Menu Planning and Development: Designing menus that showcase authentic North Indian dishes, including favorites such as butter chicken (murgh makhani), paneer tikka, dal makhani, biryanis, kebabs, and various types of bread like naan and paratha. Ensuring a balance of flavors, textures, and presentation that reflect the essence of North Indian cuisine. Food Preparation and Cooking: Preparing ingredients, marinating meats, and using traditional cooking techniques such as tempering (tadka), slow cooking, and clay oven (tandoor) cooking. Maintaining consistency in taste and quality while adhering to recipes and portion sizes. Kitchen Management: Overseeing kitchen operations, including inventory management, ordering supplies, and ensuring adherence to food safety and hygiene standards. Supervising kitchen staff, assigning tasks, and managing workflow to meet service demands. Recipe Innovation and Adaptation: Experimenting with new ingredients, techniques, and flavors to create innovative dishes while preserving the authenticity of North Indian cuisine. Adapting traditional recipes to cater to dietary preferences, seasonal ingredients, and customer preferences. Quality Control and Compliance: Implementing and enforcing food safety standards, sanitation practices, and kitchen hygiene protocols. Conducting regular inspections and audits to maintain cleanliness, safety, and compliance with health regulations. Customer Interaction and Service: Collaborating with front-of-house staff to ensure smooth service and guest satisfaction. Interacting with customers to explain dishes, provide recommendations, and accommodate special requests or dietary restrictions.