Tandoor Operation: Understand the functioning and operation of a tandoor oven, which typically involves a cylindrical clay or metal oven heated by charcoal or wood-fired flames. Monitor the temperature and airflow within the tandoor to ensure optimal cooking conditions. Preparation of Marinades: Prepare marinades and seasoning blends for meats, poultry, seafood, and vegetables that will be cooked in the tandoor. Common marinade ingredients may include yogurt, spices (such as cumin, coriander, turmeric, and garam masala), garlic, ginger, lemon juice, and oil. Skewering and Cooking: Skewer marinated ingredients onto metal skewers or rods, arranging them carefully to ensure even cooking and optimal use of space within the tandoor. Insert the skewers into the tandoor oven, positioning them close to the heat source for efficient cooking. Monitoring Cooking Times: Monitor the cooking progress of items in the tandoor, adjusting the positioning of skewers or the intensity of the heat as needed to prevent burning or undercooking. Rotate skewers periodically to ensure even cooking and to achieve a uniform char or crust. Temperature Control: Control the temperature of the tandoor by regulating the airflow and adding or removing charcoal or wood as necessary. Maintain the tandoor at the optimal cooking temperature for different types of dishes, such as high heat for bread and lower heat for meats. Bread Making: Prepare and shape dough for various types of bread, such as naan, roti, and tandoori roti, which are cooked directly on the inner walls of the tandoor oven. Stretch and slap the dough onto the hot walls of the tandoor, where it cooks quickly and develops a charred, smoky flavor. Cleaning and Maintenance: Clean and maintain the tandoor oven, including removing ash and residue, scrubbing the inner walls, and replacing worn-out parts or accessories. Ensure that the tandoor is properly ventilated and free from debris to prevent safety hazards and ensure food quality. Food Presentation: Arrange cooked dishes on serving platters or plates, garnishing them with fresh herbs, lemon wedges, and accompaniments such as chutneys, raita, or pickles. Present tandoor-cooked items attractively to enhance their visual appeal and entice diners. Recipe Development: Experiment with different marinades, spice blends, and cooking techniques to create unique and flavorful tandoor dishes that appeal to customers' tastes and preferences. Offer a variety of options, including vegetarian and non-vegetarian choices, to cater to diverse clientele. Customer Service: Interact with customers, take their orders for tandoor-cooked dishes, and ensure that their preferences are accommodated. Provide friendly and attentive service, answer questions about the menu, and offer recommendations based on your expertise.