Tandoor Construction: Constructing and shaping the tandoor using clay, bricks, or metal, following traditional designs and techniques to ensure proper heat retention and cooking performance. Preparation of Tandoor: Preparing the tandoor for cooking by heating it to the desired temperature using charcoal, wood, or gas burners, and regulating the airflow to maintain consistent heat levels. Marination and Skewering: Marinating food items such as meats, poultry, seafood, and vegetables with spices, herbs, and yogurt-based marinades, and skewering them onto metal or bamboo skewers for cooking in the tandoor. Grilling and Roasting: Cooking marinated food items in the tandoor by skewering them vertically or horizontally and placing them inside the cylindrical chamber, allowing them to grill, roast, or bake in the intense heat. Monitoring Cooking Process: Monitoring the cooking process closely, rotating skewers as needed to ensure even cooking and prevent burning, and adjusting the heat level or airflow as necessary to achieve the desired results. Temperature Control: Regulating the temperature inside the tandoor by adjusting the amount of fuel, airflow, and insulation, maintaining optimal heat levels for different types of food and cooking techniques. Tandoori Bread Making: Making traditional tandoori bread such as naan, roti, and kulcha by stretching and slapping dough onto the inner walls of the tandoor, where it bakes quickly in the intense heat, resulting in soft and flavorful bread. Cleaning and Maintenance: Cleaning the tandoor regularly to remove ash, residue, and food particles, and performing routine maintenance tasks such as repairing cracks, replacing worn-out parts, and resealing clay surfaces as needed. Safety Compliance: Adhering to safety protocols and guidelines when operating the tandoor, including proper handling of hot surfaces, use of protective gear such as gloves and aprons, and ensuring ventilation to prevent smoke buildup. Inventory Management: Maintaining inventory of fuel sources such as charcoal, wood, or gas, as well as spices, marinades, and other ingredients needed for tandoor cooking, and replenishing supplies as needed to avoid shortages during peak hours. Customer Interaction: Interacting with customers to provide information about tandoor-cooked dishes, ingredients, and cooking techniques, and accommodating special requests or dietary preferences to enhance the dining experience. Recipe Development: Experimenting with different marinades, spices, and cooking methods to create unique and flavorful tandoori dishes that appeal to customers' tastes and preferences. Training and Development: Training kitchen staff on tandoor cooking techniques, safety procedures, and food handling practices to ensure consistency in product quality and presentation. Quality Assurance: Ensuring that tandoor-cooked dishes meet quality standards in terms of taste, texture, appearance, and food safety, and taking corrective actions as needed to address any issues or deficiencies. Continuous Improvement: Seeking opportunities for process improvements, innovation, and creativity in tandoor cooking techniques, recipe development, and menu offerings to enhance the culinary experience and attract customers.