Aitor Martiarena Castedo

• Directed the company’s strategic plan, driving growth, market expansion, and leadership consolidation.
• Developed and launched innovative menus and food product strategies, including ready-to-eat (5th range) offerings.
• Led and mentored teams of chefs and R&D specialists, fostering professional development and high performance.
• Managed budgets, P&L, and cost control to optimize profitability and operational efficiency.
• Collaborated with suppliers to secure sustainable, high-quality ingredients and ensure product excellence.
• Implemented culinary processes, HACCP systems, and quality control standards for food safety compliance.
• Analyzed market trends to adapt culinary strategies and support marketing initiatives.
• Presented results and progress reports to executive management, driving data-informed decisions.

• Developed and launched innovative recipes, including ready-to-eat (5th range) products for in-house production.
• Created unique culinary offerings for restaurant chains and successfully opened 10 professional food corners at top companies (IE, Oxxeo, L’Oréal, PwC).
• Led kitchen teams, overseeing training, performance, and adherence to hygiene and food safety standards (HACCP).
• Managed budgets, cost control, and inventory, optimizing profitability and minimizing waste.
• Negotiated with suppliers to secure high-quality ingredients under favorable terms.
• Planned and coordinated catering for special events, integrating advanced culinary techniques.
• Collaborated with management on marketing initiatives and promotional strategies.
• Ensured seamless communication between kitchen and front-of-house staff for operational excellence.

• Managed kitchen operations and catering for events up to 1,200 guests, ensuring service excellence and culinary quality.
• Designed and launched innovative daily and seasonal menus, enhancing guest satisfaction and brand reputation.
• Led, trained, and supervised kitchen teams of up to 45 staff, fostering professional growth and high performance.
• Oversaw procurement, inventory, and cost control, optimizing profitability and resource efficiency.
• Implemented HACCP procedures and conducted audits to ensure food safety, hygiene, and regulatory compliance.
• Negotiated with suppliers to secure premium ingredients under favorable terms.
• Streamlined operations for new openings, ensuring successful launches and smooth workflows.
• Utilized management systems (Cover Manager, Prestigie) to optimize processes and operational efficiency

• Managed full kitchen operations, ensuring service excellence and strict compliance with HACCP and food safety standards.
• Designed and launched innovative daily and seasonal menus, enhancing guest satisfaction and brand appeal.
• Led, trained, and supervised kitchen teams of up to 12 staff, fostering high performance and professional growth.
• Controlled costs, managed inventory, and optimized procurement, improving profitability and operational efficiency.
• Negotiated with suppliers to secure premium ingredients under favorable terms.
• Implemented operational procedures and supported new openings, ensuring successful launches and seamless workflows.
• Conducted audits and maintained hygiene standards, guaranteeing quality and regulatory compliance.
• Streamlined kitchen processes using management systems (Cover Manager), boosting efficiency and workflow.

• Effectively managed hotel and restaurant staff, supervising teams of up to 45 employees.
• Designed and optimized work schedules, ensuring efficient operations and resource allocation.
• Controlled stock and monitored ingredient quality, maintaining high culinary standards.
• Developed innovative culinary offerings for hotel and restaurant, enhancing guest experience.
• Utilized management systems (Prestigie, Cover Manager) to streamline kitchen and operational processes.
• Led successful openings and initial operations of culinary services, ensuring smooth execution.
• Implemented sanitary and operational audits, guaranteeing excellence in hygiene and food quality.
• Trained and developed new employees, providing effective leadership and fostering professional growth.

• Effectively managed kitchen teams, leading up to 20 employees and fostering high performance.
• Planned and optimized work schedules to ensure operational efficiency and resource allocation.
• Monitored inventory and raw materials, maintaining strict quality standards and cost control.
• Designed and supervised recipe costings (escandallos) to guarantee profitability.
• Conducted gastronomic and service audits, ensuring excellence and consistent quality.
• Implemented hygiene and food safety audits, maintaining regulatory compliance and high standards.
• Evaluated service quality through targeted audits, identifying areas for improvement.
• Utilized SAP and Excel for advanced administrative and operational management.
• Oversaw recruitment and selection of qualified personnel, strengthening team capabilities.
• Provided continuous training to new employees, fostering professional growth and team cohesion.

(La Buena Vida Catering & Gourmet, Grupo Larrumba – Carbón Negro, Gran Hotel AYRE Colón, Restaurante La Candela 1* Michelin, Gran Hotel Palacio del Retiro ****GL)

• Progressed from Junior Chef to Sous Chef over 5 years, gaining comprehensive experience in high-end hospitality and gastronomy.
• Organized tasks and work shifts to ensure smooth and efficient kitchen operations.
• Implemented strict food safety and hygiene standards, maintaining compliance and quality across all services.
• Reviewed food presentation and trained staff in plating techniques to enhance guest experience.
• Assisted Executive Chefs in all operational tasks, supporting the seamless running of kitchen services.