SAGAR B K
SOUS CHEF
Auburn
Summary
Dynamic Sous Chef with a proven track record at The Coop, excelling in high-pressure kitchen environments. Expert in sauce preparation, kitchen coordination, and team leadership, with a reputation for improving efficiency and upholding top-tier food safety standards. Passionate about culinary innovation and consistently delivering exceptional dining experiences through precision, creativity, and clear communication.
Overview
4
4
years of professional experience
3
3
Languages
Work History
Sous Chef
The Coop
10.2024 - Current
- Lead daily kitchen operations for a high-volume brunch café, ensuring smooth coordination between grill, fryer, prep, and pass stations.
- Supervise, mentor, and train junior kitchen staff to maintain consistency and high culinary standards.
- Prepare and plate a wide variety of modern Australian dishes including The Full Bronte, corn fritters, vegan pancakes, and signature burgers and bowls.
- Create and prepare sauces from scratch including chilli oil, chipotle aioli, pesto, and maple glaze.
- Manage inventory, place supplier orders, and monitor stock rotation to minimize waste and ensure freshness.
- Maintain strict hygiene standards and compliance with food safety (HACCP) regulations.
- Assist the Head Chef in developing daily specials and optimizing prep processes for maximum efficiency.
- Recognized for delivering fast, clean, and calm service during high-pressure brunch hours.
Cook/Chef
Coogee Beach Club
10.2021 - Current
- Prepared and cooked a diverse bistro-style menu including Angus beef burgers, peri-peri chicken burgers, porterhouse steaks, chilli garlic prawns, spicy chicken wings, and pasta dishes like Bolognese, Napolitana, and chilli crab linguine.
- Operated grill, fryer, pasta, and sauté stations while maintaining speed, accuracy, and visual consistency under pressure.
- Handled seafood mains like beer-battered fish & chips, Atlantic salmon, and Brazilian hot pot with skillful timing and plating.
- Executed daily mise en place, batch sauce production, and portion control with efficiency and attention to detail.
- Took trial shifts and supervised over 7 cook assistants and kitchen hands, ensuring they met prep, hygiene, and service standards.
- Supported the Head Chef in organizing service flow and maintaining kitchen cleanliness and compliance with HACCP standards.
- Adapted dishes for dietary needs including gluten-free, dairy-free, vegetarian, and vegan options.
Cook/Chef
The Coop
09.2022 - 09.2024
- Performed full kitchen prep daily, including slicing, marinating, sauce preparation, and organizing mise en place for brunch service.
- Cooked and assembled dishes to order during busy breakfast and lunch periods, maintaining speed, accuracy, and presentation standards.
- Operated across grill, fryer, and sauté stations, contributing to dishes like chilli scramble, corn fritters, and buttermilk chicken burgers.
- Prepared sauces and dressings from scratch, including chipotle aioli, chilli oil, and vegan relishes.
- Maintained a clean and organized workstation in line with food safety and hygiene practices.
- Worked closely with the Sous Chef and Head Chef to ensure efficient prep and service transitions.
- Assisted in receiving stock, storing ingredients properly, and managing prep sheets.
Pasta Chef
Johny Gio's
11.2021 - 08.2022
- Solely managed the pasta section in a busy Italian kitchen, preparing and plating dishes to order during peak lunch and dinner rush.
- Cooked signature items such as Lasagna with ragu and béchamel, Vodka mac & cheese, Truffle mac, and Bolognese and Napolitana pasta with house-made sauces.
- Prepared accompaniments including JG’s meatballs, ricotta, garlic bread, and fresh Caprese and rocket salads.
- Made sauces from scratch daily: vodka sauce, ragu, béchamel, pesto, and tomato base, ensuring authentic taste and texture.
- Maintained high standards of portion control, taste consistency, and presentation.
- Conducted daily prep including pasta boiling, ingredient slicing, garnishing, and mise en place organization.
- Worked closely with the head chef to maintain kitchen flow and hygiene standards, while supporting cross-training across other stations when needed.
Kitchen Hand
The Rocks
12.2021 - 03.2022
- Washed dishes and maintained kitchen cleanliness during busy shifts
- Assisted with basic prep: chopping, portioning, and stocking
- Handled deliveries and stored ingredients safely
- Built strong kitchen habits, speed, and teamwork skills
Kitchen Hand
HESHELA Restaurants
12.2021 - 02.2022
- Performed dishwashing and maintained kitchen cleanliness during high-volume service.
- Assisted chefs with food prep including slicing, assembling ingredients, and restocking stations.
- Supported kitchen efficiency by organizing utensils, storing deliveries, and following hygiene standards.
Education
MIT - IT
Central Queensland University
04.2001 -
Skills
Food preparation
Timeline
Sous Chef
The Coop
10.2024 - Current
Cook/Chef
The Coop
09.2022 - 09.2024
Kitchen Hand
The Rocks
12.2021 - 03.2022
Kitchen Hand
HESHELA Restaurants
12.2021 - 02.2022
Pasta Chef
Johny Gio's
11.2021 - 08.2022
Cook/Chef
Coogee Beach Club
10.2021 - Current
MIT - IT
Central Queensland University
04.2001 -
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