Menu Planning: Designing menus that showcase a wide range of North Indian dishes, including vegetarian and non-vegetarian options. Considering factors such as seasonality, regional specialties, and customer preferences when planning menus. Recipe Development: Developing and refining recipes for North Indian dishes, ensuring authenticity and consistency in flavor, texture, and presentation. Experimenting with different ingredients and cooking techniques to create innovative variations of classic dishes. Ingredient Selection and Procurement: Sourcing high-quality ingredients, spices, and produce for use in North Indian cooking. Ensuring that ingredients are fresh, authentic, and ethically sourced whenever possible. Food Preparation and Cooking: Preparing and cooking a variety of North Indian dishes, including favorites such as biryanis, kebabs, curries, tandoori dishes, and bread (such as naan and roti). Mastering traditional cooking methods such as tempering (tadka), marination, and clay oven (tandoor) cooking. Presentation and Plating: Presenting North Indian dishes in an appealing and appetizing manner, paying attention to aesthetics and balance. Using garnishes, sauces, and decorative elements to enhance the visual appeal of dishes. Quality Control: Maintaining high standards of quality and consistency in all aspects of food preparation and presentation. Conducting taste tests and quality checks to ensure that dishes meet established standards. Hygiene and Food Safety: Adhering to strict hygiene and food safety protocols to prevent contamination and ensure the safety of guests. Following proper sanitation practices, storing ingredients correctly, and maintaining clean workspaces and equipment. Team Management and Training: Leading and supervising kitchen staff, including cooks, assistants, and apprentices. Providing guidance, training, and feedback to ensure that team members are skilled in preparing North Indian dishes to the highest standards. Customer Service and Satisfaction: Interacting with customers to understand their preferences and dietary requirements. Taking feedback and suggestions into account to continually improve the quality of dishes and the overall dining experience. Cultural Preservation and Education: Preserving and promoting the rich culinary heritage of North India by educating staff and customers about traditional cooking techniques, ingredients, and regional cuisines. Sharing knowledge and passion for North Indian cuisine through cooking demonstrations, classes, and cultural events.