Ashik Sugathan
Hastings,HKB
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
2
2
years of post-secondary education
6
6
years of professional experience
Work History
Sous chef
Oyster and chop
Auckland , Auckland cbd
02.2023 - Current
- Coordinated daily prep lists and station setup with Oyster and chop culinary team to optimize workflow.
- Supervised kitchen line preparation for Oyster and chop seafood and chop dishes.
- Led kitchen staff to ensure efficient food production, focusing on sanitation, safety practices, and personnel management.
- Trained cooks on plating standards, food safety, and kitchen timing.
- Supported chef during service rushes by adjusting station priorities to maintain service speed.
- Maintained clean work areas and enforced sanitation rules across kitchen stations.
- Inspected ingredient quality and stored deliveries using proper refrigeration practices.
Chef de Partie
Sofital
Wellington, Wellington CBD
04.2021 - 02.2023
- Coordinated daily prep lists and station setup with Oyster and chop culinary team.
- Trained cooks on plating standards, food safety, and kitchen timing.
- Prepared sauces, stocks, and specials for Oyster and chop menu service.
- Supervised kitchen line preparation for Oyster and chop seafood and chop dishes.
Education
Culinary Arts - Cookery
NSIA
Auckland , CBD 01.2019 - 10.2020
Skills
- Food safety
- Plating standards
- Station oversight
- Staff training
- Team leadership
- Pressure management
- Problem solving
- Communication
Timeline
Sous chef
Oyster and chop
02.2023 - Current
Chef de Partie
Sofital
04.2021 - 02.2023
Culinary Arts - Cookery
NSIA
01.2019 - 10.2020