CURRICULUM VITAE Lamin JARJU new
- 1. CURRICULUM VITAE Personal Data: Name: Lamin Jarju, Sous Chef Sheraton Gambia Hotel Resort & SPA, Tel: 2207764412/220 7789915, Email: [email protected] Summary of Qualifications A creative and focused Sous Chef who has extensive hands on experience of working in all areas of a commercial kitchen. A creative thinker who has sound knowledge of the latest food trends, and who is intimately familiar with all the activities of the kitchen In my current positions i regularly deputize in the Head Chef’s absence and have no problem carrying out all the responsibilities which go with it. I possess the manual dexterity needed to use and operate a wide range of cooking and kitchen equipment, and able to help a kitchen operation to maintain a high level of profitability. I can monitor equipment performance, prepare specialty foods, and be involved in menu development. Professional Attributes: Menu development Managing volume Cleaning kitchen equipment Nutritional issues Special dietary cuisine Health & Safety procedures Budget management Dining room operations Sanitation techniques Banquet management Effective team player Handling pressure Personal integrity Ethical behavior Areas of Expertise Kitchen Administration Ordering food High value catering Fine Dining Advance Food Hygiene Seasonal Dish Food Cost Control Supervising A La Carte Menu Fresh Food Food Tasting Equipment Maintenance
- 2. Professional Experience Sheraton Gambia Hotel Resort & SPA 2009 - Present Sous Chef Responsible for delivering high-quality, great tasting food to guest, and for keeping a impeccable kitchen and very clean food preparation area. Also in charge of ensuring systems compliance and delivering team briefings. Duties: Creatinginnovativeand authenticdishes. Occasionallyapprovingtimesheetsforjuniorkitchenstaff. Writingupannual performance reviewsof all kitchenstaff. Monitoringportioncontrol,withthe aimof ensuringthatall mealsare profitable. Orderingco coordinatingthe deliveryof foodsupplies. Carryingout all otherdutiesdeemednecessarybythe HeadChef. Preparingfoodforspecial diets,kidmealsanddiabeticsetc. Senegambia Beach Hotel 1994 to 2009 Sous Chef Responsible for ensuring that food specifications and labor objectives meet all goals set by the Head Chef as well as customer requirements. Also in charge of scheduling duties for general kitchen staff, and organizing the daily responsibilities of cooks and also assisting them. Duties: Making sure that all the kitchen brigade works to the highest culinary standards. Creating news menus and dishes on a daily basis. Checking the number of reservations that have been made and then estimating how much food will be needed for those meals. Making sure that all kitchen staff understands the duties and tasks they need to perform. Planning, preparing and direction food operations in a kitchen or catering area. Ensuring that the presentation of food is compliant with restaurant standards. Helping to train, develop and grow a kitchen staff.
- 3. Culinary attributes Measuring and then mixing ingredients according to recipes. Communicating effectively in both oral and written form. Ensuring client satisfaction with quality food quality and a excellent meal service. Physically fit and able to lift, bend and carry heavy weights. Superb kitchen maintenance, equipment repairing and cleaning skills. Preparing high-end, large scale meals. Flexible and able to work in all parts of a kitchen or food preparation area. Very enthusiastic and always food focused. Education Gambia Hotel School 1994, Starwood Certified Sous Chef. Interest and Hobbies Cooking and Menu Research Reference on Request……………………