Menu Planning: Creating menus that feature a variety of traditional North Indian dishes, taking into account regional specialties, seasonal ingredients, and customer preferences. Recipe Development: Developing and refining recipes for North Indian dishes, ensuring authenticity, flavor balance, and visual appeal. Food Preparation: Preparing and cooking North Indian dishes according to traditional recipes and culinary techniques, including marinating meats, preparing gravies, and baking bread like naan and roti. Ingredient Selection: Selecting high-quality ingredients such as meats, poultry, dairy products, spices, and grains to use in North Indian dishes, and ensuring freshness and flavor. Presentation: Plating and presenting North Indian dishes in an attractive and appetizing manner, paying attention to aesthetics and garnishes. Hygiene and Food Safety: Adhering to strict hygiene and food safety standards in the kitchen, including proper handling, storage, and preparation of food to prevent contamination and ensure food safety. Team Leadership: Leading and supervising kitchen staff, including sous chefs, cooks, and assistants, to ensure smooth operations and high-quality food production. Training and Development: Providing training and guidance to kitchen staff on North Indian cooking techniques, recipes, and culinary traditions to maintain consistency and quality. Menu Innovation: Experimenting with new ingredients, flavors, and techniques to create innovative twists on traditional North Indian dishes and keep the menu fresh and exciting. Customer Satisfaction: Ensuring customer satisfaction by consistently delivering delicious and authentic North Indian cuisine, addressing any feedback or concerns, and maintaining high standards of service. Cultural Awareness: Understanding the cultural significance of North Indian cuisine and its regional variations, and incorporating this knowledge into menu development and food preparation. Continuous Learning: Staying updated on trends in North Indian cuisine, attending culinary workshops, and experimenting with new ingredients and cooking methods to enhance skills and creativity.