Building and Maintaining Tandoor: Constructing and assembling the tandoor oven using clay or other heat-resistant materials, following traditional techniques and designs. Ensuring that the tandoor is properly insulated to retain heat and maintain consistent cooking temperatures. 2. Preparing Tandoori Marinades: Mixing and preparing marinades for various meats, seafood, and vegetables using a combination of spices, herbs, yogurt, lemon juice, and other ingredients. Ensuring that the ingredients are well combined and that the meat or vegetables are thoroughly coated in the marinade to enhance flavor and tenderness. 3. Skewering and Grilling: Skewering marinated meats, seafood, and vegetables onto metal skewers or rods and placing them inside the tandoor for cooking. Rotating the skewers periodically to ensure even cooking and browning, using long metal hooks or tongs to handle the skewers safely. 4. Monitoring Cooking Temperature: Monitoring the temperature inside the tandoor using a handheld thermometer or by observing the color and intensity of the flames. Adjusting the airflow and adding charcoal or wood as needed to maintain the optimal cooking temperature for different dishes. 5. Cooking Various Tandoori Dishes: Cooking a variety of tandoori dishes, including tandoori chicken, lamb kebabs, fish tikka, paneer tikka, and naan bread. Ensuring that each dish is cooked to perfection, with tender, juicy meats and flavorful, aromatic spices. 6. Food Safety and Hygiene: Following proper food safety and hygiene practices, including washing hands, sanitizing cooking surfaces, and handling food at safe temperatures. Ensuring that all meats and seafood are cooked to the recommended internal temperatures to eliminate any risk of foodborne illness. 7. Cleaning and Maintenance: Cleaning the tandoor oven regularly to remove ash, soot, and food residue, using a wire brush or scraper. Performing routine maintenance tasks such as repairing cracks or leaks in the clay, replacing worn-out skewers or hooks, and replenishing charcoal or wood as needed. 8. Training and Supervision: Training and supervising kitchen staff on the proper operation and maintenance of the tandoor oven, as well as techniques for preparing tandoori dishes. Providing guidance and support to ensure that all staff members adhere to safety protocols and produce high-quality tandoori cuisine.