Sagar Oli
Rockhampton
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
6
6
years of professional experience
Work History
Chef De Partie ( Full-time )
Berserker Tavern
09.2024 - 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
Chef De Partie ( Casual )
Tea Gardens Hotel
02.2019 - 09.2024
- 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 ( Full-time )
Emilio Kitchen
12.2022 - 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 ( Full-time )
Baxters Kitchen
04.2022 - 07.2022
- 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
Diploma of Hospitality Management
Southern Academy of Business And Technology
Sydney, NSW02-2023
Certificate IV In Commercial Cookery
Southern Academy of Businesses And Technology
Sydney, NSW08-2022
Diploma of Accounting
Southern Academy of Business And Technology
Sydney, NSW01-2021
Certificate IV in Accounting And Bookkeeping
Southern Academy of Business And Technology
Sydney, NSW11-2019
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Grilling Techniques
- Pizza making
- Cooking techniques
- Kitchen leadership
- Staff Training
Timeline
Chef De Partie ( Full-time )
Berserker Tavern
09.2024 - Current
Chef De Partie ( Full-time )
Emilio Kitchen
12.2022 - 03.2023
Chef ( Full-time )
Baxters Kitchen
04.2022 - 07.2022
Chef De Partie ( Casual )
Tea Gardens Hotel
02.2019 - 09.2024
Diploma of Hospitality Management
Southern Academy of Business And Technology
Certificate IV In Commercial Cookery
Southern Academy of Businesses And Technology
Diploma of Accounting
Southern Academy of Business And Technology
Certificate IV in Accounting And Bookkeeping
Southern Academy of Business And Technology
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