O'Brian Thorpe
Huntsville,Alabama
Summary
A little about me is that I'm an experienced culinary professional with a proven ability to lead kitchen operations, develop creative seasonal menus, and deliver high-volume service while maintaining exceptional quality standards. I'm passionate about mentoring culinary teams, managing budgets, and collaborating with front-of-house and executive leadership to ensure a seamless guest experience.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Embassy Suites
Huntsville , AL
12.2023 - Current
- Assisted the Executive Chef in creating new recipes while maintaining traditional favorites.
- Trained new cooks on recipes, preparation methods, safety procedures, and sanitation guidelines.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Monitored cooking temperatures, and ensured that dishes were presented properly.
- Led a team of cooks through prep, service, and closing, maintaining high standards of food quality and plating consistency.
Lead Line Cook - Sous Chef Candidate
Fish out of water
Santa Rosa Beach, Florida
03.2021 - 04.2023
- Assisted in daily kitchen operations and acted as second-in-command in the absence of the sous chef.
- Designed and implemented seasonal menus, balancing creativity with cost control.
- Trained and mentored new staff on kitchen procedures, station responsibilities, and company standards.
- Supported large banquets, private events, and high-volume services, ensuring flawless execution.
- Collaborated with front-of-house staff to streamline service during peak hours.
- Troubleshoot any kitchen equipment issues or malfunctions quickly and efficiently.
- Monitored cooking temperatures, and ensured that dishes were presented properly.
- Improved employee performance by providing constructive suggestions and encouragement.
Education
High School Diploma -
Anchovy High
St. James Skills
- Menu development and recipe
- Culinary training and mentorship
- Kitchen operations leadership
- Scheduling and labor management
- Inventory and cost control
- Vendor and supplier relations
- Event execution
- Time management
- Cross-training team members
Certification
- Managerial Serv Safe
- Supervisory Skill Builder
Timeline
Lead Line Cook
Embassy Suites
12.2023 - Current
Lead Line Cook - Sous Chef Candidate
Fish out of water
03.2021 - 04.2023
High School Diploma -
Anchovy High
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