Tandoor Construction and Maintenance: Constructing and assembling Tandoors using clay or metal materials, ensuring that they are structurally sound and capable of withstanding high temperatures. Regularly inspecting Tandoors for cracks, damage, or wear and tear, and repairing or replacing parts as needed to maintain functionality. Fuel Management: Managing the fuel source used to heat the Tandoor, which typically includes charcoal, wood, or gas. Ensuring that the fuel is of high quality and properly ignited to achieve and maintain the desired cooking temperature. Temperature Control: Monitoring and controlling the temperature inside the Tandoor to ensure that it remains at the optimal level for cooking various dishes. Adjusting the airflow, fuel supply, and positioning of the food to achieve the desired cooking results. Preparation of Marinated Meats: Marinating meats, such as chicken, lamb, or fish, with spices, herbs, yogurt, and other flavorings to enhance their taste and tenderness before cooking them in the Tandoor. Skewering the marinated meats onto metal rods or skewers for easy placement inside the Tandoor. Cooking in the Tandoor: Placing skewered meats, bread, or other food items inside the Tandoor using long-handled tools or utensils. Rotating and flipping the food as needed to ensure even cooking and avoid burning. Bread Making: Stretching, shaping, and slapping dough to make traditional Indian bread such as naan, roti, or kulcha. Slapping the flattened dough onto the inner walls of the Tandoor to bake it quickly and achieve a soft, fluffy texture with a slight charred flavor. Garnishing and Serving: Garnishing cooked dishes with fresh herbs, lemon wedges, or other decorative elements before serving them to customers. Presenting the food in an attractive and appetizing manner to enhance the dining experience. Cleaning and Maintenance: Cleaning the Tandoor regularly to remove food residue, grease, and ash buildup. Scraping the inner walls and floor of the Tandoor with a metal scraper or brush to remove any stuck-on debris. Applying a protective coating of oil to the interior surfaces to prevent rusting and prolong the life of the Tandoor. Safety and Hygiene: Following proper safety procedures and hygiene practices to prevent accidents and ensure food safety. Using protective gear such as gloves and aprons when handling hot surfaces or food items. Adhering to sanitation guidelines to maintain a clean and sanitary cooking environment.