Menu Planning: You design menus that feature a wide range of authentic North Indian dishes, including classics such as butter chicken, paneer tikka, dal makhani, biryanis, kebabs, and various types of bread like naan and paratha. You may also incorporate regional specialties and seasonal ingredients into your menu offerings. Recipe Development: You develop and refine recipes for North Indian dishes, experimenting with ingredients, spices, and cooking techniques to achieve the desired taste, texture, and presentation. You may adapt traditional recipes to suit modern tastes or dietary preferences. Ingredient Selection: You carefully select high-quality ingredients, including meats, poultry, seafood, vegetables, spices, and dairy products, to use in your dishes. You ensure that ingredients are fresh, authentic, and sourced responsibly, considering factors such as seasonality and sustainability. Food Preparation: You prepare and cook North Indian dishes according to established recipes and culinary techniques. This may involve marinating meats, grinding spices, preparing gravies and sauces, and baking or grilling foods to perfection. Cooking Techniques: You are proficient in a variety of cooking techniques used in North Indian cuisine, such as sautéing, frying, braising, simmering, and baking. You use these techniques skillfully to develop layers of flavor and achieve the desired consistency and texture in your dishes. Spice Blending: You have a deep understanding of Indian spices and how to blend them to create complex and aromatic spice mixes, known as masalas. You use spices judiciously to balance flavors and enhance the overall taste of your dishes. Plating and Presentation: You pay attention to plating and presentation, arranging dishes attractively on plates or serving platters. You may garnish dishes with fresh herbs, spices, or condiments to enhance their visual appeal and create a memorable dining experience. Quality Control: You maintain high standards of quality and consistency in the preparation and presentation of dishes. You taste and evaluate dishes for flavor, seasoning, and texture, making adjustments as needed to ensure that they meet quality standards. Hygiene and Safety: You adhere to strict hygiene and safety protocols in the kitchen, following food safety guidelines and sanitation practices to prevent cross-contamination and foodborne illnesses. You maintain a clean and organized work environment at all times. Customer Satisfaction: You strive to exceed customer expectations by consistently delivering delicious, authentic North Indian cuisine. You may interact with customers, take feedback, and make recommendations to enhance their dining experience and ensure their satisfaction.