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
Food safety
Cost control
Employee scheduling
Recipes and menu planning
Team leadership
Plating
Customer service
Kitchen leadership
Kitchen management
Food presentation
Portion control
Menu planning
Staff training
Supervising food prep
Ordering and requisitions
Kitchen organization
Recipe creation
Knife skills
Sanitation procedures
Menu development
Foodservice
Ingredient knowledge
Butchery skills
Sauce preparation
Seafood preparation
Pasta making
Garnishing techniques
Verbal and written communication
Dish preparation
Menu pricing
Multitasking
Problem-solving
Food plating and presentation
Quality control
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 -