Menu Planning: Developing menus that showcase traditional North Indian cuisine, featuring dishes like tandoori meats, kebabs, curries (like butter chicken, rogan josh, and paneer tikka masala), biryanis, and a variety of breads (such as naan, paratha, and roti). Recipe Development: Creating and refining recipes for North Indian dishes, ensuring authenticity in flavors, spices, and cooking methods while incorporating seasonal ingredients and customer preferences. Food Preparation: Expertly preparing and cooking North Indian dishes using traditional techniques such as tandoor cooking, slow simmering of gravies, and marination of meats. Paying attention to detail in spice blending and balancing flavors. Ingredient Selection: Sourcing high-quality ingredients, spices, and condiments essential for North Indian cuisine. Ensuring freshness and authenticity in all preparations. Presentation: Presenting dishes attractively, adhering to traditional presentation styles of North Indian cuisine. Focusing on garnishing and serving dishes in an appealing manner. Kitchen Management: Overseeing kitchen operations, including food preparation, cooking, and cleanliness. Managing kitchen staff, assigning duties, and ensuring efficient workflow. Quality Control: Maintaining high standards of food quality, taste, and consistency. Conducting regular tastings and inspections to ensure dishes meet established standards. Health and Safety Compliance: Adhering to health and safety regulations in food handling and preparation. Ensuring cleanliness and hygiene standards are rigorously maintained in the kitchen. Training and Development: Training kitchen staff on North Indian cooking techniques, recipes, and presentation methods. Providing guidance and mentorship to junior chefs and kitchen assistants. Customer Interaction: Collaborating with restaurant management and serving staff to accommodate special dietary requests and provide recommendations to guests. Engaging with customers to gather feedback and enhance menu offerings.