovative, and efficient food production in line with company standards and guest expectations. Responsible for menu development, food safety, cost control, and team leadership across all lounges and central kitchen operations. /ppbr/ppDrive culinary excellence by supporting new openings, renovations, and ongoing operations while ensuring consistency, operational efficiency, and profitability. Foster a culture of innovation, sustainability, and continuous improvement, while enhancing guest satisfaction and overall service quality. /ppbr/ppJOB RESPONSIBILITIES /ppThis individual oversees the regional culinary program through a combination of food expertise, innovation, operational excellence and savvy business tactics to give maximum satisfaction to guests at maximum profitability to the Group. /ppbr/ppbOperating /b /pulliManage all aspects of the kitchen including pre-opening planning and post opening operations including but not limited to budgeting, forecasting, capex resource planning, labour management as well as waste management. /liliCreate recipes and menus in line with sustainable initiatives. /liliLeads by example in the kitchen with a view to develop team members with on the job and off the job trainings. /liliDevelops a culture of development and engagement with all team members including a culture of innovation from culinary offerings to sustainable use of equipment. /liliLeads with a continuous improvement mindset to drive quality, development and returns. /liliExecute in ensuring business performance against company operating standards including guest satisfaction, employee engagement and external stakeholder engagement. /liliLeads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus /liliAnalyzes ongoing performance and trends in the local operation and devises and leads improvements /liliDemonstrates a complete understanding of daily menu items and make sure Chef’s in your region is able to explain them to customers accurately /liliWorks with HQ and regional culinary leadership in planning, implementing, and supporting new concepts and activations. /liliParticipate in preparation of RFP and presentations including subsequent RFP needs. /liliAbility to formulate and design large operations of Culinary in Lounges and Central Kitchens /liliConduct regular and ongoing review of the performance indexes on both a group trend and individual business unit basis. /liliEstablish and enforce the Company food safety programs and conduct inspection and audit as required. /liliProvide on-site operations support, evaluation and troubleshooting for operating facilities /liliEstablish location/market/region programming and action plans as required. /liliWork in partnership with the Integral Director Culinary and other operational departments as needed. /liliFollow policies and procedures, operating manuals and menu matrix and offer recommendations for enhancement for both HQ and business units. /liliInnovation and Technology /liliParticipate in on-site and off-site events and trade shows. /li /ulpbr/ppbPeople /b /pulliEstablish the essential training and work with HQ divisions and field business units for implementation /liliWork with all divisions in organizing and conducting people development activities /liliWork with owners and all divisions in creating and achieving the win win working and people relationship for both companies and colleagues /liliWork with all parties in helping the individual development and any personnel actions required. /liliAssess and make recommendations on the people movement /li /ulpbr/ppbEffectiveness and Efficiency /b /pulliStudy the present area culinary operations and come up with plans in the overall improvement of the efficiency including and not limited to Central Kitchen, procurement procedures and logistics arrangement. /liliWork all divisions in achieving the best financial results in the field of marketing, sales, new business development, business enhancement and operations effectiveness and efficiency. /liliMake recommendation on the productivity, organization structure and set up of the outlets taking into account changing customers’ needs, equipment and new technology. /liliAnalyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices. /li /ulpbr/ppbJOB REQUIREMENTS /b /pulliDegree or professional qualification in Culinary Arts, Hospitality, or a related field /liliOver 15 years of experience managing international kitchen operations of multi-brand and/or multi-unit restaurants and production kitchens /liliExperience working in a regional or multi-location capacity is required /liliStrong background in hotel operations is required; airport or airline culinary experience is an added advantage /liliStrong understanding of culinary operations, food production, and international cuisines /liliAbility to plan kitchen equipment and work with internal and external project teams and kitchen planners /liliStrong knowledge of cooking techniques and ability to optimize kitchen equipment usage, especially in space-constrained environments /liliGood understanding of a variety of cuisines is desirable /liliSound business acumen with strong communication and presentation skills in English /liliProven track record in managing and operating kitchens within tight budget constraints /liliCreative mindset with the ability to innovate and think outside the box /liliStrong computer skills, including proficiency in Excel and PowerPoint /li /ulpFluency in speaking Spanish and English /p