Andre Hurley
St. John's,NL
Summary
Dynamic multi-unit manager and executive chef with a proven record at Elk Ridge Resort, specializing in culinary innovation and operations management. Expertise in inventory control and staff training, resulting in significant cost reductions and improved customer engagement. Strong focus on team collaboration and delivering exceptional dining experiences.
Overview
25
25
years of professional experience
4
4
Certifications
Work History
Multi-Unit Manager/Executive Chef Manager
Elk Ridge Resort
Waskesiu Lake, Saskatchewan
05.2024 - Current
- Oversaw daily operations across multiple locations, ensuring quality and consistency.
- Managed staff scheduling to optimize labor efficiency and service levels.
- Streamlined inventory management processes to reduce waste and enhance supply chain flow.
- Conducted regular inspections to ensure cleanliness and safety standards compliance.
- Reviewed monthly financial statements to track spending trends and identify cost-saving opportunities.
- Developed standard operating procedures to standardize practices and improve workflows.
- Analyzed sales data from individual stores, identifying improvement areas and creating growth action plans.
- Collaborated with marketing teams to execute local promotional strategies that increased customer engagement.
Executive Chef
Best Western Plus
St. John's, Newfoundland and Labrador
10.2023 - 04.2024
- Prepared workstations with ingredients and tools, streamlining food preparation for peak service times.
- Crafted flavorful dishes from popular recipes, increasing customer satisfaction and encouraging repeat visits.
- Trained and supervised line cooks, improving culinary skills and contributing to a high-performing kitchen team.
- Established schedules and staff requirements for food preparation and plating.
- Monitored meals served for optimal temperature and visual presentation.
- Chopped and diced vegetables and fruits for timely restocking ahead of busy periods.
- Adhered to food safety and sanitation protocols to minimize germ transmission.
- Utilized proper cleaning supplies and methods to disinfect surfaces after handling raw foods.
Executive Chef
Ahmic Lake Resort
Ahmic Harbour, On
03.2023 - 09.2023
- Achieved yearly sales volume of $1.5 million through effective management practices.
- Managed training schedules and performance assessments of kitchen staff, enhancing team skills and service delivery.
- Oversaw plating during events and restaurant service, ensuring high presentation quality and guest satisfaction.
- Standardized recipes and distributed them to staff for consistent menu execution.
- Designed banquet layouts and presentations for events, optimizing space and aesthetics for 20 to 250 guests.
- Created tasting menus and presented to clients to showcase culinary creativity.
- Conducted supply ordering, receiving, and monthly inventory checks to ensure stock integrity.
- Developed new inventory system and procedures to enhance restaurant operations.
Head Chef
Gahan Habourview Brewery
St. John's, Nl
09.2022 - 03.2023
- Achieved yearly sales volume of $2.5 million through efficient operations.
- Collaborated with corporate executive chef on menu design, enhancing culinary offerings.
- Managed tasting menus and client presentations, elevating overall dining experience.
- Standardized recipes and delivered them to kitchen staff for consistent execution.
- Oversaw plating during functions and service, ensuring high presentation quality.
- Trained kitchen staff, established work schedules, and assessed performance regularly.
- Supervised banquet layouts and designs for events accommodating 20 to 350 guests.
- Conducted all ordering, receiving of supplies, and performed monthly inventory checks.
Head Chef
Sandman Hotel/Moxies Restaurant
St. John's, Nl
10.2021 - 08.2022
- Executed tasting menus and client presentations, enhancing overall dining experiences and client satisfaction.
- Managed plating operations during functions and restaurant service, ensuring quality presentation aligned with guest expectations.
- Directed staff training and conducted performance reviews for enhanced team effectiveness.
- Standardized recipes and communicated delivery processes to staff for consistency.
- Designed and managed banquet layouts for events accommodating 20 to 350 guests.
- Oversaw inventory control, modifying processes for financial changes.
- Conducted ordering and receiving of supplies while maintaining kitchen prep and par levels.
- Created sales forecasts and coordinated supplier orders, supporting achievement of weekly sales volume of $75K.
Executive Chef
Holiday Inn/Eastside Marios
St. John's, Newfoundland and Labrador
03.2021 - 10.2021
- Supervised kitchen staff to streamline food preparation and service processes.
- Managed inventory, ordered supplies, and ensured adequate stock levels.
- Monitored kitchen area and staff to uphold safety standards and proper food handling techniques.
- Ensured compliance with health and safety regulations in food handling practices.
- Trained kitchen workers in culinary techniques to improve overall kitchen performance.
- Established a culture of safety by enforcing strict protocols within the kitchen.
- Collaborated with front-of-house staff to enhance guest dining experiences through coordinated service.
- Planned weekly production schedules to maximize efficiency and minimize waste.
Senior Sous Chef
Delta Hotel
St. John's, Nl
10.2019 - 03.2021
- Managed and trained kitchen staff, established working schedules, and assessed performance to maintain service standards
- Collaborated with executive chef to design and select menu items.
- Oversaw plating for functions and restaurant service, ensuring presentation quality and consistency
- Standardized recipes and delivered them to staff.
- Created all tasting menus and presented them to clients.
- Oversee all Banquet layouts and design for clients from 20 to 1500
- Conduct all ordering and receiving of supplies and month inventory checks
- Yearly sales volume: $18M
Sous Chef
St. John's Convention Center
St. John's, Nl
04.2017 - 10.2019
- Producing high quality plates both design and taste
- Ensured timely kitchen operations aligned with quality standards to maintain service excellence
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Planned and directed food preparation in absence of Executive Chef to maintain kitchen efficiency
- Assisted in preparing and designing food and drinks menus to enhance guest experience
- Order supplies to stock inventory appropriately
- Tracked yearly sales volume totaling $3.5M
Owner/Operator
Personal Catering
St. John's, Nl
01.2013 - 04.2017
- Created business plan and budget aimed at maximizing profitability.
- Crafted marketing strategies to boost brand visibility and draw in new customers.
- Established strong supplier relationships to secure favorable pricing and terms.
- Cultivated vendor relationships to secure favorable terms on materials and services.
- Negotiated contracts with clients for products and services provided by the company.
- Managed inventory to ensure product availability and reduce waste.
- Resolved customer complaints promptly, preserving positive service reputation.
- Ensured compliance with local laws, regulations, and company policies.
Sous Chef
Red Oak Catering
St. John's, Newfoundland and Labrador
05.2012 - 12.2012
- Prepared and presented high-quality dishes, maintaining culinary excellence at various gatherings.
- Collaborated with head chef to develop innovative seasonal menu items for diverse events.
- Directed kitchen staff to improve food production and sanitation, enhancing overall operational efficiency.
- Implemented waste reduction strategies that significantly boosted kitchen efficiency.
- Assisted in planning large-scale catering services, guaranteeing seamless execution.
Adjusted recipes to accommodate dietary restrictions, ensuring guest satisfaction.
- Established standard procedures for artistic plating, elevating visual appeal in every dish served.
- Ensured adherence to stringent quality and sanitation standards, maintaining excellence across all kitchen operations.
Head chef/Kitchen Manager
Boston Pizza
St. John's, NL
10.2011 - 05.2012
- Supervised kitchen operations, ensuring compliance with food safety standards to maintain quality and safety.
- Trained and mentored kitchen staff on food preparation and safety techniques.
- Delegated tasks to kitchen employees, optimizing food preparation efficiency.
- Monitored cooking processes for quality and presentation adherence.
- Managed inventory and ordered supplies, streamlining operations and reducing waste.
- Maintained accurate records of inventory, sales, labor, and operational costs.
- Collaborated with front-of-house staff to facilitate efficient service flow.
- Resolved conflicts among kitchen staff, promoting a collaborative and efficient work environment.
Executive Chef
Sundance/Club One
St. John's, NL
01.2011 - 10.2011
- Led team of 30, directing hiring, scheduling, and supply ordering to ensure efficient kitchen operations.
- Developed and costed restaurant menus to align with budget goals and enhance food profitability.
- Created diverse menus showcasing seasonal ingredients and regional cuisine.
- Trained kitchen staff on equipment usage and cooking procedures, coordinating all duty schedules.
- Supervised kitchen staff to enhance efficiency in food preparation and service delivery.
- Organized functions for 100 to 500 guests, ensuring seamless execution.
- Coordinated with front-of-house staff to elevate dining experience through streamlined service.
- Ensured compliance with health regulations in food handling practices.
Head Chef
Arond the World Restaurant
Mount Pearl, Newfoundland and Labrador
05.2010 - 01.2011
- Managed kitchen staff, enhancing food preparation and service efficiency.
- Developed innovative menu items to elevate customer dining experiences.
- Created popular dishes that delighted patrons and encouraged repeat business.
- Oversaw inventory management, ensuring ingredient quality and availability.
- Determined staffing schedules and requirements for food preparation.
- Prepared workstations with essential ingredients and tools, streamlining productivity.
- Monitored temperatures of prepared food and cold-storage areas for safety compliance.
- Suggested promotional dishes aligned with ingredient availability and customer preferences, driving menu engagement.
Sous Chef
Lake House Restaurant
Vineland, Ontario
12.2009 - 04.2010
- Collaborated with head chef to develop seasonal menu items that enhanced guest experience.
- Plated dishes with garnishes and sauces to elevate presentation and enhance customer satisfaction.
- Delivered high-quality dishes for diverse events and gatherings.
- Monitored food safety standards and effectively maintained inventory levels.
- Managed inventory levels and ordered ingredients to ensure timely restocking for smooth kitchen operations.
- Prepared workstations with ingredients and tools to enhance efficiency.
- Chopped vegetables and fruits to ensure readiness during peak periods.
- Cleaned and sanitized kitchen equipment, utensils, and workstations.
Sous Chef
Vineland Estates Winery
Vineland, Ontario
03.2009 - 12.2009
- Planned catering services for large-scale events and functions, ensuring seamless execution.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Implemented kitchen processes that enhanced efficiency and streamlined workflow.
- Implemented strategies that reduced kitchen waste and streamlined operational efficiency.
- Monitored food safety standards and maintained inventory levels effectively.
- Contributed to the successful execution of catered events from start to finish.
Sous Chef
Jack Astor's Bar and Grill
St. Catharines, Ontario
01.2009 - 12.2009
- Prepared and presented high-quality dishes for various events and gatherings.
- Collaborated with head chef to develop seasonal menu items.
- Trained and supervised kitchen staff, enhancing food preparation processes and team collaboration.
- Directed kitchen staff in daily operations, focusing on production, sanitation, and safety practices.
- Ensured food quality and presentation met established standards of excellence.
- Managed kitchen operations, ensuring a clean and organized workspace to support efficient service.
- Monitored food safety standards and effectively maintained inventory levels.
- Coordinated food item ordering, receiving, storage, and distribution to ensure seamless kitchen operations.
Sous Chef
Old Stone Inn
Niagara Falls, Ontario
09.2007 - 12.2008
- Collaborated with head chef to create seasonal menu items and test recipes for improved guest experience.
- Implemented kitchen processes that streamlined workflow, resulting in improved service speed and consistency.
- Coordinated with vendors to source fresh ingredients for menu offerings, ensuring quality and freshness.
- Managed kitchen operations while ensuring workspace cleanliness and food safety compliance.
- Planned catering services for large-scale events, ensuring successful execution from start to finish.
- Monitored inventory levels to maintain adequate supplies and reduce waste.
- Promoted teamwork through regular staff meetings and collaborative activities.
- Adjusted recipes to accommodate dietary restrictions, ensuring guest satisfaction.
Sous Chef
Savoia Hors D'Oeurves
St. Catharines, Ontario
09.2007 - 12.2008
- Prepared and presented high-quality dishes for diverse events and gatherings.
- Collaborated with head chef to create seasonal menu items that catered to diverse tastes.
- Directed daily operations, ensuring high standards in food production, sanitation, and personnel management.
- Trained and supervised kitchen staff, ensuring efficient food preparation.
- Implemented processes that streamlined workflows and improved kitchen efficiency.
- Monitored food safety standards and maintained inventory levels.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Created a positive work environment by fostering teamwork among staff members.
Chef de Partie
Zees Bar and Grill
Niagara-on-the-Lake, Ontario
04.2007 - 10.2007
- Prepared and presented high-quality dishes in fast-paced kitchen environment.
- Executed diverse cooking techniques to elevate quality and variety of menu offerings.
- Collaborated with sous chefs to design seasonal menus and daily specials.
- Coordinated meal preparation with chefs during peak shifts to ensure timely service.
- Organized daily mise en place to streamline meal preparation and reduce wait times.
- Created a variety of sauces from scratch based on recipes or customer requests.
- Performed basic cooking tasks, including frying meats and vegetables using grills and deep fryers.
- Maintained adherence to health and safety regulations during food preparation.
Commis Chef
Trius Winery (Hillebrand Estates)
Niagara-on-the-Lake, Ontario
04.2006 - 10.2006
- Prepared and cooked diverse dishes for winery events and restaurant service, enhancing guest experience.
- Executed food preparation according to recipes, maintaining portioning and presentation standards for consistent quality.
- Assisted senior chefs in preparing complex dishes, contributing to successful execution of high-demand service.
- Applied basic knife skills including dicing, slicing, and mincing vegetables.
- Followed proper plate presentation techniques when serving dishes.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Fostered a supportive atmosphere by actively listening and providing feedback to colleagues.
- Regularly checked inventory of ingredients and supplies to ensure availability for service.
Line Cook
Jungle Jims
Corner Brook, Newfoundland and Labrador
05.2004 - 10.2005
- Monitored product freshness and rotation dates, ensuring adherence to quality assurance standards.
- Prepared food items accurately, adhering to recipes and portioning guidelines.
- Grilled and deep-fried various foods, ensuring consistent quality in every dish.
- Executed multiple orders simultaneously during peak periods, maintaining service speed and customer satisfaction.
- Operated kitchen equipment, including fryers and grills, with a focus on safety.
- Maintained cleanliness and organization of kitchen area to promote efficiency.
- Managed inventory and restocked ingredients to consistently meet kitchen demand.
- Kept stations stocked and ready for use to maximize overall productivity.
Line Cook
Ches's Fish And Chips
St. John's, Newfoundland and Labrador
04.2001 - 04.2003
- Prepared and cooked fish and chip dishes, ensuring high quality and consistent presentation.
- Collaborated with team members to ensure timely meal service during peak hours.
- Coordinated multiple tasks in fast-paced a fast-paced environment, maintaining organization and supporting timely meal service.
- Managed inventory and restocked ingredients, contributing to smooth kitchen operations.
- Operated kitchen equipment, including fryers and grills, safely and effectively.
- Consistently maintained cleanliness and organization of kitchen area.
- Communicated effectively with staff regarding orders and menu changes.
Education
Diploma - Industrial Engineering Technologist
College of the North Atlantic
St. John's, Newfoundland, Canada01-2017
Diploma - Culinary Arts
Niagara on the Lake Culinary College
Niagara on the lake, Ontario, Canada01-2007
Bachelor of Business Administration - Psychology and Philosophy
Memorial University
St. John's, Newfoundland, CanadaBachelor of Technology - Applied Science
Memorial University
St. John's, Newfoundland, CanadaSkills
- Culinary innovation
- Food safety compliance
- Inventory management
- Operations management
- Standard operating procedures
- Financial analysis
- Cost reduction
- Data analysis
- Staff scheduling
- Scheduling coordination
- Staff training
- Hiring and training
- Performance management
- Performance evaluation
- Employee development
- Team collaboration
- Cross-functional leadership
- Coaching and mentoring
- Problem solving
- Analytical thinking
- Conflict resolution
- Team building
- Relationship building
- Customer engagement
References
Available upon request
Additional Credentials
Microsoft Office, AutoCAD/Solid Works, Database Management, Six-Stigma, 5S Lean Management, Red Seal Certificate (Interprovincial), WHMIS Training, First Aid Training, Food Handling Certificate, Provincial Science Award, Local Food Competition (Hot Soup Cool Jazz Event), Association of Engineering Technicians & Technologists of Newfoundland, Private Hockey Coaching
Certification
Red Seal Chef (RSE)
Timeline
Multi-Unit Manager/Executive Chef Manager
Elk Ridge Resort
05.2024 - Current
Executive Chef
Best Western Plus
10.2023 - 04.2024
Executive Chef
Ahmic Lake Resort
03.2023 - 09.2023
Head Chef
Gahan Habourview Brewery
09.2022 - 03.2023
Head Chef
Sandman Hotel/Moxies Restaurant
10.2021 - 08.2022
Executive Chef
Holiday Inn/Eastside Marios
03.2021 - 10.2021
Senior Sous Chef
Delta Hotel
10.2019 - 03.2021
Sous Chef
St. John's Convention Center
04.2017 - 10.2019
Owner/Operator
Personal Catering
01.2013 - 04.2017
Sous Chef
Red Oak Catering
05.2012 - 12.2012
Head chef/Kitchen Manager
Boston Pizza
10.2011 - 05.2012
Executive Chef
Sundance/Club One
01.2011 - 10.2011
Head Chef
Arond the World Restaurant
05.2010 - 01.2011
Sous Chef
Lake House Restaurant
12.2009 - 04.2010
Sous Chef
Vineland Estates Winery
03.2009 - 12.2009
Sous Chef
Jack Astor's Bar and Grill
01.2009 - 12.2009
Sous Chef
Old Stone Inn
09.2007 - 12.2008
Sous Chef
Savoia Hors D'Oeurves
09.2007 - 12.2008
Chef de Partie
Zees Bar and Grill
04.2007 - 10.2007
Commis Chef
Trius Winery (Hillebrand Estates)
04.2006 - 10.2006
Line Cook
Jungle Jims
05.2004 - 10.2005
Line Cook
Ches's Fish And Chips
04.2001 - 04.2003
Diploma - Industrial Engineering Technologist
College of the North Atlantic
Diploma - Culinary Arts
Niagara on the Lake Culinary College
Bachelor of Business Administration - Psychology and Philosophy
Memorial University
Bachelor of Technology - Applied Science
Memorial University