Sanjeev Kumar Email & Phone Number

Jalandhar, Punjab, India

• Adhere to the skill livelihood program training framework, policies, and guidelines.• Conduct training sessions effectively as per the ACLP for each job roles• Ensure parent and local community engagement and employer linkages for theprogram delivery.• Liaison with superiors and engage with public agencies, local authorities, includingcoordinates relating to memberships for center.• Coordinates activities of center with other stakeholders to ensure optimumefficiency and compliance with appropriate policies, procedures and specifications.• Supports in preparing periodic reports, and records on center progress, status orother special reports for project reporting.• Supports superiors for developing improved methods; devises evaluationmethodology and implements; analyzes results and recommends and/or takesappropriate action.• Reviews applications or other center documents independently or in coordinationwith center team to make decisions pertaining to the center.• Maintains contact with personnel of various other stakeholders associated withcenter projects.• Confers with and advises staff, students and others to provide technical advice,problem solving assistance, answers to questions and center goals and policyinterpretations; refers to appropriate department or person when unable torespond.• Serves as center representative during projects by responding to and resolvingemergency situations and ensures all aspects of projects/events are implementedand controlled according to plans. Coordinates project logistics.• Perform assigned program activities as per project deliverables.• Manage adherence to proper attendance management of trainees.

Punjab, India

The Monitoring and Evaluation (M&E) Officer will be responsible for the design, coordination and implementation of the monitoring and evaluation, research, and learning framework of the Project. He will develop a systematic monitoring framework to improve the qualitative and quantitative evidence gathered by the Project. He will also provide technical assistance to the implementing agencies, particularly in relation to monitoring, reporting and governance issues.Assist in the revision of the project log frame matrix, particularly in the areas of performance indicators and their measurement;Assist in the development and/or finalization of the project Work Plan and keep it updated in accordance with project activities and timeframes as relevant.Develop the overall framework, for project M&E, for example mid-term project review, impact assessment, final evaluation, develop project Performance Monitoring Plan with relevant data collection systems.Review the quality of existing data in the project subject areas, the methods of collecting it, and the degree to which it will provide good baseline statistics for impact evaluation.Develop baseline data for each project component and for all project indicators.With collaborating partners, review their existing approaches and management information systems and agree on any required changes, support and resources.Develop a plan for project-related capacity-building on M&E and for any computer-based support that may be required.Organize and undertake training with collaborating partners on M&E as required.Implementation of M&E and coordination:Collect data on a regular basis to measure achievement against the performance indicators.Check data quality with partners.Maintain and administer the M&E database; analyse and aggregate findings.Support project progress reporting, project mid-term review and final evaluation.Identify areas where technical support to project partners is required. Organize refresher.

Luke Vukalovića, Njivice 85347, Montenegro

Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. • Preparing meals and food to meet the specifications of guests in a timely manner• Properly measuring kitchen ingredients and food portions• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation• Managing the kitchen inventory and ensuring supplies are fresh and of high quality• Ensuring proper food temperatures when cooking and proper storage afterward• Keeping the workstation and kitchen equipment clean, organized and sanitized• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef