Human Resources Years Experience
Resume:
The Farming Chef
Personalizing your produce selection
This is just a school project and not a real business. Constructive criticism is appreciated.
Robert J. Gwilt II
P.O. Box 15 - 513 Hunt St.
Clyde, TX 79510
***********@*****.***
Chef, Entrepreneur
Hard and ethical worker, results- and detail-oriented.
TSTC Culinary graduate in which the course focuses on being a Chef.
Currently work at Bonterra Blu, a restaurant that specializes in West Texas Nouvelle cuisine.
Areas of Expertise
Pantry Chef: Experience in creating desserts and salads.
Prep and line work in both restaurant and catering situations.
Aquaponic farming with emphasis on sustainability.
Brewing course certification at Seibel Institute of Chicago and home-brewer with over 15 years experience.
Professional Experience
Pantry and prep, Bonterra Blu July 2011 - Present
Video Retailer - Video Expo - Feb. 1994 - Sept. 2010
Managed and operated all parts of the business.
Managed and operated Brew-masters Homebrew Supply Store.- June 1996 - July 2007
United States Army
Served as a combat medic, as well as squad leader for multiple years. Completed Primary Leadership Course, Worked as an EMT in emergency room and as an ambulance medic in Operation Desert Shield/Storm. March 1985 - June 1991
Education & Qualifications TSTC Culinary Institute: Abilene, Texas
TABC certified.
ServSafe certified.
Currently working and learning at Bonterra Blu under Chef Joel Trueblood and Chef Steve Howard.
References & Supporting Documentation Furnished Upon Request
Description of Area (1 point)Accessibility (1/2 point)Number of Competitors (1 point)- at least 5 primary competitors-price points Location: can we find the location using the descriptions Advertising and Promotional Campaign
Objectives what are you trying to achieveTechniques how are you going to achieve itTarget audience/means of communication Who are you attempting to reachFinancial Information
Balance Sheet (1 point) 2nd year-detailed by month (1 point) 3rd year-detailed (1/2 point) 2nd year-detailed by month (1 point)Break-even Analysis (1 point)ROI of 18% (1 point)Sales Projection (4 points)
1st year- detailed by week 3 points 2nd year- detailed by month 1 pointOpening Inventories (15 points)
China/Glassware/Flatware/Tabletop purchases 1 pointFurniture- All front of the house and office needs, specified, priced and totaled 1 pointSmall Wares- All small-wares needed for kitchen and menu, specified, priced and totaled 3 ptsCapital Equipment- Based on Facilities Design, and menu, specified, brands, and prices from vendors 3 pointsFood Inventory- Two week operational inventory Based on Standardized recipes
and menu mix analysis, specific, in detail, and totaled. Equaled to food cost %
of first two weeks revenue, list is in logical, order,
purchase specification professional 7 point
Standardized Recipes- In standardized recipe format for all recipes included on menu. Plate Drawings or pictures. (10 points)Costing- For all standardized recipes. Include all ingredients. (10 points)Menu- Full menu, to include beverage and wine list. (10 points)Human Resources- (10 points)
Organization Chart 1 pointJob Descriptions for all positions in organizational chart 4 pointsLabor Cost Table 4 pointsComplete Staffing Schedule for one week of operation to include all position in
total restaurant 1 point
Facilities Design Layout- physical design of the front of the house and back of the house
done to scale. All equipment labeled. Professionally presented in Cad or Visio (5 points)
Other if needed, liquor license application forms. Lease hold agreement.
Other licenses application and cost of building if applies. Any local licenses needed
Presentation (5 points)
Joel Salatin of Food, Inc. brings farming insight to Abilene Christian University Locavore Club
By Hannah Boen
Posted March 31, 2011 at 11:01 p.m.
The secret to great stew is stock.
Making your own is easy, local chef says
By Scott Kirk Special to the Reporter-News
Posted November 22, 2011 at 11 p.m.
Copyright, 2011
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Copyright, 2011
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