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Chef/Cook : Crew Available > Cruise Liner
Jamie Court Saturday, 08 March 2008

Jamie Court
3bBeacon St
Sanford, Maine 04073
1-207-432-3467

Objective: To work as an Executive Chef / Line cook for fine dining

Employment:
Current Pier 77

Experience

Pier 77 The Ramp Cape Porpoise ME ( July 2007- December 2007)
Line Cook - Daily prep for elegant food ocean side. My job consisted of frying, sauteing, grill work, and flat top.

Stripers Waterside Restaurant Kennebunkport, ME (August 2006- January 2007)
Line Cook ? Daily prep for elegant food on the ocean that consisted of breaking down
Whole Cod, Striped Sea Bass, Salmon, Lobsters, Oysters and Filet Mignon into portion control.
Daily prepped for the line plus garde-manger and the understanding of good quality food being served to the guests. I also had the pleasure to serve George Bush and his family with the greatest food and team. It was a great experience to for me to work there.

The Back Street Grill Sanford, ME (August 2000-July 2003; July 2004-January 2006)
Line Cook/Kitchen Manager- Managing all stations before, during and after service.
Rotating among saut?ing, grilling, frying, garde-manger, and setting plates. I also interviewed kitchen staff applicants, creating daily specials, ordering of all seafood and daily special orders, prepping all food for dinner and cleaning up kitchen area.

The Potting Shed Acton, ME (January 2003- 2004)
Kitchen Manager/Chef ? Overseeing a crew of five, six days a week. My responsibilities include: management of all stations, including saut?, grill, fry and garde-manager. In addition I was responsible for menu planning, interviewing potential kitchen staff, and product ordering and overseeing of inventory plus sanitation requirement.

Amato?s Sanford, ME (February 1998-August 2000)
Closing Supervisor/cook- Overseeing a crew of three, five days a week. I also delegated responsibilities among employees. Plus ran the oven and cooked food during dinner hours. I was responsible for the nightly bank deposits, closing and securing the restaurant.



Education:
Maine High School Equivalency Diploma (November 22, 2005)
Attending YCCC for associates Degree in Culinary Arts
Serv Safe until 2011

Reference: Available upon request




Location (displayed): Any

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