Menu Planning: Designing and creating menus featuring authentic North Indian cuisine, including appetizers, main courses, bread (roti/naan), rice dishes (pulao/biryani), and desserts, while considering factors such as seasonality, regional variations, and customer preferences. Recipe Development: Developing and refining recipes for traditional North Indian dishes, incorporating a variety of spices, herbs, and ingredients to achieve rich flavors, aromatic profiles, and textural contrasts characteristic of North Indian cuisine. Food Preparation: Preparing and cooking North Indian dishes according to established recipes and culinary techniques, including marinating meats, grinding spices, tempering (tadka), simmering gravies, and baking bread in tandoor ovens as needed. Ingredient Selection: Selecting high-quality ingredients such as meats (chicken, lamb, goat), dairy products (ghee, yogurt, paneer), grains (rice, wheat), pulses (dal), vegetables, and spices (cumin, coriander, cardamom) to ensure authenticity and flavor excellence. Cooking Techniques: Mastering traditional North Indian cooking techniques such as slow cooking (dum), roasting (bhunao), frying (tarka), grilling (tandoori), and baking (naan/roti), while paying attention to cooking times, temperatures, and methods to achieve optimal results. Presentation: Plating and presenting North Indian dishes attractively, using traditional serving vessels such as copper bowls (handi), brassware, and steel thalis, and garnishing with fresh herbs, spices, and edible flowers to enhance visual appeal and aesthetics. Quality Control: Monitoring food quality and consistency throughout the cooking process, tasting dishes for flavor balance and seasoning, and making adjustments as needed to meet quality standards and customer expectations. Hygiene and Safety: Adhering to strict hygiene and food safety standards in food preparation, handling, and storage, maintaining cleanliness in the kitchen and work area, and ensuring compliance with health regulations and sanitation guidelines. Team Leadership: Leading and supervising kitchen staff, including cooks, assistants, and apprentices, providing guidance, training, and support to ensure consistency, efficiency, and teamwork in food preparation and service. Customer Interaction: Interacting with customers to understand their preferences, dietary restrictions, and feedback on North Indian dishes, accommodating special requests or modifications as needed, and providing personalized recommendations or suggestions. Menu Innovation: Experimenting with new ingredients, flavors, and techniques to innovate and modernize traditional North Indian recipes, creating unique and innovative dishes that appeal to contemporary tastes while preserving the essence of North Indian cuisine. Cultural Preservation: Promoting awareness and appreciation of North Indian culinary heritage and culture, educating staff and customers about the history, significance, and diversity of North Indian cuisine, and preserving traditional cooking methods and recipes for future generations.