Tandoor Cooking: Preparing and cooking a wide range of tandoori dishes, breads (naan, roti), and vegetables.
Marination: Preparing marinades with traditional Indian spices and techniques.
Tandoor Operation: Operating and maintaining the tandoor oven to ensure proper cooking temperatures and techniques.
Quality Control: Ensuring that all tandoori dishes meet the restaurant's quality standards for taste, appearance, and consistency.
Menu Planning: Assisting in menu planning and the development of new tandoori dishes.