Menu Planning: Designing menus featuring a variety of North Indian dishes, including appetizers, bread (roti/naan), rice dishes (pulao/biryani), curries, kebabs, and desserts. Recipe Development: Creating and refining recipes for traditional North Indian dishes, incorporating a balance of flavors, spices, and cooking techniques to achieve authenticity and depth of flavor. Ingredient Selection: Sourcing high-quality ingredients, spices, and condiments essential for North Indian cooking, including aromatic spices like cumin, coriander, turmeric, and garam masala. Food Preparation: Preparing ingredients by chopping, marinating, grinding spices, and employing cooking techniques such as sautéing, simmering, grilling, and baking. Tandoor Cooking: Mastering the use of a tandoor oven for grilling meats, baking bread (naan/roti), and preparing signature dishes such as tandoori chicken, seekh kebabs, and paneer tikka. Gravy Preparation: Creating rich and flavorful gravies (curries) using techniques such as onion-tomato base, cashew paste, yogurt marinades, and slow cooking to achieve depth of flavor and texture. Dish Presentation: Plating dishes attractively, garnishing with fresh herbs, nuts, and edible flowers, and incorporating traditional accompaniments such as raita, chutney, and pickles to enhance visual appeal. Quality Control: Ensuring consistency in taste, texture, and presentation of dishes across all servings, maintaining high standards of quality and authenticity. Hygiene and Sanitation: Adhering to strict hygiene and sanitation standards in the kitchen, including food safety practices, cleanliness of utensils, and proper storage of ingredients. Kitchen Management: Managing kitchen operations efficiently, including inventory management, equipment maintenance, and staff supervision to ensure smooth workflow and timely service. Catering and Events: Participating in catering events or special occasions to showcase North Indian cuisine, catering to specific dietary preferences and cultural requirements. Customer Interaction: Interacting with customers to understand their preferences, dietary restrictions, and feedback, and adapting dishes accordingly to ensure customer satisfaction. Training and Development: Mentoring junior chefs and kitchen staff in North Indian cooking techniques, recipes, and cultural nuances to preserve culinary traditions and maintain authenticity. Menu Adaptation: Adapting traditional North Indian recipes to suit modern dietary trends and preferences, including vegan, gluten-free, and low-fat options, without compromising on taste or authenticity. Continuous Learning: Staying updated with trends in North Indian cuisine, exploring regional variations, and attending workshops or culinary courses to expand knowledge and skills.