Introduction: I have been an industry professional for over 26 years. From fine white tablecloth dining with world cuisine influences on classic French & Italian technique all the way through large industrial, banquet, catering and hotel experience. I have done it all.
Teaching and Team Building are my strengths. I am the type of Chef that uses EVERY moment in the kitchen as a lesson. Whether it is trussing a side of beef or detail cleaning our kitchen, I seize ALL opportunity to grab the closest person to me to teach and guide them to betterment.
There are no culinary lessons I can not teach and no technique or cusine I cant cook.
RESUME
JACOB T. HALLBERG-Food & Beverage Consulting-Executive Chef/ Food and Beverage Director
-Food & Beverage Consulting, construction through post opening & operations, Executive Chef, kitchen management and budget control as well as General Restaurant Management Specializing in International Fine-Dining Cuisine, Hotel Food & Beverage Director, multiple unit advisement as well as Senior Service and Institutional Food and Beverage Service Management.
Overview
*Twenty-one years of professional cooking and kitchen management as well as full food and beverage management experience.
*Exemplary leadership qualities and professionalism, backed by a consistent and verifiable record of achievement.
*Television and print media interaction experience: involving commercials, various print media interviews, numerous favorable restaurant reviews.
*Local fine-dining culinary instructional classes in co-operation with National Restaurant Supply.
*Extensive knowledge of applying motivational techniques in individual employees, and great team building skills.
*Salary requirements of $56,000.00 base salary with benefits, negotiable.
Areas of Expertise
Profit and Loss, Budget and Food Cost Management Consulting
Restaurant pre-opening/ total consulting service experience.
Executive Chef and Food & Beverage Director experience with million dollars plus, upscale establishments. Chef training and development.
Maximizing kitchen productivity and total staff performance, morale and communication skills. Management of daily changing menus.
Successful Multiple catering experience (2000+ people)
PROFESSIONAL EXPERIENCE
INDIGO HOTEL-ESPERANTO MANAGEMENT-Consultant & Interim Food & Beverage Director
Full F&B Project Consult, staffing, training and outfitting pre-opening through opening. Full Food & Beverage Department management & sourcing, staffing, menu development, Full outfit equipment & construction management coordination with design, ownership & brand as well as multiple unit consult, troubleshooting and operations assessment and success improvement action plans for multiple hotel properties in El Paso, Texas.
Private Food & Beverage Consulting & Event Catering Service
08/2014 – Present
I am currently conducting confidential consulting services privately for clients in El Paso, TX and surrounding areas. I offer P & L analysis, budgeting, team member sourcing and building services as well as all pre-opening through opening F&B management and department structuring. Including all forms, documentations, equipment procurement/ cost negotiations and install. Having been an executive chef I also assist with restaurant concepts, design, menu creation, testing and total food costing layout with procedures and guidelines. For existing establishments, I also assist with troubleshooting financial variances and implement systems, solutions and plans of action with all staff to remedy any challenges that may be directly or indirectly affecting the client’s bottom line, staff morale, client relations and service.
DoubleTree Hotel by Hilton, El Paso, Texas
Executive Chef & Co-Food & Beverage Director-Beginning as an operations consult.
Purchasing, receiving and full inventory and staff control of the entire food and beverage department in the hotel. We currently operate a full service restaurant. A bakery café. Also a full room service department and banquet facility that services up to three hundred guests at a sitting four to five times weekly.
In my time at the DoubleTree I have executed a full changeover of all menus in each food and beverage department. Also I have taken our food cost from over 40 percent when I arrived, to a 26 percent steady cost. Labor and overtime were in the areas of 65 hours over, every week for my staff of twelve cooks before my arrival. We are now stable with zero variance for over two years now. Staff moral, food quality, sanitation and revenue are at an all time high at the hotel now. Starting as the Executive Chef I also now have assumed the role of Co-Food and Beverage Director. Managing all aspects of the hotel’s F&B department. Yearly budgeting, full inventory control and accounting as well as all purchasing for the program for the entire facility.
Cafe Central, El Paso, Texas
Executive Chef
Purchasing, receiving and full inventory control of multimillion dollar netting restaurant. Training of food preparation, and white tablecloth etiquette of all staff. Detailed instruction of white tablecloth "fine dining" food-service procedures was done by myself and reviewed by the Proprietor of Cafe Central, Trae Apodaca. This training experience included presentation and process of international food offerings, professional wait staff service as well as detailed thorough attention to all of our client’s individual and specific needs. At my departure of Cafe Central was considered the premiere restaurant in El Paso, Texas and surrounding areas. Having a menu I printed twice
daily according to my high food quality and daily menu innovations. Cafe Central and I received numerous local and national culinary trade, print and television recognitions. As requested by golf professional Rich Beam we were invited to provide tournament event
catering and dining services for the entire P.G.A golfer’s banquet at Oak Hill Country Club, Rochester, New York. My expertise and efforts contributed to these successes.
Golden Mesa Retirement/Holiday Retirement Corporation, Las Cruces, New Mexico
Facility Executive Chef
Maintain a food cost budget of $3.15 per resident per entire day of three dietary balanced meals. Hire, train a staff consisting of fifteen cooks, kitchen help and wait staff. Planning and implementation corporate menus. Also assuring quality control and minimizing overall waste.
L.J.J Enterprises, Fire and Water Restoration/General Contractor and Construction, El Paso Texas
Field Construction Supervisor
References
V. Trae Apodaca III/Apodaca Holdings, Restaurant & Food-Beverage Consultant & Proprietor, El Paso, Texas
Miguel Diaz, Indigo Hotels/Esperanto Management, General Manager, El Paso, Texas 79901
Norma Granado/ President, L.J.J Enterprises, El Paso, Texas
Michelle Roetzer/Chef Instructor, Santa Fe Community College, Santa Fe, New Mexico
Thank you for your time and consideration.
I love the comradery in the kitchen. I love to teach. I love to influence peoples emotions through food and the experience of dining.
