Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Jennifer Thorne

St. John's,NL

Summary

Dynamic culinary professional with extensive experience as an Executive Chef at The Adelaide Oyster House. Expert in kitchen organization and client relationship building, I developed innovative seasonal menus and trained staff, enhancing guest satisfaction and operational efficiency. Proven knife skills and a commitment to quality have consistently elevated dining experiences.

Culinary professional known for delivering exceptional dining experiences through innovative menu planning and precise execution. Adept at customizing meals to meet diverse dietary requirements and preferences, ensuring client satisfaction. Strong focus on teamwork and flexibility, consistently maintaining high standards and reliability in dynamic environments. Proficient in advanced cooking techniques and effective kitchen management.

Overview

11
11
years of professional experience

Work History

Personal Chef

Holly O'Reilly
04.2023 - 08.2025
  • Prepared diverse, nutritious meals tailored to client preferences and dietary restrictions.
  • Managed meal planning and grocery shopping to ensure fresh, high-quality ingredients.
  • Implemented efficient kitchen organization to streamline food preparation processes.
  • Developed new recipes while maintaining consistent presentation and flavor profiles.

Executive Chef

The Adelaide Oyster House
04.2020 - 01.2023
  • Oversaw kitchen operations, ensuring adherence to health and safety regulations.
  • Developed seasonal menus, emphasizing fresh, local ingredients and culinary trends.
  • Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
  • Implemented cost-control measures, optimizing food procurement and reducing waste.
  • Collaborated with front-of-house managers to enhance customer dining experiences through menu innovations.
  • Established quality control processes to maintain high standards in food presentation and flavor consistency.
  • Directed inventory management practices, ensuring optimal stock levels of ingredients and supplies.
  • Evaluated vendor performance, negotiating contracts to secure favorable terms for quality products.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.

Sous Chef

The Adelaide Oyster House
04.2017 - 04.2020
  • Supervised kitchen staff to ensure timely meal preparation and adherence to safety standards.
  • Trained new team members on food preparation techniques and kitchen protocols.
  • Collaborated with front-of-house staff to optimize service flow during high-volume periods.
  • Developed and implemented daily specials to enhance menu offerings and customer satisfaction.
  • Managed inventory levels, ensuring freshness of ingredients while minimizing waste.
  • Coordinated with suppliers for quality ingredients, maintaining strong vendor relationships.
  • Streamlined kitchen operations by introducing efficient prep methods and station organization.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Set up and broke down kitchen for service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.

Sous Chef

The Reluctant Chef
03.2014 - 03.2017
  • Supervised kitchen staff to ensure timely meal preparation and adherence to safety standards.
  • Developed and implemented daily specials to enhance menu offerings and customer satisfaction.
  • Trained new team members on food preparation techniques and kitchen protocols.
  • Collaborated with front-of-house staff to optimize service flow during high-volume periods.
  • Coordinated with suppliers for quality ingredients, maintaining strong vendor relationships.
  • Streamlined kitchen operations by introducing efficient prep methods and station organization.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.

Education

Culinary Arts

Holland College
Charlottetown

Skills

  • Kitchen organization
  • Client relationship building
  • Knife skills
  • Cooking techniques

Languages

English
Native or Bilingual

Timeline

Personal Chef

Holly O'Reilly
04.2023 - 08.2025

Executive Chef

The Adelaide Oyster House
04.2020 - 01.2023

Sous Chef

The Adelaide Oyster House
04.2017 - 04.2020

Sous Chef

The Reluctant Chef
03.2014 - 03.2017

Culinary Arts

Holland College

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