Commis-II (Indian Curry)
Radisson Hotel Group · Delhi
- Experience1–2 yrs
- SalaryDisclosed
- Work modeonsite
- Posted1 Oct 2026
About Radisson Hotel Group
Radisson Hotel Group is hiring in Delhi in hospitality travel. This role looks for around 1+ years of experience.
Skills
- Indian cuisine
- HACCP
- food safety
- culinary arts
- portion control
- Indian spices
- cooking techniques
- kitchen equipment
The role
A commis chef at an upscale hotel prepares Indian cuisine using culinary arts, HACCP, and food safety, producing curries, gravies, masalas, and buffet dishes while maintaining kitchen hygiene and ingredient quality. The role also applies portion control and standardized recipes during commercial kitchen service.
Full 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
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.