This document is a curriculum vitae for Lamin Jarju, a Sous Chef at the Sheraton Gambia Hotel Resort & SPA with over 15 years of experience. Jarju has extensive hands-on experience working in all areas of commercial kitchens. As Sous Chef, Jarju is responsible for delivering high quality food to guests and maintaining an impeccable, clean kitchen. Jarju's duties include creating innovative dishes, approving timesheets, writing performance reviews, monitoring costs, ordering supplies, and other tasks assigned by the Head Chef.
Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.
A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental
Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.
Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate
To maintain HACCP standards
To take care of staff Roasters indents and maintaining culinary books
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
Executive Chef Job Description. This is for informational, educational and entertainment purposes only. Each position, jurisdiction, company is unique and there is no perfect pre crafted template suitable for any given chef role. If you're planning on using this Executive Chef Job Description it should only be to get you started. All job descriptions need to be reviewed and approved by Human Resource and Legal specialists before being applied in a real world situation.
To explore further please pay a visit to this page: http://topchefs.ie/executive-chef-job-description/
The technology of cleaning semiconductor wafersMaxim Zarezov
The technology of slicessurface structuring and purification from metal, organic contaminants and removal of the photoresist, using highly concentrated ozone
Conoce nuestro catálogo de prendas para tu empresa.
Confeccionamos y maquilamos cualquier tipo de prenda. (a partir de 12 piezas.)
Playeras y Uniformes GIO.
Entra a nuestro sitio:
www.playerasgio.com
Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.
A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental
Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.
Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate
To maintain HACCP standards
To take care of staff Roasters indents and maintaining culinary books
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
Executive Chef Job Description. This is for informational, educational and entertainment purposes only. Each position, jurisdiction, company is unique and there is no perfect pre crafted template suitable for any given chef role. If you're planning on using this Executive Chef Job Description it should only be to get you started. All job descriptions need to be reviewed and approved by Human Resource and Legal specialists before being applied in a real world situation.
To explore further please pay a visit to this page: http://topchefs.ie/executive-chef-job-description/
The technology of cleaning semiconductor wafersMaxim Zarezov
The technology of slicessurface structuring and purification from metal, organic contaminants and removal of the photoresist, using highly concentrated ozone
Conoce nuestro catálogo de prendas para tu empresa.
Confeccionamos y maquilamos cualquier tipo de prenda. (a partir de 12 piezas.)
Playeras y Uniformes GIO.
Entra a nuestro sitio:
www.playerasgio.com
برنامج يقوم بربط المخازن بجميع المُتعاملين معها
يوفر لك اتمام عمليات البيع اون لاين من المخازن
ينقسم الي برنامجين في برنامج واحد برنامج إداره الحسابات والمخزن و واجهه خاصه بالمُتعاملين مع المخزن يستطيع من خلالها تنفيذ الطلبيات
وبمجرد طلب الطلبيه تُرسل الي المخزن ويقوم البرنامج بتنبيه المخزن انه يوجد طلبيه جديده
برنامج أي إي أس لأدارة المؤسسات التجاريةAmadeus Petra
برنامج أي إي أس هو تطبيق ويب محاسبي حيث انه يعمل من خلال الانترنت بحيث يستطيع المُستخدم متابعة اعماله من أي مكان و في أي زمان و يقوم بربط الانشطة التجارية و الفروع معا
The technology of cleaning semiconductor wafersMaxim Zarezov
The technology of slicessurface structuring and purification from metal, organic contaminants and removal of the photoresist, using highly concentrated ozone
تسجيل الاصناف و الوحدات - برنامج المبيعات المحاسبي - اي سيلزAmadeus Petra
تسجل الاصناف و ووحدات القياس الخاصة بكل صنف يُمكنك برنامج اي سيلز لادارة المبيعات و المشتريات من تسجيل كافة بيانات الاصناف لديك من كود الصنف و اسم الصنف و سعر الشراء و البيع و ايضا سعر الجملة و يمكنك ايضا من ادخال نسبة الربح في كل صنف و حساب سعر البيع علي اساس الربح و يمكنك ايضا ادخال رصيد البداية الموجود بالمخازن و لتسهيل بداية العمل بالبرنامج
برنامج اداره الخزائن EAT تقدمه شركه بترا للبرمجيات و ذلك ليكون لديك رقابه قويه علي خزائنك والوارد و الصادر منها و معرفه الحركات التي تمت علي الخزينه خطوه بخطوه و من قام بتنفيذها حيث ان EAT يساعدك علي :
معرفه حركات الخزينه ليكون لك رقابه قويه علي اموالك
معرفه حركه الصادرات والواردات
معرفه حركات الخزينه لكل مستخدم علي حدي
معرفه يوميه الخزينه
تعيين اجمالي حساباتك خلال فتره معينه
و غيرها الكثير و الكثير
برنامج لافي كلينك لأدراة العيادات الطبية
افضل برنامج لاداره شئون العيادات، انه برنامج شديد الاحترافيه لاداره وتنظيم عمل العيادات الطبيه الخاصه في جميع تخصصاتها لتسجيل شيتات المرضى والزائرين في قاعده بيانات قويه ومنظمه للغايه ويمكن التحكم فيها بسهوله مطلقه
بعض امكانياته:
برنامج لحفظ بيانات المرضي و التاريخ المرضي لكل مريض
و امكانيه طباعة الروشتات و التقارير و حفظ الملفات الخاصة بالمرضي .
اضافة الادوية و الجرعات و حفظ بيانات الاطباء و مواعيد العمل
الحفاظ علي البيانات باخذ نسخه احتياطية منها .
يعمل علي اغلب انظمة الويندوز.
برنامج نظام إدارة صيدليات فارماكير يوفر حلاً لتحسين كل العمليات الرئيسية فى نظام الصيدلة بما في ذلك نقاط البيع، وإدارة المخزون، والمحاسبة، وبذلك نفتح الباب لتطور واسع فى التكنولوجيا التي يمكن أن تحسن بشكل كبير خدمة العملاء، وزيادة الإنتاجية وتعزيز الربح
Behind the scenes with Docker volume pluginsClusterHQ
A story of cross-company and cross-continent open-source collaboration.
Last June at DockerCon in San Francisco, Solomon announced experimental support for Docker volume plugins, making it possible to build add-ons to Docker that manage persistent storage. The run-up to that announcement was a frenetic 9 months of cross-company and cross-timezone collaboration. At ClusterHQ, we were deeply involved in building the interface, and we also made our own Docker volume plugin Flocker available for migrating data volumes between nodes in a cluster. In this talk, I'll share stories on what it was like working with the Docker team and others in the ecosystem to build this API. We'll cover how you also can take advantage of Docker volume plugins to leverage stateful containers. I'll guide you through the Docker plugin model and show off some of the existing plugins so you can see how to enable stateful containers for your own use cases.
ايكونك فارما برنامج لادارة الصيدليات و بيانات الادوية و طباعه الباركود و عمل فواتير البيع و الشراء - تسجيل صلاحيات الادويه , البيع بالباركود , استخدام الباركود الدولي و الباركود المحلي .
Why should i care about stateful containers?ClusterHQ
Presented by Luke Marsden at Software Circus Amsterdam
Microservices are smashing monolithic databases into lots of pieces. CI and CD is making testing those consistently more and more challenging. This talk will explore the problem space and dive into detailed examples, exploring the pros and cons of both ephemeral data stores and storage orchestration.
اهمية استخدام برنامج لأدارة عيادتك او مركزك الطبيAmadeus Petra
فى هذا العصر التكنولوجى المتطور اصبح معظم الاطباء يحتاجون الى برامج إدارة العيادات والاستعانه به فى ادارة العيادة كبديل عن الدفاتر والمفكرات وكتابة بينات المرضى باليد وغيرها من الطرق التى كان يستخدمها الطبيب فى ادارة عيادته فى الماضى حيث ان استخدام برنامج لإدارة العيادة او المركز الطبي يوفر مميزات متعددة ويساعد على التخلص من المشاكل التي تلاقيها عند الكتابه فى الدفاتر و منهت تعرض هذه الدفاتر للتلف او الضياع او انها تكون عرضه لأن يتطلع اى شخص على محتواياتها وسنتعرف الاّن علي اهمية استخدام برنامج لإدارة عيادتك او مركزك الطبي و التسهيلات التي توفرها لك
برنامج برايم لإدارة نظام الأقساط فى المؤسسات التجارية التى تتعامل بنظام التقسيط
حيث يوفر لك البرنامج امكانية تسجيل بيانات العملاء والأقساط الخاصة بكل عميل
البرنامج يوفر تقارير مفصلة عن العملاء والاقساط من حيث طبيعتها
ويمكنك متابعة المبالغ المدفوعة والغير المدفوع منها
Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
1. CURRICULUM VITAE
Personal Data:
Name: Lamin Jarju, Sous Chef Sheraton Gambia Hotel Resort & SPA,
Tel: 2207764412/220 7789915, Email: lamin.jarju@sheraton.com
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……………………