Menu Planning and Development: Collaborating with restaurant management to develop menus featuring a variety of North Indian dishes, including classics like butter chicken, biryanis, kebabs, and various types of bread (naan, roti, paratha), while also incorporating seasonal ingredients and customer preferences. Recipe Creation and Innovation: Creating original recipes or putting a unique spin on traditional dishes to add creativity and variety to the menu while staying true to authentic North Indian flavors and cooking techniques. Food Preparation and Cooking: Overseeing the preparation and cooking of North Indian dishes, ensuring that each dish is cooked to perfection, the flavors are balanced, and the presentation is visually appealing. Ingredient Selection and Procurement: Sourcing high-quality, fresh ingredients, spices, and condiments from reliable suppliers, and maintaining inventory levels to support daily kitchen operations. Quality Control: Maintaining high standards of food quality, taste, and presentation by conducting regular taste tests, inspecting dishes before they are served, and providing feedback to kitchen staff as needed. Kitchen Management: Managing kitchen operations, including staff supervision, scheduling, and training, to ensure smooth workflow, efficiency, and teamwork among kitchen team members. Hygiene and Safety Compliance: Ensuring compliance with food safety regulations, hygiene standards, and sanitation practices in the kitchen, including proper food handling, storage, and cleanliness of equipment and work areas. Customer Satisfaction: Interacting with guests to understand their preferences, dietary restrictions, and feedback on North Indian dishes, and making adjustments to menu offerings or cooking techniques accordingly to enhance guest satisfaction. Catering and Events: Collaborating with event planners or catering teams to create customized menus for special events, parties, or festivals featuring North Indian cuisine, and overseeing food preparation and presentation on-site. Cost Management: Monitoring food costs, portion sizes, and wastage to control expenses and maximize profitability while maintaining food quality and guest satisfaction. Training and Development: Providing training and mentorship to kitchen staff to enhance their skills in North Indian cooking techniques, recipe execution, and presentation, and fostering a positive work environment. Community Engagement: Participating in food festivals, culinary events, or cooking demonstrations to showcase North Indian cuisine and promote the restaurant's brand and reputation within the community. Continuous Learning: Staying updated on emerging food trends, ingredients, and cooking techniques related to North Indian cuisine through research, culinary workshops, and networking with other chefs in the industry.