Sagar Oli
Auburn
Summary
Passionate, creative, energetic, ambitious, self-driven & self-motivated person having developed a mature and responsible approach to any task, looking for an opportunity to utilize hard work ethic, friendly demeanor and organizational skills to achieve certain objective on time with excellence.
Bringing management experience, creativity and menu planning skills to create a positive dining experience. Keen to make a valuable contribution to a dynamic organization in the culinary sector as a responsible chef.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Tea Gardens Hotel
Bondi Junction, NSW
02.2019 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
Cucina Siciliana
Mortdale, NSW
05.2022 - 03.2023
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
Baxters Kitchen
Mortdale, NSW
10.2020 - 04.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored food production to verify quality and consistency.
Education
Certificate IV - Commercial Cookery
Southern Academy of Businesses And Technology
Sydney, NSW02.2023
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Grilling Techniques
- Pizza making
- Cooking techniques
- Kitchen leadership
- Staff Training
Timeline
Chef De Partie
Cucina Siciliana
05.2022 - 03.2023
Chef
Baxters Kitchen
10.2020 - 04.2022
Chef De Partie
Tea Gardens Hotel
02.2019 - Current
Certificate IV - Commercial Cookery
Southern Academy of Businesses And Technology