Executive Chef

Elkonin Tel Aviv – MGallery Hotel Collection

The MGallery Elkonin brings a unique French sophistication and boutique flavour to the city that never sleeps. The hotel offers a luxuriously modern elegant eclectic design, while keeping the original spirit of the Tel Aviv’s first ever built hotel in the 1910’s.

Located in the heart of the fashionable district of Neve Tzedek in the south of Tel Aviv, the hotel will open its doors early 2022 with 44 keys, and will feature a signature restaurant by Joël Robuchon, an outdoor swimming pool, a Clarins SPA and a rooftop bar.

The Mission:

A fantastic opportunity for an Executive Chef to be part of the opening of both a luxury boutique hotel in Tel Aviv and a Joël Robuchon exclusive restaurant.

As Executive Chef, you will create and supervise the culinary experience of both hotel guests and outside clients. 

You will work to prepare the opening of all restauration points that will help to make the launch of this iconic hotel an undeniable success, and make sure our guests enjoy one of the most exceptional culinary experience in town.

You shall receive a 1 month training period by Joel Robuchon teams abroad to get familiar and ready to deliver the highest culinary standards.

The Duties:

Pre-opening:

• Be available for a 1 month training abroad
• Recruit, alongside with the Talent & Culture Manager, the kitchen team
• Prepare the restauration offer for all restauration points of sale

Culinary Expertise:

• Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests
• Organizes and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, stewarding
• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
• Delivers an innovative and creative approach to producing and decorating dishes
• Oversees the whole work shift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
• Coordinates with restaurant serving staff in order to ensure that service runs smoothly
• In conjunction with the Food & Beverage Manager, coordinates the kitchen, restaurants and bars services
• Keeps up-to-date with changes in culinary trends
• Knows how all the hotel's departments operate and is able to replace the Food & Beverage Manager in case of need

Hygiene & Safety:

• Is responsible for food hygiene, safety and quality in the hotel
• Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
• Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc
• Checks that employees' uniforms are clean and in good condition
• Ensures that safety instructions are respected for the use of kitchen equipment
• Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his actions, and implements any corrective actions as necessary
• Ensures the cleanliness of the workplace and the proper functioning of the equipment of his department
• Is familiar with and apply the procedures to be followed in the event of a fire evacuation

Management:

• Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset
• Attends meetings for Heads of Department
• Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc
• Passes on information to other departments and to his team
• Ensures that the different teams under his responsibility work smoothly
• Develops team spirit and motivation by creating a good working atmosphere
• Prepares the work schedules for the team (days off, holidays & replacements)
• Organizes regularly team meetings
• Helps prepare and implement the training plan for the department
• Recruits team staff and temporary staff as necessary
• Carries out annual performance interviews for employees
• Ensures compliance with labor legislation in the department
• Check that work is organized for maximum efficiency for the whole kitchen
• Before every work shift, leads a briefing for all restaurant and kitchen staff alongside with the F&B Manager
• Organizes the kitchen in line with activity forecasts
• Ensures that the team provides a high standard of service
• Helps employees improve their skills and provides support for career development
• Works in collaboration with the other departments

Commercial and Guest Relation:

• Regularly assesses the quality of kitchen services based on guests' remarks and quality audits
• Is regularly available in the dining room and develops excellent relationships with guests
• Adapts to any specific requests made by guests
• Attends the weekly sales meetings
• Keeps close track of what the competition is doing
• Maintains excellent relations with suppliers

Administration:

• In conjunction with the Stock Keeper, manages stocks of food, beverages and supplies
• Takes part in supplier selection and orders merchandise in compliance with the purchasing policy
• Is involved in the relation with Food and Beverage providers
• Participates in investment decisions for the kitchen
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labor legislation
• Respects the productivity ratios as budgeted
• Carries out inventories, inputs data and explains consumption differences
• Helps prepare the annual budgets for the department, analyses the results and implements any corrective actions as required
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
• Is actively involved in end-of-month reports and justifies any differences
• Guarantees effective coordination between kitchen and stewarding staff, and between the kitchen and the various F&B points of sale

The Profile:

Education / Experience:

• Certificate or Diploma in professional cuisine
• 5 years of experience in the position
• Acknowledged managerial skills
• Perfect knowledge of HACCP guidelines
• Computer skills in the Windows environment
• Previous hotel opening experience a plus
• Fluent in Hebrew and English – French knowledge is a plus

Skills / Qualities:

• Focus on excellent customer service
• Positive attitude
• Organized and detail conscious
• Flexible and responsive
• Sense of creativity and audacity
• Excellent presentation
• Creative and proactive
• Leader and Team player
• Ability to perform under pressure