Preparation of Tandoori Marinade: Preparing marinades for meats or vegetables that will be cooked in the tandoor oven. These marinades typically consist of yogurt, spices, herbs, and sometimes lemon juice or vinegar for added flavor and tenderness. Marinating: Coating meats or vegetables thoroughly with the marinade and allowing them to marinate for a sufficient amount of time to absorb the flavors and tenderize. Firing Up the Tandoor: Starting the tandoor oven and bringing it up to the appropriate cooking temperature, which is typically very high (around 500-900°F or 260-480°C) to ensure quick and even cooking. Skewering: Skewering marinated meats or vegetables onto metal skewers or rods, arranging them in the tandoor oven, and securing them in place. Cooking: Cooking the skewered items in the tandoor oven by placing them close to the walls of the oven, where the heat is most intense. The high temperature of the tandoor oven results in rapid cooking and imparts a distinctive smoky flavor to the food. Monitoring: Keeping a close eye on the cooking process, rotating the skewers as needed to ensure even cooking, and basting the items with ghee or oil to keep them moist and flavorful. Temperature Control: Monitoring and adjusting the temperature of the tandoor oven as needed to maintain consistent heat levels throughout the cooking process. Bread Making: Stretching and shaping dough for bread (such as naan or roti) and cooking it directly on the walls of the tandoor oven, where it bakes quickly and develops a characteristic charred and bubbly texture. Cleaning and Maintenance: Cleaning the tandoor oven regularly to remove any residue or buildup, and performing routine maintenance tasks such as repairing cracks, replacing worn-out parts, and ensuring proper ventilation. Food Safety: Following proper food safety and sanitation practices when handling and cooking food in the tandoor oven, including storing and handling raw meats separately from other ingredients, and cooking foods to safe internal temperatures. Collaboration: Collaborating with other kitchen staff, such as chefs and cooks, to coordinate the timing of food preparation and ensure that orders are prepared and served in a timely manner. Customer Interaction: Interacting with customers to take orders, answer questions about the menu, and provide recommendations or information about the dishes being served.