Menu Development: Creating and updating menus that showcase a diverse range of North Indian dishes, including appetizers, mains, bread, and desserts. This involves considering seasonal ingredients, regional specialties, and customer preferences. Recipe Creation and Refinement: Developing and refining recipes for authentic North Indian dishes, ensuring that they reflect the rich flavors, aromas, and textures characteristic of the cuisine. Food Preparation: Overseeing the preparation of ingredients and cooking of dishes according to established recipes and standards. This may involve tasks such as marinating meats, preparing spice blends, and cooking curries, tandoori dishes, biryanis, and bread like naan and paratha. Quality Assurance: Ensuring that all dishes meet high standards of quality, taste, and presentation. This includes conducting taste tests, inspecting food for freshness and proper cooking, and adjusting seasoning as needed. Kitchen Management: Managing kitchen operations efficiently, including organizing workstations, coordinating with other chefs and kitchen staff, and maintaining a clean and sanitary workspace. Inventory Management: Monitoring inventory levels of ingredients and supplies, placing orders as needed, and minimizing waste to control costs and ensure freshness. Staff Training and Supervision: Providing training and guidance to kitchen staff on proper cooking techniques, food safety protocols, and maintaining consistency in preparation and presentation. Menu Customization: Accommodating dietary preferences and restrictions by offering customizable options or modifying dishes as necessary. Innovation and Creativity: Experimenting with new ingredients, flavor combinations, and cooking methods to create innovative twists on traditional North Indian dishes and keep the menu fresh and exciting. Adherence to Health and Safety Standards: Ensuring compliance with food safety regulations and maintaining a clean and hygienic kitchen environment to prevent contamination and foodborne illnesses. Collaboration with Management: Collaborating with restaurant management to develop promotional strategies, participate in food festivals or special events, and contribute to the overall success of the restaurant. Customer Interaction: Interacting with guests to discuss menu options, provide recommendations, and gather feedback on their dining experience, with a focus on providing excellent customer service.