Commis-II (Indian Curry)

Radisson Hotel Group · New delhi, India

• 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.