Menu Planning: Collaborating with restaurant management to develop and update the North Indian menu, considering factors such as seasonality, availability of ingredients, and customer preferences. Recipe Development: Creating and adapting traditional North Indian recipes to suit the restaurant's style and concept. Experimenting with flavors, spices, and cooking techniques to enhance the authenticity and appeal of the dishes. Food Preparation: Preparing and portioning ingredients for North Indian dishes, including meats, poultry, seafood, vegetables, lentils, grains, and spices. Ensuring that ingredients are fresh, properly washed, and of high quality. Cooking Techniques: Mastering the art of North Indian cooking techniques, such as tempering (tadka), marinating, grilling (tandoori), braising (dum), and simmering (bhunao). Achieving the perfect balance of flavors, textures, and aromas in each dish. Specialty Dishes: Showcasing signature North Indian dishes such as biryanis, kebabs, curries, naan breads, and various chutneys. Paying attention to detail in the preparation and presentation of these specialties. Plating and Garnishing: Plating North Indian dishes attractively and garnishing them with fresh herbs, spices, and condiments to enhance their visual appeal. Ensuring that each dish is presented with care and attention to detail. Quality Control: Maintaining high standards of quality and consistency in North Indian dishes, ensuring that they meet customer expectations and adhere to food safety and hygiene standards. Inventory Management: Monitoring inventory levels of North Indian ingredients and supplies, placing orders as needed, and minimizing waste. Rotating stock and ensuring that ingredients are used before they expire. Team Leadership: Leading and training kitchen staff in the art of North Indian cooking techniques, recipes, and presentation. Providing guidance, feedback, and support to ensure the team's success. Customer Satisfaction: Interacting with customers to understand their preferences and dietary requirements. Soliciting feedback on North Indian dishes and making adjustments as necessary to meet customer expectations. Adaptability: Being flexible and adaptable to changes in the restaurant environment, such as fluctuations in customer demand, special events, or menu updates. Being able to multitask and prioritize tasks effectively during busy periods. Passion for North Indian Cuisine: Demonstrating a genuine passion for North Indian cuisine and a desire to share its rich flavors and culinary traditions with others. Staying informed about current trends and innovations in North Indian cooking.