Constructing Tandoors: Building or assembling tandoors using clay or other heat-resistant materials, shaping them into cylindrical or conical structures with a small opening at the top for loading food and a fuel source at the bottom for generating heat. Installing Tandoors: Installing tandoors in commercial kitchens, restaurants, or outdoor cooking areas, ensuring they are properly positioned and secured, and connecting them to gas or charcoal fuel sources as per the restaurant's requirements. Maintaining Tandoors: Inspecting tandoors regularly for cracks, damage, or wear and tear, repairing or patching any issues with clay or insulation materials, and replacing parts such as grates, skewers, or temperature gauges as needed to ensure optimal performance. Firing Up Tandoors: Preparing tandoors for cooking by lighting a fire inside and allowing them to reach the desired temperature, which can range from moderate to very high depending on the dish being cooked and the cooking method used. Managing Fuel: Adding charcoal, wood, or gas to the tandoor as needed to maintain a consistent temperature throughout the cooking process, adjusting the airflow and fuel supply to regulate heat levels and achieve even cooking. Cooking in Tandoors: Cooking a variety of dishes in tandoors, including bread (such as naan, roti, and kulcha), meats (such as chicken, lamb, and fish), and vegetables (such as paneer and bell peppers), using skewers, grates, or clay pots for different cooking methods. Monitoring Cooking: Monitoring the cooking process closely, rotating skewers or adjusting placement as needed to ensure even cooking and prevent burning, and using a temperature gauge or visual cues to determine when dishes are cooked to perfection. Food Safety: Adhering to food safety standards and hygiene practices when handling food, ensuring that meat and poultry are cooked to safe temperatures, and avoiding cross-contamination between raw and cooked foods. Cleaning Tandoors: Cleaning tandoors after each use to remove food residue, ash, and debris, scrubbing surfaces with brushes or scrapers, and rinsing with water to maintain cleanliness and prevent the buildup of odors or bacteria. Training Staff: Providing training and guidance to kitchen staff or cooks on the proper operation and maintenance of tandoors, including safety precautions, cooking techniques, and temperature control methods. Innovation and Creativity: Experimenting with different recipes, ingredients, and cooking methods to create new and innovative dishes that showcase the versatility and flavor-enhancing properties of tandoor cooking. Customer Satisfaction: Ensuring that dishes cooked in tandoors meet customer expectations in terms of flavor, texture, and presentation, and responding promptly to customer feedback or requests to ensure a positive dining experience.