Menu Planning and Development: Creating menus featuring a variety of authentic North Indian dishes, including curries, kebabs, tandoori items, bread (such as naan and roti), rice dishes (such as biryanis and pulao), and desserts (such as gulab jamun and jalebi). You develop recipes, select ingredients, and design menus that showcase the diverse flavors and culinary traditions of North India. Food Preparation: Preparing ingredients and cooking North Indian dishes according to traditional recipes and culinary techniques. You marinate meats, grind spices, prepare sauces and gravies, and cook dishes using methods such as sautéing, grilling, braising, and frying to achieve authentic flavors and textures. Recipe Execution: Ensuring that dishes are cooked to perfection and presented attractively to guests. You pay attention to detail in seasoning, spicing, and plating dishes, and maintain consistency in portion sizes and presentation standards. Flavor Balance and Seasoning: Balancing flavors and seasoning dishes appropriately to achieve the perfect blend of spices, herbs, and aromatics characteristic of North Indian cuisine. You adjust seasoning levels and spice blends based on taste preferences and customer feedback. Specialty Dishes: Showcasing specialty North Indian dishes and regional delicacies that highlight the culinary diversity of the region. You may specialize in particular regional cuisines, such as Punjabi, Mughlai, Awadhi, or Kashmiri cuisine, and excel in preparing signature dishes from these regions. Ingredient Selection: Selecting high-quality, fresh ingredients, spices, and produce that are essential for authentic North Indian cooking. You source ingredients locally or from specialty suppliers to ensure authenticity and freshness in your dishes. Hygiene and Sanitation: Maintaining cleanliness and hygiene standards in the kitchen and adhering to food safety regulations. You follow proper food handling practices, sanitize cooking utensils and equipment, and ensure that kitchen facilities are clean and well-maintained. Team Leadership and Training: Leading a team of kitchen staff and providing guidance and training on North Indian cooking techniques and recipes. You mentor junior chefs, oversee their work, and ensure that all kitchen staff adhere to quality and hygiene standards. Customer Interaction: Interacting with customers to understand their preferences, accommodate special requests, and provide recommendations on North Indian dishes. You engage with guests, answer questions about the menu, and ensure that their dining experience meets or exceeds expectations. Continuous Improvement: Staying updated on culinary trends, techniques, and innovations in North Indian cuisine. You experiment with new ingredients, flavors, and presentation styles, and incorporate feedback from customers and colleagues to continuously improve the quality and authenticity of your dishes.