Area Executive ChefMadridJOB SCOPETo 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.Drive 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.JOB RESPONSIBILITIES This 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.OperatingManage 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.Create recipes and menus in line with sustainable initiatives.Leads by example in the kitchen with a view to develop team members with on the job and off the job trainings. Develops a culture of development and engagement with all team members including a culture of innovation from culinary offerings to sustainable use of equipment. Leads with a continuous improvement mindset to drive quality, development and returns.Execute in ensuring business performance against company operating standards including guest satisfaction, employee engagement and external stakeholder engagement.Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campusAnalyzes ongoing performance and trends in the local operation and devises and leads improvementsDemonstrates a complete understanding of daily menu items and make sure Chef’s in yo