Construction of Tandoors: Building or assembling tandoors using clay, which is molded into a cylindrical shape with a small opening at the top and a fire pit at the bottom. The clay used is typically mixed with other materials like sand and water to achieve the right consistency and durability. Knowledge of Materials: Understanding the properties of clay and other materials used in tandoor construction to ensure the oven is sturdy, heat-resistant, and capable of withstanding high temperatures. Design and Dimensions: Creating tandoors of various sizes and designs, taking into account factors such as the volume of food to be cooked, available space in the kitchen or restaurant, and aesthetic preferences. Firing and Curing: Properly firing and curing newly constructed tandoors to strengthen the clay and prepare it for cooking. This process involves gradually heating the tandoor to high temperatures over several hours. Maintenance and Repair: Performing regular maintenance tasks such as cleaning the tandoor, inspecting for cracks or damage, and repairing or replacing parts as needed to ensure optimal performance. Heat Management: Understanding how to manage and control the heat inside the tandoor during cooking to achieve the desired results. This includes adjusting the intensity of the fire and positioning food properly inside the oven. Cooking Techniques: Training chefs and kitchen staff on the proper use of the tandoor for cooking various dishes, such as bread (naan, roti), kebabs, tandoori chicken, and other meats, ensuring they understand cooking times and techniques specific to each dish. Safety and Regulations: Adhering to safety standards and regulations related to the use of tandoors, including ventilation requirements, fire safety measures, and hygiene practices. Innovation and Adaptation: Incorporating modern technologies or materials into tandoor construction while preserving the traditional cooking methods and flavors associated with tandoor cooking. Customer Satisfaction: Collaborating with chefs and restaurant management to ensure that tandoor-cooked dishes meet quality standards and customer expectations in terms of taste, texture, and presentation.