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
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Reference on Request……………………