Rishikesh Shridhar Kasare

Menu engineering, New product development, P&L report analyzing

New restaurant development, Staff training for the menu launching and new outlets

Recipe cards creation, Food production and presentation, Marketing strategies

System handling- FMC, IDS, Oracle

Plan and organize various food festivals

Maintaining daily internal audit reports, Conducting briefings of the team

Monitoring over the food cost report

Well know about Food Safety And Standards Authority of India (FSSAI) and Hazard Analysis Critical Control Point (HACCP)

Conducting training sessions for Staff and Interns

Guest interaction, understanding, resolving and satisfying the guest with a smile

Educating staff for strictly following four bins garbage theory

Checking for Mise-en-place before the operations for smooth functioning

Planning for Brunch and banquet menus

Introducing various innovative live counters

Coordinating with Food and beverage department and overlooking for festival and banquet set-ups

Special Event Catering, Knife Skills, Scheduling and Rostering

Sanitation Procedures, Temperature Control, Creativity and Innovation

Food storage practices, Ordering Supplies, Kitchen Operations

Waste Reduction, Food Safety Standards, Performance Evaluations

Allergen awareness, Kitchen Management, Food Safety

Plating techniques, Food Trend Analysis, Cleaning and sanitation

Customer Service, Problem-Solving, Problem-Solving

Safe Food Handling, Motivational style

Order Accuracy, Verbal and written communication, Cost controls

Multitasking and Organization, Attention to Detail

Staff Coaching,Food Safety Compliance, Food Safety Compliance

Kitchen Equipment Maintenance, Staff Supervision

Staff Training and Development, Flexible Schedule, Performance Improvement

Strategic Planning, Inventory Control, Purchasing, Vendor Relations

Quality Assurance, Kitchen staff coordination, High-volume dining

Goal Setting

HACCP Knowledge