Construction and Assembly: Building tandoors from clay or other suitable materials according to traditional designs and specifications. This includes shaping the clay, forming the oven chamber, and ensuring structural integrity. Firing and Seasoning: Preparing tandoors for use by firing them to high temperatures. This process helps season the clay and strengthen the oven for cooking. Temperature Management: Monitoring and controlling the temperature inside the tandoor during cooking. This involves adjusting airflow, adding fuel (charcoal or wood), and ensuring consistent heat distribution for different types of food. Cooking Expertise: Using the tandoor for a variety of cooking techniques, such as grilling, baking, and roasting. Tandoors are commonly used for cooking meats (like tandoori chicken and kebabs), bread (such as naan and roti), vegetables, and seafood. Maintenance and Repair: Regularly inspecting tandoors for wear, cracks, or damage. Performing maintenance tasks, such as resealing clay, repairing cracks, and replacing worn-out parts to ensure optimal performance and safety. Hygiene and Safety: Maintaining cleanliness and sanitation standards both inside and around the tandoor. This includes removing ash, debris, and food residues after each use to prevent contamination and ensure food safety. Training and Support: Providing guidance and training to kitchen staff, chefs, and apprentices on tandoor operation, maintenance, and safety practices. Assisting in optimizing cooking techniques to achieve desired culinary results. Innovation and Collaboration: Collaborating with chefs and culinary teams to develop new tandoori dishes, recipes, and menu items. Experimenting with different marinades, cooking times, and techniques to innovate traditional tandoori cooking. Customer Interaction: Engaging with customers to explain tandoori dishes, ingredients, and cooking methods. Addressing customer inquiries, preferences, and special requests related to tandoori cooking. Quality Control: Ensuring the quality and authenticity of tandoori dishes prepared using the tandoor. Monitoring cooking times, flavors, and presentation to meet restaurant standards and customer expectations.