Menu Development: Creating menus that feature a wide variety of North Indian dishes, including iconic favorites such as butter chicken (murgh makhani), tandoori meats, kebabs, curries, breads (naan, roti), and desserts (such as gulab jamun and jalebi). Recipe Research and Development: Experimenting with traditional North Indian recipes and ingredients to develop new dishes or put a modern twist on classic favorites, while maintaining the authenticity and integrity of the cuisine. Food Preparation: Expertly preparing and cooking North Indian dishes, including marinating meats, grinding spices, preparing curry bases, and mastering the use of a tandoor oven for grilling and baking breads and meats. Ingredient Selection and Procurement: Sourcing high-quality, fresh ingredients, spices, and specialty items used in North Indian cooking, such as garam masala, cardamom, cumin, coriander, and fenugreek, and ensuring proper storage and handling to maintain freshness and flavor. Flavor Balancing: Mastering the art of balancing flavors, textures, and aromas in North Indian dishes, including the use of spices, herbs, yogurt, cream, nuts, and dried fruits to create rich, aromatic, and flavorful dishes. Cooking Techniques: Proficiency in traditional North Indian cooking techniques such as sautéing, simmering, grilling, and slow-cooking, as well as mastering the use of a tandoor oven for authentic tandoori preparations. Presentation: Paying attention to the presentation of dishes, including garnishes, plating techniques, and overall aesthetics to enhance the dining experience and showcase the beauty of North Indian cuisine. Food Safety and Hygiene: Adhering to strict food safety and hygiene standards in the kitchen, including proper storage, handling, and cooking temperatures to prevent foodborne illnesses. Team Leadership and Training: Leading and supervising kitchen staff, including sous chefs, cooks, and kitchen assistants, and providing guidance, training, and support to ensure consistent quality and efficiency in food preparation. Customer Interaction: Interacting with customers to explain menu offerings, make recommendations, and accommodate special dietary needs or preferences, while providing excellent customer service and fostering a positive dining experience. Cultural Knowledge: Having a deep understanding of North Indian culture, culinary traditions, and regional variations in cuisine, and incorporating cultural authenticity into dishes and dining experiences. Creativity and Innovation: Bringing creativity and innovation to the kitchen by experimenting with fusion cuisine, seasonal ingredients, and contemporary culinary trends while respecting the authenticity of North Indian flavors and traditions.