Daniel Belland

banquet chef (11/11/1993 – 12/30/1997)

Able to do prep of all natures. soups,stocs, graveys and a variety of main course sauces.

Last Employer: Best western wheels Inn

Contact Person: Human resource dept.

Responsibilities: prep and serve baquets from 50 to 300 as well as line cook when function list was for other shift and prep for later functions.

Accomplishments: This gave me the confidence to work under presure and to have to meet a deadlines without fail. I also learned a great deal about food cost. and overall kitchen management.

line cook  (11/01/1998 – 04/28/2002)

Learned how to put out a quality mean in a resonable amount of time. How to endure a fast passed establishment with high standards and maintain those standards.

Last Employer: Rj.s West side rest.

Contact Person: Rob zimmerman

Responsibilities: To prep for daily specials as well as prep for next shift cook on line. some ordering of supplies clean line after shift.

Cook (11/01/2003 – 05/14/2005)

Learned how to run a kitchen in a bar style setting.

Last Employer: Twisters bar

Contact Person: Tim milzierik

Responsibilities: To prep daily specials. make soup,graveys do ordering for the week. keep kitchen clean and do specials for the week.

Accomplishments: Learned the difference between Bar style rest compared to fine dinning. learned food cost difference. A wealth of new food items.

Establishment: John Mcgregor

Degree: grade 12

Education Period: 09/15/1980 - 06/24/1983

Average Grade: 79%