Menu Planning and Recipe Development: Creating menus that feature authentic North Indian dishes, considering regional specialties, seasonal availability of ingredients, and customer preferences. Cooking Expertise: Demonstrating proficiency in preparing a wide range of North Indian dishes, such as tandoori meats (like chicken tikka and kebabs), various types of bread (naan, roti, paratha), curries (like butter chicken, rogan josh), biryanis, and a variety of vegetarian dishes (like paneer tikka masala, dal makhani). Spices and Ingredients: Knowledge of traditional North Indian spices (such as cumin, coriander, turmeric, garam masala) and their proportions to create balanced flavors in dishes. Food Presentation: Ensuring that North Indian dishes are presented attractively while maintaining their traditional flavors and textures, often incorporating garnishes and accompaniments like pickles, chutneys, and raita. Maintaining Quality Standards: Upholding high standards of food quality, taste, and consistency in preparation methods. Hygiene and Safety: Adhering to strict hygiene and sanitation standards in the kitchen to ensure food safety and cleanliness. Team Leadership: Supervising kitchen staff and coordinating tasks to ensure efficient operations during service, especially during busy periods. Customer Interaction: Interacting with customers to explain North Indian dishes, make recommendations, and accommodate special requests or dietary requirements. Adaptability: Ability to adapt recipes and cooking techniques to suit different dietary preferences and cultural tastes while maintaining authenticity. Continuous Learning: Keeping abreast of trends in North Indian cuisine, experimenting with new ingredients and techniques, and participating in professional development opportunities to enhance culinary skills.