Menu planning: Creating menus that showcase a diverse range of authentic North Indian dishes, considering factors like seasonality, ingredient availability, and customer preferences. Recipe development: Developing and refining recipes for traditional North Indian dishes, ensuring authenticity, flavor, and consistency. Food preparation: Overseeing the preparation of ingredients and cooking processes to ensure that dishes are prepared according to traditional methods and standards. Quality control: Monitoring the quality of ingredients, cooking techniques, and finished dishes to maintain high standards and customer satisfaction. Staff training: Training kitchen staff in traditional North Indian cooking techniques, recipes, and food presentation to ensure consistency and quality across all dishes. Inventory management: Managing inventory levels of ingredients and supplies, ensuring that necessary ingredients are always available for menu items. Kitchen management: Overseeing day-to-day operations in the kitchen, including scheduling, supervising kitchen staff, and ensuring compliance with health and safety regulations. Creativity and innovation: Experimenting with new ingredients, flavors, and techniques to create unique and innovative North Indian dishes while still honoring traditional recipes and flavors. Customer satisfaction: Interacting with customers to understand their preferences and dietary restrictions, and accommodating special requests or customizations when possible. Collaboration: Collaborating with other kitchen staff, restaurant management, and suppliers to ensure smooth operations and successful execution of the menu.