David S. Grybb

**** ********** *****

Waterford, MI 48329

702-***-****

Objective

To obtain a Banquet Chef role.

Capabilities

• Supervise and instruct full kitchen staff.

• Run inventory and cost control for food & kitchen supplies.

• Invent and execute creative daily specials.

• Organize and manage all aspects and details of innovative dishes from start to completion. Accomplishments

• Developed, organized and executed the design and content for Fleetwood on Sixth menu.

• Received a 3 out of 4 star rating in the Detroit Free Press within one month of opening at Fleetwood on Sixth.

• Have consistently met cost control projections in both payroll and food area.

• Won numerous certificates and awards for food preparation and service in various culinary competitions.

Work History

2004 - Present

Royal Park Hotel - Banquet Chef

Rochester, Michigan

Contact: Anna Harris 248-***-****

2002 - 2004

Cravings Catering Inc. - Executive Chef

Birmingham, Michigan

Contact: Karen Cody 248-***-****

1999 - 2002

Bonnies Patisserie & Catering - Chef

Southfield, Michigan

Contact: Bonnie Fishman 248-***-****

1998 - 1999

The Catering Production Company - Chef

Miami, Florida

Contact: Ellen Kaplan 305-***-****

1998 - 1998

Gables Diner - Chef

Coral Gables, Florida

Contact: Mr. Fish 305-***-****

1997 - 1998

Fleetwood on Sixth Executive - Chef

Royal Oak, Michigan

Contact: Don Plourde 248-***-****

1994 - 1997

Joe Nahra Enterprises / Farmington Elks - Executive Chef / Manager of Operations Farmington, Michigan

Contact: Joe Nahra 248-***-****

1992 - 1994

Normans Eton Street Station - Sous Chef

Birmingham, Michigan

Contact: Helen McCashland 248-***-****

1990 - 1992

Rattlesnake Club - Chef

Detroit, Michigan

Contact: Mike Schram 313-***-****

Contact this candidate