Commis-II (Indian Curry)

Radisson Hotel Group; Delhi; On-site; INR 240,000 - 420,000; Full time

Job summary

Radisson Blu Hotel, New Delhi Paschim Vihar is seeking an enthusiastic cook to support the Indian curry section. You will assist in preparing curries, gravies, masalas and other dishes, perform mise-en-place, and follow recipes to ensure consistency and quality.

Working under the Chef de Partie, you will maintain hygiene, follow HACCP standards, manage stock and assist in various kitchen duties across buffet, à la carte, and banquets.

Qualifications

• Diploma in Culinary Arts or equivalent.
• 1–2 years of relevant hotel kitchen experience preferred.
• Basic knowledge of Indian cuisine and curry preparation.

Responsibilities

• Assist in preparation of Indian curries, gravies, masalas, and other assigned dishes.
• Perform mise-en-place for the Indian Curry section as per daily requirements.
• Follow standardized recipes, portion sizes, and presentation standards.
• Ensure proper preparation, cooking, seasoning, and consistency of food items.
• Assist the Chef de Partie in daily kitchen operations and food production.
• Maintain cleanliness and hygiene of the work station, equipment, and kitchen area.
• Follow HACCP, food safety, and personal hygiene standards at all times.
• Ensure proper storage, labeling, and handling of food items.
• Check the quality and freshness of ingredients before use.
• Minimize food wastage and use ingredients efficiently.

Skills

Food preparation

Teamwork

Communication skills

Education

Diploma / Certificate in Culinary Arts

Tools

HACCP compliance

Job description

The Radisson Blu Hotel, New Delhi Paschim Vihar is a 5-star upscale property on Outer Ring Road in West Delhi. It features 178 rooms and suites, four dining options, a large fitness center, an outdoor pool, a spa, and versatile event spaces.

The Radisson Blu Hotel, New Delhi Paschim Vihar is a 5-star upscale property on Outer Ring Road in West Delhi. It features 178 rooms and suites, four dining options, a large fitness center, an outdoor pool, a spa, and versatile event spaces.

Job Description

• Assist in the preparation of Indian curries, gravies, masalas, and other assigned dishes.
• Perform mise-en-place for the Indian Curry section as per daily requirements.
• Follow standardized recipes, portion sizes, and presentation standards.
• Ensure proper preparation, cooking, seasoning, and consistency of food items.
• Assist the Chef de Partie in daily kitchen operations and food production.
• Maintain cleanliness and hygiene of the work station, equipment, and kitchen area.
• Follow HACCP, food safety, and personal hygiene standards at all times.
• Ensure proper storage, labeling, and handling of food items.
• Check the quality and freshness of ingredients before use.
• Minimize food wastage and use ingredients efficiently.
• Maintain proper temperature control during cooking, holding, and storage.
• Assist in receiving, checking, and organizing kitchen supplies when required.
• Ensure all kitchen equipment and utensils are properly cleaned and maintained.
• Support buffet, à la carte, banquet, and other food production requirements.
• Coordinate effectively with other kitchen team members during service.
• Follow instructions given by the Chef de Partie, Sous Chef, or Executive Chef.
• Perform any other kitchen-related duties assigned by the management.

Qualifications

Diploma / Certificate in Culinary Arts or equivalent.

1–2 years of relevant experience in a hotel, restaurant, or commercial kitchen preferred.

Additional Information

• Basic knowledge of Indian cuisine and curry preparation.
• Knowledge of Indian spices, herbs, gravies, and cooking techniques.
• Good understanding of food hygiene and safety practices.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to follow recipes and instructions accurately.
• Basic knowledge of kitchen equipment and its safe operation.
• Positive attitude, discipline, and willingness to learn.