Executive Manager

harold sena-akoto

Email: *********@********.***

Address: *** ******* ****

City: San Ramon

State: CA

Zip: 94583

Country: USA

Phone: 925-***-****

Skill Level: Director

Salary Range: $110,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Harold S. Sena-Akoto

607 Destiny lane

San Ramon, CA, 94583

Cell 925-***-**** / Office 925-***-**** / Home 925-***-****

****-*****@*********.***

Dear Sir/Madame,

Enclosed please find my Curriculum Vitae, outlining my career experiences. It is my objective to pursue a position with your organization. I have been very responsible for the successful culinary operations in many restaurants, clubs and hotels in various parts of the world. I have served and continue to serve as head of department with duties that include food production, preparation and presentation. Specific responsibilities and duties also include menu development, inventory, ordering/purchasing, food cost control, hiring training sanitation, personal management counseling, coaching and developing.

I have ensured that all kitchens provide nutritious and flavorful eye appealing meals, maintains a safe and sanitary work environment for employees and guests, leadership and hands on management and coaching skills. I am very skilled at communication both written and verbal at all levels including management, customers and associate level. I have managed culturally diverse staff and created a cohesive team. I have strong financial, budgetary and food control practices. Proficient in developing new concepts and finally have strong ability to multi-task.

Due to the financial meltdown over the past few years hospitality has experienced more than its fair share of reduced business especially at the high end segment. Executive chefs and management have to be creative more than ever to retain clients. A link to my current job will show you some of the interesting concepts I have introduced.

I am also the Executive chef and owner of a successful high end catering company MyChefHarold, website www.MyChefHarold.com, in the San Francisco Bay Area.

Below is a summary of my career accomplishments.

Have been part of some of the best dining establishments in Canada and USA from their inception

Establishing the high standards, procedures and quality of service and food.

Cooked for numerous dignitaries including former US Vice President, Dick Cheney, Golfers Jack Nicklaus, Phil Nicholson, John Daley. Legendary American footballer and Coach John Madden. Pavarotti, three Governors of California, Grey Davis, Arnold Schwarzenegger and the current Jerry Brown. Countless sports personalities included as Michael Jordan, Shaquille ONeal, Isaiah Thomas and Derrick Fischer. Other personalities included numerous US Senators and politicians.

Hosted and prepared meals for Pac 10 US women university golf tournament twice.

Paired food with wines twice from the famous wine producer Domaine De La

Romanee-Conti for the One Hundred Club and in the process raised money for charity.

Participated in the Global relief fund to raise money for the children of war Africa Emergency Fund.

One of the major Chefs to prepare dinner for the Livermore Valley Wine Growers 150th year celebration.

Under my direction for more than ten years Ruby hill has hosted events to raise money for the Muscular Dystrophy Association.

I look forward to hearing from you please contact me at your earliest convenience.

Harold S. Sena-Akoto

607 Destiny lane

San Ramon, CA, 94583

Cell 925-***-**** / Office 925-***-**** / Home 925-***-****

****-*****@*********.***

Career Experience

July 2000-Present Executive Chef Ruby Hill Golf Club, Pleasanton, CA

Food and beverage annual revenue of $4M.

Overall operations and maintenance of Ruby Hill Golf Club.

Hires and train all F&B staff menu development and implementation for all areas of the club.

Develop catering menu and customizes menu as required.

Set appropriate purchasing specifications and guidelines.

Purchase all food and supplies for the entire club and ensure items are available in a timely basis.

Maintains inventory controls.

Obtains and negotiate fair pricing by using the bulk bidding process, forecast food production and coordinate activities of cooks and other kitchen personnel engaged in preparing and handling of food.

Developed and standardize productions recipes to ensure consistent quality.

Developed quality standards for food and beverage operations, by checking food quality preservation and portion control before meals are served.

Maintains a high standard of sanitary and safe kitchen/storage environment for all employees and make sure all staff follow the HACCP plan.

Prepare budgets in consultation with general manager.

Served as a role model for all employees through teamwork, attention to detail and quality control. interaction with guests and members.

Ensures guest satisfaction and also ensures that all employees receive fair and consistent treatment and opportunity to advance.

Evaluate employee performance.

Nov. 1998 - July 2000 Executive Chef Elliston Vineyard Kilkare road, Sunol, CA

Oversaw overall operations and maintenance of the catering department.

Banquet events and wine pairing

Improved wine and food sales from $500,000 a year to $1.5M a year

Hiring and training, menu writing and implementation

Hosted Livermore Valley Wine growers 150 year anniversary by pairing food with different Vintages from the wine growers, over 5000 people attended the event.

Sept. 1997 Nov. 1998 Executive Sous Chef Crow Canyon Country Club

Club Corp of America

Owns over 250 Golf clubs and resorts over the world

Hired and trained employees to Club Corp Company Standards

Manages staffing levels throughout shift

Oversaw kitchen labour and food cost to budgetary requirements

Performs additional responsibilities as requested by the Corporate chef of these amazing and large establishments.

Sept 1995 Aug. 1996 Executive Chef The Uptown Senator

Popular upscale restaurant in Torontos theater district

Hired to transform the struggling Restaurant into a major dining establishment for theater goers.

Re-designed kitchen and dining areas, created all menus and wine list.

Responsible for training and development of both front of the house and kitchen staff.

Developed and implemented a new elaborate concept, and successfully converted the restaurant into a busy upscale dining establishment.

Sept 1994 Dec. 1995 Executive Chef and Consultant Chapeau Restaurant and Paramount Bar and Grill

The above restaurants being owned by famous Toronto restaurateur Peter Oliver.

Involved in overseeing two restaurants simultaneously.

Responsibilities included budgeting, labour, revenue, purchasing, training of all staff and managerial duties.

Instrumental in improving the quality of food at Chapeau, the result of which was outstanding reviews from food critics.

Under my careful guidance Bofinger, previously diner took on a new name becoming Paramount Bar and Grill a fine dining restaurant.

Aug. 1994 Jan. 1995 Executive Chef and Consultant The Strand

Six month contract to transform the restaurant

Responsibilities included development of concept, new menus, hiring and training new staff to implement the new concept of the restaurant converted restaurant to a diner and successfully oversaw the concept of late night business. Traffic increased from a mere 80 patrons a day to over 400 a day.

May 1993 Aug 1994 Executive Chef and F&B Manager Montana Bar and Grill

One year contract

Worked on design and construction with Architects to build the restaurant from its inception.

Purchased all equipments for the establishment.

Planned and executed the Grand opening.

Hired all staff and managers.

From its inception, Food and wine magazine chose Montana as one of Torontos fine best dining establishments.

In March of 1994 Montana was chosen by Canadian Airways Magazine as the best place to dine in Toronto.

May 1990 - May 1993 Executive Sous Chef North 44

Oversaw the construction and opening of North 44 restaurant

Instrumental in the kitchen design

Purchasing of equipments

Menu development

Hiring and training of staff

Developed concept and budgeting in conjunction with owner and proprietor the Toronto restauranteur and Executive Chef Mark McEwan.

Managed over 50 employees and implemented a successful catering Division for North 44.

North 44 became one of the best places to dine in Toronto under my tenure.

Feb. 1985 May 1990 Executive Chef Pronto Restaurant

A very fine restaurant owned by Toronto restauranteur Mark McEwan.

Contract to elevate quality of food and service

Introduced basic training techniques

Placed food and supply orders as needed

Increased clients attendance to enable us opened a second restaurant North 44.

June 1983 - Dec 1984 Executive Sous Chef Sheraton Hotel, Western Perth

Oct 1981 - Nov 1983 Cook Piatto DOro, Rome Italy

This century old restaurant cooks for the constant flow of tourists from around the world.

Here I refined my skills and gathered extraordinary experience overall.

Sept 1980 - Sept 1981 Participant Co-op International Cooking Exhibition

Sheraton Hotel, Berlin Germany, three months

Sheraton hotel, Lyon France, three months

Within this same period I traveled extensively throughout Europe to explore and learn more about the hospitality industry.

Education

1978 - 1980 Alma, Scuala Internationale Di Cucina

Italiana

Chef Training Program, San Pellegrino, Italy

Chef Training Program, Rome, Italy

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