RASIKA DABHADE

• Training and assessing quality training to international students in Certificate IV SIT4016/Diploma Hospitality Management

• Developed and implemented comprehensive training programs for hospitality staff to ensure customer satisfaction.
• Created instructional materials such as handouts, presentations, and job aids to facilitate learning.
• Organized and facilitated classroom-style workshops and one-on-one sessions to train hospitality staff on various topics.
• Evaluated effectiveness of existing training programs and identified areas needing improvement.
• Developed a variety of assessment tools such as quizzes, tests, surveys. to measure knowledge acquisition among participants.
• Researched industry trends and best practices in order to develop new content for hospitality trainings.
• Collaborated with stakeholders from different departments to create effective training plans that meet business goals.
• Assisted in developing strategies for utilizing technology in the delivery of hospitality services training materials.

• Delivering practical/theory kitchen cooking classes

• Grading online assessments on Moodle/Axcelerate learning platform

• Liaising Student Support Officers and Lead Co-ordinator trainer

• Documenting all externa/internal l communication processes within the organisation according to policies and procedures

• Ensuring all teaching /learning resources are relevant to topics being taught according to training package

• Participated in validation and moderation for assessment tools

• Contextualised material according to unit of competencies

• Managing high end group clients and corporate events of upto 400 guests.
• Designed and developed training materials for new employees in the organization.
• Conducted onboarding sessions to orientate new staff members about company policies and procedures.
• • Leading a high performing team of over 15 hospitality professionals across various venues in kingpin and assisng them with training and compliance across the Front of house and Food and Beverage departments
• • Budgeng – Ensuring that the departments consistently achieve their budget targets which vary based on the business forecast.
• • Training – As the single point contact for training across mulple venues, I am responsible for operaonal level training to achieve service level consistency amongst all the teams across different venues. This has resulted in many major appointments at the HOD level within the F&B and FOH domains.
• • As an operaonal subject maer expert, I have been sent to various venues as part of the pre- opening training in charge within Australia and New Zealand.
• • Ensuring all the KPI’s are followed with the highest levels of transparency, also making sure all the suppliers are constantly kept in the loop with any major campaign changes and the necessary requirements to be made.
• • Within the Hospitality framework my role was to liaise the F&B teams and FOH teams in achieving the service delivery protocols and ensure customer excellence.
• • Meeng my targets within a me bound framework with constant and connuous liaison between external customers and internal departments
• • Ensuring that the teams are movated to achieve their sales targets with utmost importance to the revenue generaon model of the business.
• • Handling Group and Corporate client porolios for funcons and ensuring their menu planning and cost budgeng is done accurately by liaising with the group’s sales team.
• • Workforce management which includes Rostering, HR compliance, leaves management for the concerned staff members
• • Parcipated and completed the leadership development programme with TEEG, which deals with leadership management styles to improve producvity and efficiency.
• • Have received a cerficate of achievement for delivering excellent service within the Teeg group by the CEO of the comp

• Handling a brigade of 12 chefs in an upmarket gastro pub at the rocks
• Overseeing the quality maintenance of the food delivery process
• Ensuring compliance with all the mandated food regulatory procedures to ensure top level sanitation and food delivery
• Conducting meetings with the front staff to ensure a smooth operation flow
• Menu planning and menu designing, with a team of chefs designated by the company
• Maintaining rosters to ensure timely cover for all duration of business hours
• Cash flow analysis and maintaining food cost levels at the expected level
• Training staff to comply with the menu and company policy.

• Worked as junior sous Chef for banquets
• Catered for AACTA Awards
• Also was part of team where we catered for Melbourne Cup which is one of the biggest event at Star.

• Built a unique menu that showcases contemporary fusion of Indian and Portuguese cuisine
• Introducing an array of flavors ranging from all parts of the world
• Combining different cooking techniques including use of molecular techniques like sous vide, spherification, creating foams etc to act as a catalyst to the overall flavor profile of the dish
• Ensuring food cost, ordering and inventories are kept in control
• Handling Payroll, food costing, menu planning and menu designing
• In 2016 we set up a second restaurant with inputs ranging from kitchen design, kitchen planning, layout orientation.

• During this time with the company I have been a part of and supervised many functions ranging from weddings, corporate functions, including dignitaries and heads of state like Prime Minister of NZ, Dalai Lama, various sporting teams like the All Blacks, and the Indian cricket team
• On many occasions I have been responsible to supervise these functions which include aspects like ordering, food costing, man management and technical execution to ensure a smooth operation
• Apart from this I have also worked in the Ala carte restaurant in the hotel which has helped me cover all dimensions of the hotel operations right from bulk cooking in the banquets, to individually customized dishes in the ala carte
• In my current role I am also an OSH (occupational safety and health) representative
• With an immediate team of 10 chefs currently working under my supervision my job is primarily to execute and allocate duties based on the skill set of each employee
• Overlook and supervise the operational side of duties right from Mise en place to cooking and service
• Ordering, Food Control, Hygiene control and Food Costing.

• This was a restaurant with an emphasis on Fusion Cuisine from south east asia, this experience gave me a deep understanding of how flavours can be developed using techniques from different cuisines
• Worked alongside the executive chef to implement highly sophisticated and a crafty menu
• Ensuring the prompt delivery of orders and keeping the consistency of the product to the highest standard
• This developed a great passion of experimenting cuisines and combining flavours.

• Was the sous chef of a 120 cover restaurant
• Main duties included handling the operations and administration
• Menu designing and planning, ordering and food costing
• Maintaining all the records and logs for the employees and the health department
• Ensuring highest standards in quality and consistency in service
• Training and motivating the staff to achieve highest standards at all times.

• Was handling the more specialized areas of the kitchen like the Larder, Grill and the Pizza section as this was a very busy and upmarket Italian restaurant
• Honed my skills in a la carte where individually balancing a meal and customizing each plate was critical
• My experience on the grill developed my skills about understanding temperature, and the cooking time for various meats
• Learnt the art of plating the food and making it look a visual treat
• Understanding the plate composition with the right balance of meat and accompaniments to compliment the perfect dish.

• Worked as a commie chef in the Banquets department assisting the Chef de partie and the Sous chef in planning and organizing the menu for the functions
• Worked at the 'Gourmet store' which was the patisserie and coffee shop of the hotel as a solo chef in charge, overlooking all the pastries and savories responsible for their preparation and also stock rotation.

• Took care of the operations of the BAR restaurant in the Dorchester as a sole in charge chef in the absence of the Restaurant Head chef
• Later moved to banquets where I worked with the banquets team which handled various functions for many dignitaries, have catered to large conferences and wedding for up to 1000 people
• Also was the sole in charge of various individual functions in the banquet department.

• Doing Mise-en-place/handling live stations
• Learning the fine skills of cooking like knife skills for prep, cooking temperatures, various mother recipes for sauces and their derivatives.