Come be part of a new and exciting era, Gordon Ramsay at The London West Hollywood is just off the thriving Sunset Strip in the center of West Hollywood.  We are carefully hand selecting the newest members of our winning team, searching for natural talent, attention to detail, and drive to provide unique customer service.  This challenging position will report directly and help support the Chef de Cuisine and is responsible for preparing all food items, based on standardized recipes, for In Room Dining, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

We offer competitive wages, employee incentives, and the chance to be a part of a product on the cutting edge of modern sophistication, fine cuisine, fashion, and design.  Our partners are:  Gordon Ramsay from TV’s “Hell’s Kitchen”, David Collins, Qulaity Parking and The Alex Roldan Salon  and so many more.

To be successful in this role, a High School diploma or equivalent and 2 years of progressive kitchen experience is required. Experience in a luxury hotel environment or a related field is highly desired.

·        Approach all encounters with Guests and associates in an attentive, friendly, courteous and service-oriented manner.

·      Maintain regular attendance in compliance with hotel standards, as required by scheduling which will vary according to the needs of the hotel.

·      Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.

·       Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations.

·        Maintain a warm and friendly demeanor at all times.

·      Must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow associates.

·        Prepare and service food for In Room Dining as specified by the Chef de Cuisine or Executive Sous Chef.

·        Have thorough knowledge of menus and the preparation required, according to hotel standards.

·         Maintain cleanliness and organization of all storage areas.

·        Prepare and display buffet food items according to the hotel standards.

·        Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.

·        Recognize quality standards in fresh vegetables, fish, dairy and meat products.

·         Knowledge of herbs and spices and proper use of each.

·      Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.

·      Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef de Cuisine or Executive Sous Chef.

·        Use Production Charts as specified by hotel’s standards.

  ·        Be able to support any position in the Kitchen that is in need of help.