Commis-II (Indian Curry)

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 - 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. Diploma / Certificate in Culinary Arts or equivalent. 1–2 years of relevant experience in a hotel, restaurant, or commercial kitchen preferred. - 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.