Menu Planning and Recipe Development: Design menus featuring authentic North Indian dishes such as kebabs, tandoori specialties, curries (like butter chicken, rogan josh, and palak paneer), biryanis, and various types of bread (naan, roti, paratha). Develop new recipes or variations of traditional dishes while maintaining authenticity and flavor profiles. Food Preparation and Cooking: Prepare and marinate meats, vegetables, and legumes using traditional North Indian spices and seasonings like garam masala, cumin, coriander, turmeric, and cardamom. Cook dishes using traditional methods such as tandoor (clay oven), kadhai (wok), and dum (slow cooking), ensuring dishes are flavorful and cooked to perfection. Knowledge of Regional Cuisine: Have a deep understanding of the diverse culinary traditions within North Indian cuisine, including specialties from regions such as Punjab, Uttar Pradesh, Rajasthan, and Delhi. Incorporate regional ingredients, cooking techniques, and cultural influences into menu offerings. Maintaining Food Quality and Hygiene: Ensure that food preparation areas, equipment, and utensils meet sanitation standards and regulations. Monitor food storage, handling, and freshness to maintain high-quality standards and prevent food contamination. Team Management and Training: Supervise kitchen staff, including cooks, assistants, and apprentices, to ensure efficient food production and workflow. Train and mentor junior staff in North Indian cooking techniques, recipes, and presentation methods. Inventory Management and Cost Control: Manage inventory levels of North Indian ingredients, spices, and specialty items. Control food costs by minimizing wastage, optimizing portion sizes, and sourcing ingredients efficiently. Creativity and Innovation: Innovate and experiment with North Indian dishes while respecting traditional flavors and techniques. Introduce seasonal variations or fusion dishes to appeal to diverse tastes and preferences. Customer Interaction and Satisfaction: Collaborate with restaurant management to understand customer preferences and feedback. Adapt dishes or menus based on customer demand and ensure high levels of customer satisfaction. Adherence to Health and Safety Standards: Follow health and safety regulations related to food preparation, hygiene, and cleanliness in the kitchen. Implement food safety practices and procedures to maintain a safe environment for staff and customers. Passion for North Indian Cuisine: Display a genuine passion for North Indian food culture, ingredients, and culinary traditions. Stay updated with current food trends and innovations in North Indian cuisine through research, networking, and professional development.