Commis-II (Indian Curry)

SmartRecruiters, Inc.; Delhi; Presencial; INR 279.000 - 335.000; Jornada completa

Descripción de la vacante

The Radisson Blu Hotel, New Delhi Paschim Vihar, a 5-star upscale property on Outer Ring Road in West Delhi, is seeking a kitchen professional to assist in Indian curry preparation and mise-en-place for the curry section.

Follow recipes, maintain cleanliness and HACCP standards, and work closely with the Chef de Partie and team to ensure consistent taste, portioning, and timely service.

Formación

• Diploma or certificate in culinary arts or equivalent.
• 1–2 years of relevant hotel/restaurant/kitchen experience.
• Basic knowledge of Indian cuisine and curry preparation.
• Knowledge of Indian spices, gravies and cooking techniques.
• Good understanding of food hygiene and safety practices.
• Ability to work in a fast-paced kitchen.
• Teamwork and clear communication.

Responsabilidades

• 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.
• 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.

Conocimientos

Teamwork

Communication

Food safety

Cooking

Educación

Diploma / Certificate in Culinary Arts or equivalent

Descripción del empleo

• Compensation: INR 25,000 - INR 30,000 - monthly

Company 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

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.
• 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.